Roasted Parmesan Potatoes & Broccoli Recipe
If you are on the hunt for a vibrant, flavorful dish that effortlessly balances crispiness and creaminess, the Roasted Parmesan Potatoes & Broccoli Recipe will quickly become your go-to. This dish shines because of the golden, tender baby potatoes paired perfectly with fresh, roasted broccoli, all generously coated in olive oil and sprinkled with savory Parmesan cheese. It is a simple yet irresistibly tasty combination that adds a comforting touch to any meal, whether as a main or a side.
Ingredients You’ll Need
Nothing complicated here—just straightforward, fresh ingredients that work together to create a beautiful texture and a depth of flavor. Each one plays an essential role, from the rich olive oil that crisps everything up to the Parmesan that adds that signature sharp and nutty kick.
- Baby Potatoes (1 lb): Perfectly tender with a smooth texture when roasted, or you can cube regular potatoes for a heartier bite.
- Fresh Broccoli (1 lb): Cut into florets, it adds a vibrant green color and a slightly crunchy contrast to the dish.
- Olive Oil (3 tbsp): Ensures a crispy finish and carries all the spices beautifully.
- Garlic Powder (1/2 tsp): A subtle but essential layer of warm, aromatic flavor.
- Onion Powder (1/2 tsp): Adds a slight sweetness and depth without overpowering.
- Paprika (1/2 tsp): Brings a gentle smoky note and lovely color to the potatoes.
- Salt and Pepper (to taste): Balances and enhances every component of the recipe.
- Freshly Grated Parmesan Cheese (1/4 cup plus extra): Melts over the hot vegetables, delivering that irresistible, savory nuttiness.
- Fresh Lemon Juice (1 tbsp, optional): Adds a bright pop of acidity to lift the flavors.
How to Make Roasted Parmesan Potatoes & Broccoli Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425°F (220°C). This high temperature is key to getting those potatoes beautifully crispy on the outside while keeping them fluffy inside, and it will also help your broccoli roast to perfection with slightly caramelized edges.
Step 2: Prepare the Potatoes
Wash your potatoes thoroughly. If you’re using baby potatoes, you can keep them whole or halve them if some are larger; if using regular potatoes, chop them into bite-sized cubes. This ensures even cooking and the optimal crispy texture we all love.
Step 3: Season and Roast the Potatoes
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, followed by garlic powder, onion powder, paprika, salt, and pepper. Mix well until each piece is fully coated. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through to encourage even browning.
Step 4: Prepare the Broccoli and Add It
While the potatoes are roasting, toss the broccoli florets with the remaining tablespoon of olive oil, salt, and pepper in the same bowl. When the potatoes have about 15 minutes left, scatter the broccoli florets on the baking sheet around the potatoes. The broccoli will become tender and develop a slight crispiness that perfectly complements the potatoes.
Step 5: Add Parmesan and Finish Roasting
Once the potatoes and broccoli are tender and lightly browned, remove the baking sheet from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the vegetables, then return the pan to the oven for 3-5 minutes to allow the cheese to melt and create a luscious golden crust.
Step 6: Final Touches
If you love a hint of brightness, drizzle fresh lemon juice over the dish right after it comes out of the oven. This small addition actively wakes up the flavors and balances the richness of the Parmesan. Serve the dish immediately while it’s warm and irresistibly aromatic.
How to Serve Roasted Parmesan Potatoes & Broccoli Recipe
Garnishes
A sprinkle of additional Parmesan cheese on top is always welcome to enhance that savory, creamy finish. You can also add freshly chopped parsley or a dash of red pepper flakes if you like a little extra color or heat. These small garnishes take the dish from delightful to stunning in a flash.
Side Dishes
This roasted Parmesan potatoes & broccoli makes a fantastic side to a variety of mains, especially grilled chicken, baked fish, or even a juicy steak. It can also serve as a hearty vegetarian main when paired with a crisp green salad or warm quinoa for protein.
Creative Ways to Present
For a fun twist, serve this dish in individual cast-iron skillets to keep it warm and give guests a rustic experience. You can also toss the roasted veggies into a warm pita with some Greek yogurt or hummus for a delicious Mediterranean-inspired wrap that is as portable as it is tasty.
