Name: Roasted Potatoes and Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cups yellow potatoes (or gold potatoes, cut into 1-inch cubes); 1 tablespoon avocado oil; 1 teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper (to taste); 2 to 3 cups broccoli florets; 1 tablespoon avocado oil; Salt and pepper (to taste); 2 garlic cloves (minced); ½ cup parmesan cheese (grated)

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These Roasted Potatoes and Broccoli are a tasty and simple side dish you’ll be pairing with every meal. Fluffy, crisp-tender bites of potato and perfectly caramelized broccoli florets tossed in seasonings and parmesan cheese.

Close up view of a plate of roasted potatoes and broccoli.

Ingredients for Simple Roasted Broccoli and Potatoes

This sheet pan side dish uses simple ingredients to make a dish big on flavor.

Potatoes: We think gold or yellow potatoes are perfect for this recipe. If you have russets, Idaho, red potatoes, or even fingerling potatoes on hand, those will work. You’ll need about 4 cups.
Broccoli: We use 2-3 cups of fresh broccoli florets that have been washed and well dried. Make sure they are very dry; otherwise, they’ll steam instead roast.
Oil: You’ll need an oil that withstands a higher heat. Avocado oil works well due to its high smoke point. Other options are canola oil and vegetable oil.
Seasonings: We use a variety of garlic powder, onion powder, fresh garlic cloves, salt and pepper to season the vegetables.
Parmesan Cheese: You’ll need about ¼ cup of grated parmesan cheese to toss with the finished vegetables. We like to use cheese grated off the block, but grated cheese in the container also works.

How to Make Roasted Potatoes and Broccoli

See the recipe card below for the ingredient amounts and full instructions.

This potato and broccoli recipe takes a quick 15 minutes of hands-on prep time.

In a bowl, combine the potatoes, oil, and seasonings. Spread onto a greased baking sheet, then roast at 425ºF while you prep the broccoli.
In a separate bowl, combine broccoli, oil, and seasonings. Mix well.

Once the potatoes have cooked for 30 minutes, remove the baking sheet from the oven, push the potatoes to one side, and add the broccoli to the pan. Bake for 12-15 minutes or until the broccoli is cooked to your liking.

Parmesan cheese over potatoes and broccoli.

Tips and Notes

To peel or not to peel: Whether or not you peel the potatoes is totally up to you. If you prefer your potatoes without the skin, simply remove it before chopping. Otherwise, you can totally leave it on for some additional fiber and a crispier texture.
Chop the veggies evenly. The potatoes and broccoli should all be chopped roughly the same size so they cook at the same rate.
Don’t overcrowd the baking sheet. The veggies need room to breathe so they cook evenly. If they’re piled on top of one another, they won’t get that crispy texture we want in a roasted veggie.
For easy cleanup use parchment paper or aluminum foil on a large baking sheet. Just note that it may change how the vegetables cook.

Storage

Refrigerator: Once they’re cooled completely, leftover oven roasted potatoes and broccoli can be stored in an airtight container or ziploc bag in the fridge for up to 4 days.

Freezer: To freeze your roasted vegetables, let them cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to serve them, simply thaw them first in the fridge. Keep in mind that the texture may change a bit after being frozen and thawed.

Reheating: To reheat your roasted veggies, simply spread them back out onto a baking sheet and cook at 400ºF until heated through.

Nope! In fact, boiling the potatoes first will likely overcook them. They cook perfectly as they roast in the oven.

Also, no! The fresh broccoli becomes perfectly fork-tender and crispy by cooking in the oven. The extra step just isn’t necessary.

There may be a couple of reasons that you aren’t getting crispy potatoes. Here are a couple of things you can make sure you’re doing!

Go easy on the oil. The right amount of oil helps the veggies crisp up; too much can make them soggy.
Roast at high heat. Make sure that your oven is fully preheated to 425ºF before you cook the veggies. That higher heat is essential to a crispy texture.

More Roasted Veggie Side Dishes to Try

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