These roasted potatoes and broccoli are super simple and mouth-wateringly crispy! A quick and easy side for all your favorite dinner recipes.
Why you'll love it
Crispy broccoli and creamy potatoes belong together! It's a match made in culinary heaven. And perhaps even more importantly, they're a breeze to make.
I have a few tricks up my sleeve to make these roasted potatoes and broccoli super crispy and delicious!
If you like the broccoli florets slightly charred and the potato edges golden brown, this is the recipe for you!
Gold potatoes - Gold potatoes are so versatile and perfect for roasting! They have thin skins so no peeling (woohoo!) and they hold their shape well. There best quality, you ask? Creamy centers and crispy edges!
Broccoli florets - I buy broccoli heads and cut them into florets, but you can buy broccoli florets in the bag as well.
Olive oil - A good flavored oil to encourage crisping in the hot oven.
Spices - Salt, freshly cracked pepper, onion powder, and garlic powder do the trick. You could totally go Bobby Flay on it and get crazy with the spices! Cajun, Italian, Greek, or BBQ seasoning would all work here.
How to Roast Potatoes with Broccoli
There are a few critical steps to this recipe. First, preheat your oven and place an EMPTY sheet pan inside. The sheet pan will get super hot and immediately crisp up our veggies as soon as we add them to it!
Next, combine the potatoes, broccoli florets, olive oil, and seasoning in a large bowl.
Use a spoon (or your phalanges) to stir the potatoes and broccoli very well. Keep stirring longer than you think you should.
The florets will begin to turn dark green as they absorb the oil. That's exactly what you want.
Once your oven is up to temp, carefully remove the hot pan from the oven and dump the potato mixture onto it.
Use a spatula to spread them around evenly so they have space. This is key! If you crowd the pan or stack them on top of each other, they will just steam.
Quickly place the sheet pan back in the oven. You don't want it to cool down. Roast for 15 minutes, then stir the potatoes and increase the heat to 475 degrees.
Roast for 10 more minutes, then remove the pan from the oven and enjoy the potatoes with broccoli hot.
- Do not use more potatoes! If you use more than a pound, the pan will get too crowded. If the pan is crowded, the moisture will steam the potatoes and they won't get crispy.
- If you want more, just double the recipe and use two sheet pans. Again, do not crowd the pan.
- Preheat the pan. I know it's one more step, but trust me. If you like crispy veggies, it's the way to go.
- Top with cheese. Sprinkle the baked potatoes and broccoli with any hard grated cheese, like parmesan or pecorino. You could also use a melty cheese like cheddar, Monterey jack, or fiesta blend if you want cheesy potatoes.
- Add a cilantro vinaigrette! Pulse fresh cilantro, lime juice, olive oil, garlic, red wine vinegar, and a teaspoon of maple syrup in a food processor. Drizzle on the potatoes and broccoli. You can find the recipe here.
- Use as the base for a chicken or shrimp bowl. Scoop the potatoes and broccoli into a bowl and top with honey garlic, steak bites, or grilled chicken.
Store leftover potatoes and broccoli in an airtight container in the refrigerator for up to 3 days.
If you don't mind them losing their texture, you can reheat them in the microwave until warmed through. If you want them crispy, reheat in a skillet with a small amount of olive oil.
There are a few culprits for soft and NOT crispy potatoes. If you use too many potatoes and crowd the pan, they won't crisp up! The moisture will create steam and steam the potatoes instead. Your oven also needs to be very hot. It should be at least 400 degrees, but I recommend 425.
Technically you can roast anything too long. If you leave the potatoes in the oven for a very long time, they will crisp and shrivel into bite sized crackers (not in a good way).
More Side Dishes
- Roasted Honey Gold Potatoes with Cilantro Vinaigrette
- Oven Roasted Potatoes with Herb Sour Cream
- Whole30 Roasted Sweet Potatoes
- 10-minute Sauteed Kale & Spinach
Crispy Roasted Potatoes and Broccoli
- Sheet pan
- Cutting board
- Chef's knife
- Large Bowl
- 1 pound gold potatoes (about 2 large potatoes) chopped into 1-inch pieces
- 3 cups broccoli florets
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- freshly grated black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Preheat your oven to 425 degrees Fahrenheit. Place an empty sheet pan in the oven to get hot.
- In a large bowl, combine the potato chunks, broccoli florets, olive oil, and seasoning. Use a large spoon to stir the mixture until the oil coats the broccoli and potatoes very well.
- Once the oven is preheated, carefully remove the hot pan from the oven and dump the potatoes onto the pan. Spread the potatoes around evenly with a spatula and quickly place the pan back into the oven.
- Roast for 15 minutes, then use a spatula to stir the potatoes. Increase the heat to 475 degrees and roast for 10 more minutes.
- Carefully remove the pan from the oven and serve hot. Enjoy!
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