Crispy Roasted Potatoes and Broccoli with garlic, parmesan and a hint of lemon. A healthy side dish that is super easy to make and packed with flavour. Impressive enough for guests, but easy enough for a family weeknight meal.
- 1 kg (2,2 lbs.) small new potatoes
- 1 head of broccoli
- 4 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon course ground pepper
- ¼ teaspoon chili flakes (opional)
- ¼ cups grated parmesan cheese
- zest of 1 small lemon
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Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Mix together the oil and spices in a small bowl.
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Slice the potatoes into wedges, depending on the size of the potatoes, cut into 4-6 slices. Place the potatoes on the prepared baking sheet. Toss them well with half of the oil and spice mixture and spread out in a single layer.
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Bake the potatoes for 20-30 minutes, stir ones or twice while baking.
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Cut the broccoli into small florets and toss them in the remaining oil and spice mixture. Push the potatoes to one side of the baking sheet and add the broccoli in one even layer.
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Bake for an additional 10 minutes, stirring once.
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Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. Sprinkle with the parmesan and bake for another couple of minutes.
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Toss with the lemon zest and season with a little extra sea salt. Serve immediate and enjoy!