You’ll love this easy one-pan roasted potatoes and broccoli recipe. The potatoes are golden, crispy, and tender on the inside, while the broccoli is perfectly cooked and still a bit crisp. It’s all flavored with a simple homemade seasoning blend, then topped off with a little lemon and parmesan that makes it taste incredible.
Roasted Potatoes and Broccoli
This oven roasted potato and broccoli recipe is one of my favorite side dishes and it’s sure to be gobbled up by everyone around the table! It’s both super simple to make and a family favorite recipe in our house. It’s definitely easy enough for a weeknight dinner.
These sheet pan broccoli and potatoes are made with cubed Yukon Gold potatoes that are coated in oil and some pantry staple spices like Italian seasoning, garlic, salt, and pepper. You’ll bake the potatoes until they’re tender, then add broccoli florets that are tossed with fresh garlic. At this point you can bake it just long enough for the broccoli to soften but maintain some of its delicious crispy crunch.
At the end, we’re mixing in some lemon juice and parmesan cheese, which is really what brings it to the next level. It adds a bright, fresh, tang, and a salty, umami flavor that really rounds out the whole dish without overpowering it.
This simple and delicious side dish is perfect with just about any main. I think it feeds 6 people nicely as a side dish with no leftovers.
Ingredients
Yukon Gold Potatoes: I love using Yukon Gold potatoes in this recipe for a few reasons. They roast beautifully, they have a creamy interior, and the skin is actually really light and tasty. You can swap these for red potatoes, baby potatoes, or peeled Russet potatoes.
Olive Oil: This is the fat we’re using to help the vegetables brown and get crispy. Feel free to swap this for your favorite neutral flavored cooking oil.
Italian Seasoning, Salt, Pepper, and Garlic: This is such a versatile and delicious seasoning blend. Italian seasoning adds tons of herby and savory flavor, salt enhances all of the other flavors, black pepper adds some slight heat, and garlic adds a savory aromatic flavor.
Broccoli: Look for ones that have tight florets and a beautiful deep green color. Avoid any heads of broccoli that have yellowing.
Parmesan Cheese: Parmesan adds a salty, nutty, and umami layer of flavor to this dish. For the best flavor, use freshly grated cheese.
Lemon Juice: This adds a bright and acidic layer that balances out the rich, savory flavors so well. If you don’t like the idea of drizzling lemon juice on top, you could swap this for a drizzle of balsamic glaze.
How To Make Roasted Potatoes and Broccoli
Prep: Line a large rimmed baking sheet with parchment paper. (See the recipe card below for the full printable instructions.)
Season the Potatoes: Add the diced potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with Italian seasoning, garlic powder, salt, and pepper, and toss again until evenly coated.
Roast Potatoes: Spread the potatoes out evenly on the baking sheet. Roast, stirring halfway through, until they begin to turn golden and crisp on the outside.
Season the Broccoli: In the same bowl, toss the broccoli florets with olive oil, minced garlic, and salt until evenly coated.
Add Broccoli: Remove the pan from the oven, push the potatoes to one side, and spread the broccoli on the other side in an even layer.
Roast Together: Return to the oven and roast until the broccoli is tender with lightly crisp edges and the potatoes are deeply golden.
Finish: Drizzle everything with fresh lemon juice and gently toss together. Sprinkle parmesan over the top and return to the oven just until the cheese melts.
Serve: Transfer to a serving dish, garnish with extra parmesan if desired, and serve warm. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Cut Potatoes Evenly: Make sure you cut the potatoes into evenly sized cubes so that they all roast in the same amount of time. You don’t want the smaller pieces to burn while the larger pieces are underdone.
- Don’t Overcrowd: The potatoes need space between them to let the hot air circulate in order to roast and get crispy edges. If they’re squished together with no space, they’ll steam instead of roast.
- Dry Broccoli Well: Broccoli can hold a lot of water after you wash it. Make sure you dry it well so that it doesn’t get soggy when you cook it.
Can Broccoli And Potatoes Be Roasted Together?
Definitely! It’s just important to start roasting the potatoes well before adding the broccoli since potatoes take so much longer to cook.
Should I Boil Potatoes Before Roasting?
You can parboil potatoes before roasting them, but you don’t have to. Parboiling them speeds up the roasting time, and lets you mash up the sides a bit, which gives you ultra crispy edges when you roast them. I didn’t do that for this recipe because it’s an extra step and this was meant to be a one-pan dish.
