Crispy Roasted Potatoes and Broccoli (Print Version)
# Ingredients:
→ Vegetables
01 -
1 kg (2.2 lbs) small new potatoes
02 -
1 head of broccoli
→ Seasonings & Aromatics
03 -
4 tablespoons olive oil
04 -
1 teaspoon sea salt
05 -
1 teaspoon dried oregano
06 -
1 teaspoon garlic powder
07 -
½ teaspoon course ground pepper
08 -
¼ teaspoon chili flakes (optional)
→ Finishing Touches
09 -
¼ cup grated parmesan cheese
10 -
Zest of 1 small lemon
# Instructions:
01 -
Preheat the oven to 225°C (450°F) and line a baking sheet with parchment paper or brush with a little oil.
02 -
Mix together the oil and spices in a small bowl.
03 -
Slice the potatoes into 4-6 wedges each, depending on their size. Place them on the prepared baking sheet, toss with half of the oil and spice mixture, and spread in a single layer.
04 -
Bake the potatoes for 20-30 minutes, stirring once or twice during baking.
05 -
Cut the broccoli into small florets and toss with the remaining oil and spice mixture. Push the potatoes to one side of the baking sheet and arrange the broccoli in one even layer.
06 -
Bake for an additional 10 minutes, stirring once.
07 -
Once potatoes are fully cooked through, golden and crisp on the outside, sprinkle with the parmesan and bake for another couple of minutes.
08 -
Toss with the lemon zest and season with a little extra sea salt. Serve immediately while hot and crispy!
# Notes:
01 -
This dish combines crispy roasted potatoes with tender broccoli, all seasoned with garlic, parmesan and a bright hint of lemon. Perfect as a side dish for both casual family dinners and entertaining guests.