Roasted Parmesan Potatoes and Broccoli

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There’s something truly satisfying about a simple, hearty dish that combines crispy, golden potatoes with tender, flavorful broccoli. My Roasted Parmesan Potatoes and Broccoli recipe is a perfect balance of textures and flavors, enhanced by a generous sprinkle of Parmesan cheese and a blend of seasonings. It’s an easy side dish that pairs wonderfully with just about any meal, or it can even stand alone as a light, nutritious meal.

Crispy Roasted Potatoes and Tender Broccoli

Roasting brings out the best in both potatoes and broccoli. The potatoes turn golden and crispy on the outside while remaining fluffy inside, and the broccoli develops slightly charred edges that add a wonderful depth of flavor. Tossed with garlic, herbs, and Parmesan, this dish is packed with a savory richness that makes it hard to resist.

Ingredients for Roasted Parmesan Potatoes and Broccoli

To make this delicious and easy dish, you’ll need a handful of fresh ingredients that work together to create a crispy, cheesy, and flavorful side dish.

• Baby Potatoes – Small, waxy potatoes like baby Yukon Gold or red potatoes work best. They roast up beautifully with a creamy interior and a crispy exterior.
• Broccoli – Fresh broccoli florets add a vibrant, slightly charred contrast to the crispy potatoes, bringing a delicious balance of texture and nutrition.
• Olive Oil – Helps crisp up the potatoes and broccoli while adding a rich depth of flavor.
• Parmesan Cheese – A generous sprinkle of Parmesan enhances the flavor and gives a crispy, cheesy coating to the roasted vegetables.
• Garlic Powder – Provides a warm, savory flavor that pairs perfectly with the Parmesan.
• Italian Seasoning – A mix of dried herbs like oregano, basil, and thyme to add depth and aroma.
• Salt & Black Pepper – Enhances all the flavors and adds a little kick.
• Red Pepper Flakes (Optional) – If you like a bit of heat, a pinch of red pepper flakes adds a nice spicy touch.

How to Make Roasted Parmesan Potatoes and Broccoli

This recipe is incredibly easy to prepare, with just a few simple steps to achieve perfectly crispy potatoes and tender, roasted broccoli.

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 2: Prepare the Potatoes

Wash and dry the baby potatoes. Cut them into halves (or quarters if they are large) to ensure even roasting.

Step 3: Season and Roast the Potatoes

In a large bowl, toss the potatoes with 2 tablespoons of olive oil, garlic powder, Italian seasoning, salt, and black pepper. Spread them out evenly on the baking sheet in a single layer. Roast in the preheated oven for 20 minutes, flipping halfway through to ensure even browning.

Step 4: Add the Broccoli

While the potatoes are roasting, cut the broccoli into bite-sized florets. Toss them with 1 tablespoon of olive oil, a little salt, and black pepper. After the potatoes have roasted for 20 minutes, add the broccoli to the baking sheet, mixing them gently with the potatoes.

Step 5: Roast Everything Together

Return the baking sheet to the oven and roast for an additional 15 minutes, or until the broccoli is tender and slightly charred, and the potatoes are crispy and golden brown.

Step 6: Add Parmesan and Serve

Remove the baking sheet from the oven and immediately sprinkle grated Parmesan cheese over the hot vegetables. Toss gently to coat everything evenly. Let it sit for a minute to allow the cheese to slightly melt.

Serve warm and enjoy!

How Long to Roast Potatoes and Broccoli

The key to achieving perfectly crispy potatoes and tender broccoli is adjusting the roasting time based on the size of the vegetables. Here’s a general guide:

• Baby Potatoes (halved or quartered) – Roast for 20 minutes first, then continue roasting for another 15 minutes after adding the broccoli.
• Broccoli Florets – Roast for 15 minutes after the potatoes have already been cooking to prevent overcooking.

Keep an eye on the vegetables in the last few minutes. The potatoes should be golden brown and crispy, and the broccoli should have slightly charred edges without being too soft.

How to Store Leftovers

If you have leftovers, don’t worry! This dish stores well and can be easily reheated for another delicious meal.

• Refrigerator – Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer (Not Recommended) – While potatoes can be frozen, the broccoli may become mushy. It’s best to enjoy this dish fresh.

How to Reheat

• Oven – Reheat in a 375°F (190°C) oven for 10 minutes to restore crispiness.
• Stovetop – Sauté in a pan over medium heat with a little olive oil for a few minutes until warmed through.
• Microwave – If you’re short on time, heat in 30-second intervals, but note that the texture may become softer.

Tips for the Perfect Roasted Potatoes and Broccoli

Follow these expert tips to ensure your roasted potatoes and broccoli turn out perfectly every time!

• Don’t Overcrowd the Pan – Spread everything in a single layer to allow even roasting. Overcrowding can lead to steaming instead of crisping.
• Use High Heat – Roasting at 425°F (220°C) helps the potatoes develop a crispy crust while keeping the inside soft.
• Add the Broccoli Later – Since broccoli cooks faster than potatoes, adding it halfway through prevents it from becoming too soft or burnt.
• Toss with Parmesan Immediately – Adding the Parmesan while the vegetables are still hot helps it melt slightly and stick better.
• Experiment with Seasonings – Try adding smoked paprika, cumin, or even lemon zest for a unique twist on flavors.

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