Roasted Potatoes and Broccoli

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.

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.
Top down view of broccoli and potatoes.

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.
Close up view of roasted potatoes and broccoli with parmesan cheese.

Roasted Potatoes and Broccoli

4.5 from 2 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 Servings

Ingredients

Potatoes

  • 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

Broccoli

  • 2 to 3 cups broccoli florets
  • 1 tablespoon avocado oil
  • Salt and pepper, to taste
  • 2 garlic cloves, minced
  • ½ cup parmesan cheese, grated

Instructions
 

For the Potatoes

  • Preheat the oven to 425°F, and spray a large baking sheet with cooking spray.
  • In a large bowl, combine the potatoes, oil, garlic powder, onion, powder, salt and pepper. Spread the potatoes in an even layer on the baking sheet. 
    4 cups yellow potatoes
    1 tablespoon avocado oil
    1 teaspoon garlic powder
    ½ teaspoon onion powder
    Salt and pepper
  • Bake for 30-35 minutes. While the potatoes bake, prepare the broccoli. 

For the Broccoli

  • In a medium bowl, combine the broccoli florets, oil, salt, pepper, and garlic. (I like to use my hands to combine everything because it evenly distributes the oil into the broccoli.)
    2 to 3 cups broccoli florets
    2 garlic cloves
    1 tablespoon avocado oil
    Salt and pepper
  • After the potatoes have cooked for 30 minutes, remove them from the oven and push them to one side of the pan. Add the broccoli to the other side of the pan in an even layer.
  • Bake again for another 12-15 minutes or until the broccoli and potatoes reach the desired doneness.
  • Remove from the oven and toss in grated Parmesan cheese. Serve hot.
    ½ cup parmesan cheese
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 0.5cupCalories: 106kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 83mgPotassium: 393mgFiber: 2gSugar: 1gVitamin A: 132IUVitamin C: 29mgCalcium: 55mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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