Make Ahead and Storage
Storing Leftovers
Cool any leftover roasted Parmesan potatoes & broccoli to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors develop even further after resting, making leftovers quite enjoyable.
Freezing
If you want to freeze the dish, flash freeze the roasted vegetables on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2 months, though the texture may soften slightly after thawing and reheating.
Reheating
To bring the dish back to life, reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and the edges regain some crispness. Avoid microwaving if possible, as it tends to make the potatoes and broccoli soggy.
FAQs
Can I use frozen broccoli for this recipe?
While fresh broccoli provides the best texture and flavor for the Roasted Parmesan Potatoes & Broccoli Recipe, you can use frozen broccoli if that’s what you have. Just be sure to pat it dry thoroughly to avoid steaming rather than roasting, which can impact the crispiness.
Is this dish gluten-free?
Yes! This recipe is naturally gluten-free, as none of the ingredients contain gluten. It’s a great option for those on gluten-free diets looking for a delicious and safe side dish.
Can I add other vegetables?
Absolutely! Vegetables like carrots, cauliflower, or Brussels sprouts can be added alongside the potatoes and broccoli. Just keep in mind the different roasting times to ensure everything comes out perfectly cooked.
How do I make this recipe dairy-free?
Simply omit the Parmesan cheese or substitute it with a dairy-free cheese alternative. Nutritional yeast is also a popular choice for adding a cheesy flavor without dairy.
What type of potatoes work best?
Baby potatoes are ideal for this recipe because of their tender interiors and thin skins that crisp up nicely. However, regular Yukon Gold or red potatoes cut into cubes will also work wonderfully.
Final Thoughts
There is something truly special about the Roasted Parmesan Potatoes & Broccoli Recipe that makes it a must-try for anyone who enjoys uncomplicated, comforting food with a flavorful punch. Every bite offers a little crunch, a hint of cheesy bliss, and a sprinkle of homey warmth. The ease of preparation combined with the delicious results means this dish will surely earn a permanent spot in your recipe collection. Give it a try—you’ll be reaching for the leftovers again and again!
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Roasted Parmesan Potatoes & Broccoli Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Parmesan Potatoes & Broccoli recipe is a simple and delicious side dish featuring crispy roasted baby potatoes and tender broccoli florets, all coated in a flavorful blend of garlic, onion, and paprika, then topped with freshly grated Parmesan cheese and a touch of lemon juice for brightness.
Ingredients
Vegetables
- 1 lb Baby Potatoes (or regular potatoes, cut into cubes)
- 1 lb Fresh Broccoli (cut into florets)
Seasonings and Oil
- 3 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- Salt and Pepper (to taste)
Finishing Touches
- 1/4 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
- 1 tbsp Fresh Lemon Juice (optional, for added brightness)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to give the potatoes a crispy exterior while cooking them through.
- Prepare the Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the potatoes evenly with the seasoning.
- Roast the Potatoes: Spread the seasoned potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes until golden and tender.
- Prepare the Broccoli: While the potatoes are roasting, toss the broccoli florets in the remaining 1 tablespoon of olive oil and season with salt and pepper to taste.
- Add Broccoli to the Pan: After the potatoes have roasted for 20-25 minutes, remove the baking sheet from the oven and add the seasoned broccoli florets to the pan, spreading them evenly around the potatoes.
- Roast Broccoli and Potatoes Together: Return the baking sheet to the oven and roast for an additional 15-20 minutes or until the broccoli is tender and lightly crispy on the edges and the potatoes are fully cooked through.
- Add Parmesan and Serve: Remove the vegetables from the oven, sprinkle with freshly grated Parmesan cheese and drizzle with fresh lemon juice if using. Serve warm, garnished with extra Parmesan cheese if desired.
Notes
- For extra crispiness, spread the vegetables out so they’re not crowded on the baking sheet.
- You can substitute regular potatoes if baby potatoes are not available—just cut them into similar-sized cubes.
- Lemon juice adds a nice bright finish, but it is optional.
- Parmesan cheese can be replaced with a vegetarian hard cheese if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
