Roasted Potatoes and Broccoli

These roasted potatoes and broccoli are easy enough to make as a side for a weeknight meal but worthy for the holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Soaking Time 30

Total Time 50

Servings

Calories 152kcal

Dice the potatoes into ¾" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
Preheat oven to 425°F and line baking sheet with parchment paper.
Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with ½ of the olive oil. Sprinkle cornstarch, ½ of the garlic, ½ of the salt and ½ of the black pepper and toss to combine.
Spread potatoes evenly on baking sheet. Bake for 25 minutes, stirring halfway through.
While potatoes are baking, toss the broccoli with the remaining olive oil, garlic, salt and pepper in a medium bowl.
Add the broccoli to one side of the baking sheet and bake for another 20 minutes or until you reach desired crispness of the potatoes and broccoli. Top with some Parmesan cheese and Italian parsley. Serve immediately.

For easier cleanup, just place the veggies on some parchment paper.
You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
Don't skip drying the potatoes or they will steam as they cook and get soggy.
Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
Don't overcrowd the pan or the veggies will steam instead of getting crispy.