Does Broccoli Need To Be Boiled Before Roasting?
No. Boiling broccoli makes it mushy, so I definitely wouldn’t boil it before roasting it. Just roasting the broccoli makes it crispy and delicious.
Should I Use Olive Oil When Roasting Broccoli?
Yes, but you can use a different cooking oil if you prefer. Tossing broccoli in oil before roasting it helps prevent burning and also helps it get crispy.
What Is The Secret To Perfect Roasted Potatoes?
Start with dry potatoes, toss them in enough fat to coat them, make sure each potato has enough space on the pan to let hot air circulate around it, and roast it in an oven hot enough to give you perfectly golden brown edges.
What Seasonings Go Well With Roast Potatoes?
Potatoes are amazing because they taste great with just about any flavor profile. A classic combination is salt, garlic powder, onion powder, and paprika. Cajun seasoning and herb-forward blends like Italian seasoning taste great, too.
Is It Better To Roast Potatoes On Foil Or Parchment Paper?
It’s better to roast potatoes on parchment paper because it stops the potatoes from sticking and helps the potatoes brown more evenly.
Should Potatoes Be Covered Or Uncovered When Roasting?
Definitely uncovered. When potatoes are covered it causes them to steam instead of roast, which means you won’t end up with perfectly golden brown edges.
What Goes With Roasted Potatoes And Broccoli?
I love pairing this with protein-forward main dishes. Some of my favorites to serve with this are Chicken and Peppers, this delicious Kielbasa and Sauerkraut, these super quick and easy Ranch Chicken Thighs, or this gourmet tasting Baked Garlic Butter Salmon.
Storing And Reheating
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in either the oven or air fryer to get the potatoes crispy again. Avoid reheating in the microwave because it will make everything mushy. I wouldn’t recommend freezing this because neither the broccoli nor the potatoes will taste crispy after they thaw.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Side Dish Recipes
If you like this recipe, be sure to check out all of our other side dishes. Some reader favorites are:
- Microwave Baked Potato
- Air Fryer Sweet Potato Cubes
- Air Fryer Carrots
- Sweet Potato Casserole
- Carrot Salad
- Green Bean Casserole with Bacon
BEST Roasted Potatoes and Broccoli (Crispy and Delicious Recipe)
You’ll love this easy one-pan roasted potatoes and broccoli recipe. The potatoes are crispy and tender and the broccoli is perfectly cooked.
Ingredients
Potatoes:
- 1 1/2 pounds Yukon Gold potatoes, diced into 1 1/2 inch cubes
- 1 1/2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Broccoli:
- 1 pound broccoli, cut into small florets with stems trimmed
- 1 1/2 Tablespoons olive oil
- 3 cloves garlic, minced (about 1 Tablespoon)
- 1/2 teaspoon fine sea salt
Mix-Ins:
- 1/4 cup freshly grated parmesan cheese, plus extra for garnish
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
- To a large mixing bowl, add the diced potatoes and drizzle the olive oil over them. Toss the potatoes and oil together until evenly coated, then sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Toss again until the potatoes are evenly coated in the spices.
- Transfer the potatoes to the baking sheet and spread out evenly. Bake in the preheated oven for 30 minutes, stirring half way through the cooking time. While the potatoes are baking, prepare the broccoli.
- Place the broccoli florets into the same mixing bowl. Drizzle in the oil, and toss until the florets are coated in the oil. Add in the garlic and salt, and stir to evenly coat the broccoli.
- Remove the potatoes from the oven and push them to one side of the baking sheet. Transfer the broccoli to the other side of the baking sheet, and spread them out. Bake in the oven for another 10 minutes.
- Remove from the oven. Drizzle the lemon juice over the broccoli and potatoes, mix it all together, then sprinkle the parmesan cheese over top, and bake for an additional 3-5 minutes.
- Remove from the oven, and transfer to a serving dish. Garnish with extra parmesan if desired, serve, and enjoy!
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 157Total Fat: 4.9gCarbohydrates: 25.4gFiber: 3.7gSugar: 2.1gProtein: 5.7g
Nutrition information isn't always accurate.
Try this super easy sheet pan roasted potatoes and broccoli sprinkled with fresh lemon juice and parmesan. It’s such a delicious side dish!
