Irresistible Roasted Potatoes with Crispy Broccoli
May 25, 2024Roasted 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 easy cooking methods and using basic ingredients, you can whip up this irresistible dish. Achieve the ideal harmony of crunchy outsides and soft insides that will leave you yearning for another bite.
Ingredients
- 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!