Roasted Potatoes and Broccoli

I am a huge fan of potatoes, they are healthy, cheap and can be made in a lot of different ways. But my favourite of all time have to be roasted potatoes. They are good any time of year and paired with broccoli in this Roasted broccoli and potatoes recipe, they make the perfect duo.

Some other great potato recipes to try are Roasted Greek Potatoes with Lemon Tzatziki or these Roasted potatoes with sage.

Ingredients

All you need are a few basic ingredients to make these Roasted Potatoes and Broccoli.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Small new potatoes or a potato with a low starch content, or waxy potatoes like they are also called. They need to hold their shape while roasting in the oven and get really crispy and delicious. 
• Broccoli, cut into pieces.
• Olive oil, I use a good quality Spanish extra virgin olive oil. Use your favourite!
• Dried oregano, it goes so well with the potatoes and broccoli.
• Sea salt, I like my potatoes with a good pinch of salt. If you prefer to cook with reduced salt, start by adding ½ teaspoon and then taste them and add more salt after they are cooked if desired. 
• Chili flakes, for the little hint of heat. Can also be replaced with sweet paprika powder.
• Garlic powder, the garlic goes so well with the roasted potatoes and broccoli.
• Course ground pepper, freshly ground is the way to go!
• Parmesan cheese, I used freshly grated but the ready treated from the store works too.
• Lemon, I always prefer to use organic lemons since you use the zest here. Make sure and rinse it well and only use the yellow part of the peal.

See recipe card for quantities.

Instructions

Making oven roasted potatoes and broccoli is easy, the oven does most of the job. Take a look at the step by step instructions below or see the full written instructions see the recipe card at the bottom.

Step 1: Mix together the oil and spices in a small bowl.

Step 2: Cut the potatoes into wedges and the broccoli into small florets.

Step 5: Sprinkle with the parmesan and bake for another couple of minutes

Step 6: Toss with the lemon zest and season with a little extra sea salt.

Hint: I like my broccoli to have a little bite to it after it is roasted. If you like it softer, add it a little earlier with the potatoes. Depending on the size of your potatoes, they might take a little longer to bake. Check them when they are done to your liking.

Substitutions

• Potatoes – In this recipe I have used small new potatoes. They might not always be available and can be substituted with larger waxy potatoes. As long as they have a with a low starch content, so they hold their shape while roasting in the oven and get really crispy and delicious. 
• Spices – Adjust them to your liking. If you like it spicy, add a little extra chilli or cayenne pepper. 
• Vegan – To make this dish vegan, use vegan parmesan or omit the cheese all together.

Variations

• Spicy – add some extra chili pepper flakes to taste after the Broccoli and potatoes are done roasting.
• Broccoli – instead of broccoli, you can also use broccolini.

For more side dishes, see this Crispy roasted sweet potatoes recipe, these Garlic parmesan green beans, or this Roasted Tenderstem Broccoli recipe on my website!

Storage

For food safety, I don’t recommend leaving the Broccoli and potatoes out in room temperature for long. Cool down any leftovers fast and then place them in an airtight container or ziplock bag and then store them in the fridge.

The Roasted broccoli and potatoes will last for 3 to 5 days in the fridge. The potatoes can also be frozen for about 4 months.

Reheating Broccoli and potatoes

In the air fryer:

If you have an air fryer at home it’s a really easy way to reheat smaller amounts of leftover Broccoli and potatoes fast. Preheat your air fryer to 180ºC (350ºF). Place the veggies in the fryer basket and reheat for about five minutes. Shake the basket once or twice while they reheat. 

In the oven:

The best way for crispy leftover Broccoli and potatoes. Preheat the oven to 400ºF (200ºC) and place the veggies on a baking tray in an even layer. Bake for 8 to 12 minutes, Stirring the potatoes once so all the sides gets crispy.

In the microwave:

This is the easiest the fastest way of reheating leftovers. But the results is not as crispy as the two options above. Place the Broccoli and potatoes on a microwave-safe plate in one layer. Microwave on high in 30-second intervals until steaming hot. Be careful not to overheat the veggies, they can become hard. 30 seconds is usually enough for one portion.

FAQ

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful!Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!