Roasted Potatoes and Broccoli

Transform ordinary vegetables into a memorable side dish with this roasted potatoes and broccoli recipe. The magic happens when the high heat creates golden-brown edges on the potatoes while the broccoli develops crispy florets, all enhanced by a perfect blend of garlic, herbs, and freshly grated Parmesan.

I discovered this technique while trying to streamline my weeknight cooking. Now it's become my go-to method for feeding a crowd without spending hours in the kitchen. The smell of roasting garlic and herbs never fails to bring everyone to the kitchen early.

Essential Ingredients Selection

• Potatoes: Choose waxy varieties like Yukon Gold or red potatoes - they hold their shape better and develop superior crispy edges
• Broccoli: Look for dark green heads with tight, compact florets. Avoid any yellowing or flowering pieces
• Olive Oil: Use regular olive oil rather than extra virgin, as it handles high heat better
• Parmesan: Fresh-grated offers superior melting and flavor compared to pre-grated varieties. The rind should be stamped "Parmigiano-Reggiano"

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Detailed Cooking Instructions

Step 1:

Position your oven rack in the upper third position - this helps achieve better browning. Preheat to 400°F (200°C)

Step 2:

Cut potatoes into consistently sized pieces - aim for 1.5-inch chunks for even cooking

Step 3:

Dry potatoes thoroughly with a clean kitchen towel - moisture is the enemy of crispiness

Step 4:

Toss potatoes with 2 tablespoons olive oil and seasonings in a large bowl, ensuring each piece is well-coated

Step 5:

Arrange potatoes cut-side down on a preheated baking sheet - this direct contact creates the best crispy surface

Step 6:

While potatoes begin roasting, cut broccoli into evenly sized florets with some stem attached for stability

Step 7:

After 15 minutes, remove pan and carefully flip each potato piece for even browning

Step 8:

Add seasoned broccoli to the pan, arranging in a single layer to avoid steaming

Step 9:

Sprinkle Parmesan over both vegetables before returning to oven

Step 10:

Roast additional 10-15 minutes until potatoes are golden and broccoli has crispy edges

Growing up, my mother always said the secret to perfect roasted vegetables was patience. She taught me to resist the urge to stir too often, allowing those beautiful crispy edges to develop naturally. Her wisdom proves true every time I make this dish.

Additional Important Details

Perfect Timing Mastery: Watch for visual cues rather than relying solely on time. The broccoli stems should be tender when pierced with a fork, while the florets should have dark, crispy edges.

Temperature Tricks: Starting with room-temperature vegetables helps them cook more evenly. Take them out of the refrigerator 30 minutes before cooking.

Seasoning Success: Salt the vegetables right after they come out of the oven - the residual heat helps it adhere better and enhances the overall flavor.

Size Matters: Keeping vegetables uniform in size ensures even cooking. Broccoli florets should be similar in size, and potato pieces should be consistent.

Pan Selection: Use a light-colored, heavy-duty baking sheet - dark pans can cause too much browning before the vegetables are fully cooked.

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After years of perfecting this method, I've learned that simplicity brings out the best in vegetables. This dish has converted countless broccoli skeptics in my family, especially when those crispy, cheese-topped florets hit the table. Remember, good roasted vegetables are worth the wait - don't rush the process, and you'll be rewarded with a side dish that often steals the show from the main course.

Frequently Asked Questions

→ Can I make these roasted potatoes and broccoli ahead of time?

While best served fresh, you can prep the vegetables and seasoning mix ahead. For reheating, use the oven to maintain crispiness.

→ What type of potatoes work best for this recipe?

Small new potatoes are ideal, but you can use any potato variety. Just ensure they're cut into similar-sized pieces for even cooking.

→ Can I skip the parmesan to make it vegan?

Yes, you can omit the parmesan or replace it with nutritional yeast for a similar savory flavor.

→ Why are my roasted vegetables not getting crispy?

Make sure to spread vegetables in a single layer and use high heat (450°F). Overcrowding the pan can cause steaming instead of roasting.

→ What can I serve with roasted potatoes and broccoli?

This versatile side dish pairs well with grilled meats, fish, or can be served as part of a vegetarian meal.