How to: Irresistible Oven Roasted Potatoes with Crispy Broccoli
Learn how to make delicious irresistible oven roasted potatoes with crispy broccoli using the tips found in this recipe post.
These roasted potatoes and broccoli are irresistible because they’re salty, crispy, golden, and nutty.
These roasted vegetables only take 30 minutes and make a perfect quick and healthy side dish that the whole family will love.
Oven roasted potatoes with crispy broccoli
Roasted potatoes and crispy broccoli come together to make an irresistible and healthful side dish that can take any meal to the next level.
By following the easy tips in the tips section of this post, you can turn basic, everyday ingredients like potatoes and broccoli into flavor packed stars.
After making it, you’ll understand why it’s called irresistible oven roasted potatoes and crispy broccoli. You’ll find yourself snacking on them once they come out of the oven and might find it hard not to eat them all before getting everything set on the table.
Achieve the ideal harmony of crunchy outsides and soft insides that will leave you wanting to pop one after the other of these delicious roasted vegetables into your mouth.
Ingredients
This recipe really is simple, it only takes 5 everyday ingredients to make this perfect side dish.
To make roasted potatoes and broccoli you’ll need:
- Potatoes – The best type of potato to use in this recipe is a russet or Idaho potato. These are ideal because of the starch they have in them. The starch will allow them to crisp up while roasting.
- Broccoli – Look for broccoli that is uniformly bright green, firm, with compact bud clusters. Avoid any head of broccoli that has yellow or brown spots.
- Olive oil – Tossing the vegetables in oil will help them crisp up and be more flavorful, turning these everyday vegetables into irresistible golden flavor bombs.
- Salt – Super crucial to this recipe. Make sure not to use too much or else you’ll go from delicious to salt lick real quick.
- Lemon juice – A squeeze of fresh lemon juice really helps brighten up the vegetables after roasting. However, a squeeze of lemon juice is not necessary, they’re great either way.
How to make oven roasted potatoes and crispy broccoli
Here’s what you need to do to turn regular old potatoes and broccoli into this delicious, flavorful side dish:
- Preparation. Place the oven racks in the bottom third of the oven. Put the sheet pans in the oven and heat to 400 degrees Fahrenheit.
- Wash and dry the vegetables. Scrub off any dirt from the potato skins. Rinse off the head of broccoli. Then dry everything thoroughly.
- Chop the broccoli and potatoes. Cut the potatoes into half inch cubes. Cut the head of broccoli into medium sized florets. Discard the woody stem.
- Toss in oil. Place the prepared vegetables into a large bowl. Drizzle the vegetables with the oil and toss to evenly coat everything.
- Sprinkle with salt. Sprinkle on the salt and toss the vegetables so the salt is evenly distributed.
- Spread on a cookie sheet. Spread the broccoli and potatoes in an even layer on both of the hot sheet pans. Do not crowd the pans.
- Roast. Place the sheet pams back into the oven and roast for 20 minutes. Halfway through roasting, switch the pans between racks and rotate the pans, then roast for 8 – 10 more minutes.
- Enjoy! The potatoes will be perfectly roasted and the broccoli irresistibly crispy.
Tips for perfectly roasted potatoes with broccoli
Perfectly roasted vegetables don’t just happen, it takes a little know how to get them just right. Here are several tips for making the best roasted potatoes and broccoli.
- Use starchy potatoes like russet or Idaho potatoes. The starch in these types of potato help them crisp up in the oven. On the other hand, non-starchy potatoes like sweet potato don’t crisp up as well because of the lack of starch. Stick to the starchy taters for this recipe.
- Use oil, but not too much. Oil helps encourage the potatoes to get golden and lets the broccoli get crispy, but more oil isn’t always better. Too much oil can make the broccoli just greasy and limp. Add enough oil to coat the vegetables, but not so much that there’s oil pooling at the bottom of the bowl.
- Place oven racks in the lower portion of the oven. The element in the oven that cycles on and off and keeps the oven at temperature throughout cooking is found at the bottom of the oven. If you position the oven racks near the bottom and roast you vegetables down there, they’ll get a good blast of heat from that bottom element. That extra heat makes those veggies get nice and roasted.
- Get the sheet pans good and hot before adding the vegetables. Getting the cookies sheets hot before adding the broccoli and potatoes means that when you do add them, they’ll instantly start cooking and developing a crispy bottom. Hearing that sizzle is so satisfying too!
- Give the potatoes and broccoli space. If you crowd your vegetables on the sheet pans they will not get golden and crispy. Instead the vegetables will steam because of all the moisture. Make sure to give the vegetables space on the sheet pan.
- Do not disturb. When rotating the pans and switching racks, there’s no need to flip over or stir around the veggies. Leave them undisturbed. You’ll get a really nice crispy side on every vegetables this way, instead of a couple slightly crisped sides if you stir them around.
Serving ideas
These irresistible roasted potatoes with crispy broccoli make a great side dish for all types of meals.
You can serve them on the side of chicken, next to a steak, with fish, added into a grain bowl, or served simply on a bed of rice. These roasted vegetables really do go well with so many meals.
Irresistible Roasted Potatoes with Crispy Broccoli
May 25, 2024Ingredients
- 2 medium russet potatoes (little less than 1 lb)
- 1 head broccoli (little less than 1 lb)
- 1 tsp salt
- 3 TBS olive oil
- half of a lemon (optional)
Instructions
- Move both oven racks to the bottom third of the oven. Place two unlined cookie sheets in the oven, one on each rack, and heat the oven to 400℉.
- Wash and dry the potatoes and head of broccoli.
- Dice the potatoes into half inch cubes. Chop the broccoli into medium sized florets.2 medium russet potatoes, 1 head broccoli
- Place the broccoli florets and cubed potatoes into a large bowl. Toss with olive oil.3 TBS olive oil
- Sprinkle with salt and toss to evenly distribute.1 tsp salt
- Remove the hot cookies sheets from the oven. Put half of the broccoli and potatoes on one cookies sheet and the other half on the other. The vegetables will immediately start sizzling when they hit the hot cookies sheets.
- Spread into even layers, making sure to space out the vegetables and not to crowd them.
- Place into the oven and roast for 10 minutes. After 10 minutes, switch the bottom tray with the tray on the top rack. Rotate the trays as well. Roast for 8 – 10 more minutes.
- Once the broccoli is crisp and the potatoes are tender throughout, remove the trays from the oven. Squeeze a bit of lemon juice over the vegetables and enjoy!
