The Best Roasted Potatoes with Broccoli
Roasted potatoes with broccoli is an easy sheet pan recipe that will have your family enjoying their veggies. Baby potatoes and broccoli get tossed with olive oil and seasonings before roasting to perfection. A delicious way to round out any protein!
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I am a firm believer that if there is a perfect food grown in nature it is potatoes.
You can do so many things with them…
Boil em, mash em, put em in a stew.
Or use them to make this delicious side dish of roasted potatoes with broccoli.
It’s such a classic, comforting combo.
And as is, it’s light and pairs so well with grilled chicken breasts.
Or treat yourself to an indulgence and top them with homemade beer cheese.
That may not be the lightest option in the world but it is a delicious meal in and of itself that is the cure for beating the blues for sure.
And you can feel good about it- because broccoli!
Ingredients and Kitchen Supplies
Here’s what you need to make roasted potatoes with broccoli (I bet you can guess at least two):
- Baby Potatoes – You can use red, golden, or whatever variety you can find. If you want, you can also get larger potatoes, but you will need to do more cutting to make them roughly 1 inch cubes.
- Broccoli – You can get a crown or bagged broccoli florets. You’ll want to cut larger florets into smaller sections.
- Olive Oil – You can use a different type of oil, but olive oil has a good flavor and works well.
- Garlic – You can use a garlic press or dice the garlic. You can also use about a teaspoon or more of garlic powder in a pinch.
- Salt and Pepper – You can omit these if you prefer or you can add more or less based on your taste.
You don’t need any fancy equipment for roasted potatoes with broccoli, but you will need:
How to Make Roasted Potatoes with Broccoli
1. Prep the potatoes and start roasting.
Before starting, preheat your oven to 425F.
As your oven heats, wash the potatoes, dry them thoroughly, and cut them into quarters or eighths depending on their size.
If using large potatoes, aim for about 1 inch cubes.
Put the potatoes into a large bowl and toss with half of the olive oil and crushed garlic.
Season with salt and pepper.
Spread the potatoes out on a baking sheet (you can line with aluminum foil and cooking spray if you like or use a non-stick sheet).
Bake the potatoes only for 15 minutes at 425F.
2. Prepare the broccoli and add to the roasting pan.
While the potatoes are roasting, cut any stems off the broccoli and cut down any bigger florets so they are all more or less the same size.
Toss the prepared broccoli with the remaining olive oil and pressed garlic in the same bowl you used to toss the potatoes (no need to clean it out first).
Season with salt and pepper.
Carefully remove the baking sheet from the oven and flip the potatoes over.
Then add the broccoli to the sheet pan with the half-roasted potatoes.
Try to give the potatoes and florets some room.
Return the tray to the oven and roast for another 12 minutes.
3. Serve and enjoy!
After about 12 minutes, the florets should be starting to brown.
The potatoes should have a golden-brown look to them and be fork tender.
Remove the roasted potatoes with broccoli from the oven and serve with your favorite main dishes.
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat them in the microwave or pop them into a hot oven until warmed through.
You can also reheat them on the the stove top in a pan until warm.
And pro tip: if you have leftovers and want to heat them on the stove, top them with a fried egg and you have a really yummy breakfast.
Serving Suggestions
You can serve this with almost any protein and main dish you like.
We like to serve them with:
Or make them into their own meal and top them with Basic Beer Cheese.
Why are my roast potatoes not crispy?
There are a few reasons your roast potatoes are not crispy. These include:
- Too much moisture: Make sure to thoroughly dry the potatoes before adding the oil and seasoning.
- Over-crowded pan: Make sure to leave some room between the potatoes on the baking sheet. If you overcrowd the pan, you essentially steam the potatoes and broccoli instead.
- Low temperature cooking: You don’t want to bake potatoes at a low temperature, at least if you want them to get a bit crispy.
- Not using oil: A little bit of oil on the outside helps to give roasted potatoes a crispier outside.
- Potato type: Starchier potatoes are less likely to get a crispy outside in the oven.
Does broccoli cook quicker than potatoes?
Yes, broccoli will cook faster than potatoes, so you need to add them about halfway through the roasting time.
If you bake broccoli for the full time, they will start to shrivel and burn.
This creates a not so tasty tray of roasted potatoes and broccoli.
Tips and Tricks
- Make sure to fully dry the potatoes before adding the oil and seasonings to help ensure they get a crispy outside.
- Leave room between the potatoes before baking them.
- Do not add the broccoli to the tray until the potatoes are about halfway done (about 15 minutes).
- Don’t lower the temperature for roasting the potatoes. They have a higher chance of not getting crispy as they cook.
- You can sub in a different oil or use a cooking spray if you want to cut some fat out. The oil or cooking spray help to give the potatoes are crispier outside.
Other sides you may like
Looking for other sides? Check these out:
- Roasted Broccoli and Carrots
- Parmesan Garlic Twice Baked Potato Casserole
- Garlic and Herb Roasted Carrots
- Roasted Garlic Green Beans
- Roasted Brussel Sprouts
- Air Fryer Asparagus
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Equipment
- 1 Baking Sheet
- 1 pair of tongs
- 1 large mixing bowls
Ingredients
- 1.5 pounds baby potatoes
- 12 ounces broccoli
- 6 tablespoons olive oil
- 1/2 teaspoon salt and pepper
- 2 cloves garlic
Instructions
- Preheat oven to 425F.
- Wash, dry, and cut baby potatoes into quarters or halves depending on their size. If using larger potatoes, make roughly 1 inch cubes.
- Place potatoes in large mixing bowl and add half the olive oil, salt, pepper, and garlic to the bowl.
- Toss the potatoes with the oil and seasoning and then spread on a baking sheet.
- Roast the potatoes for 15 minutes.
- As the potatoes cook, remove any long stems on the broccoli and cut larger florets to make them a more uniform size.
- Place the florets in a large bowl and toss with other half of the olive oil, salt, pepper, and garlic.
- Carefully remove the potatoes from the oven and spread the broccoli on the tray, leaving some room with the potatoes.
- Bake the broccoli and potatoes for 10 to 12 minutes or until the florets start to brown and the potatoes are fork tender.
- Remove from the oven and serve with your preferred main course.
Video
Nutrition
