If you’re looking for an easy side dish that goes with just about anything, these roasted potatoes and broccoli are for you! This is a simple, one-pan dish that will leave you satisfied with minimal prep and cleanup.
You can use any kind of potato or cut of broccoli in this recipe (frozen or fresh). So, it’s a great way to clear out your pantry and I almost always have the ingredients on hand.Jump to Recipe
Let’s talk about how to prepare this easy side dish and jump into the recipe!
What You Need to Make Roasted Potatoes and Broccoli
This recipe is so simple. You might not even need to head to the grocery store! I keep the makings of this recipe in my grocery rotation since we eat this side dish so regularly.
The equipment for this recipe is pretty minimal. Here’s what you’ll need:
- Sheet pan/roasting pan
- Pan liner (optional)
- Cutting board
- A pot (optional for parboiling)
The ingredients you need to make oven roasted broccoli and potatoes are really simple. Here’s what you’ll need:
- Potatoes (any variety)
- Broccoli (fresh or frozen, any cut)
- Olive or avocado oil
- Salt (optional)
- Pepper (optional)
What to Pair this Side Dish With
Roasted potatoes and broccoli are great alongside many different recipes. Because of the simple flavors, you can make these with most of your favorite recipes.
This side goes particularly well with the following main dishes:
How to Make Roasted Potatoes and Broccoli in the Oven
Making these potatoes and broccoli is really easy and simple. After you make it once, it’s easy to throw into your regular rotation. You’ll probably find ways to add to the recipe later on and make it unique to your tastes.
Should You Parboil the Potatoes Before Roasting?
You don’t have to parboil the potatoes before roasting. However, doing so will help you achieve even potatoes that are soft on the inside and golden brown on the outside. If you have the time, I always recommend parboiling potatoes before roasting them in the oven.
To parboil the potatoes, simply wash them and put them in a pot of boiling water for about 10-20 minutes depending on the size and type of potato you’re using.
You want to be able to pierce the potatoes with a fork, but not have them falling apart. Once they are done, pull them out of the water and cool them before moving on.
How to Roast Potatoes and Broccoli
Here’s how to easily prepare and roast potatoes and broccoli in the oven. By following these step-by-step instructions, you’ll be enjoying this side in about an hour.
Step One: Wash and Parboil the Potatoes (optional)
If you are going to parboil the potatoes, wash and do so before moving onto the other steps. You’ll clean the potatoes and put them whole into boiling water for 10-20 minutes depending on the size and type of potato.
Remove the potatoes when you are able to pierce them with a fork before they are so soft that they fall apart.
Step Two: Preheat the Oven
Preheat the oven to 375℉.
Step Three: Line or Grease Your Pan
I recommend using a pan liner (I use silicone liners) or greasing your pan so the potatoes don’t stick to the bottom.
Step Four: Cut the Potatoes
Cut the potatoes into even 1.5” cubes. If you cut the potatoes too small, they will burn easily. If you cut them too large, they will take a long time to cook and the broccoli can burn.
Step Five: Prepare the Broccoli
If using fresh broccoli, wash and cut the head into smaller pieces. You can also use any type of frozen broccoli. I usually select spears or florets.
Step Six: Put the Potatoes and Broccoli in the Pan
Place the potatoes and broccoli on the pan. Make sure to distribute them evenly in a single layer.
Step Seven: Chop the Garlic
Chop the garlic cloves.
Step Eight: Coat the Potatoes and Broccoli in Oil and Garlic
Pour the oil and garlic over the broccoli and potatoes, coating them evenly. Salt and pepper to taste.
Step Nine: Roast the Vegetables
Put your pan in the oven and roast the vegetables until they are tender and turn slightly brown on the outside.
Note: If you parboiled the potatoes, roasting should take about 25 minutes. For potatoes that were not parboiled, roasting should take about 50 minutes.
Substitutions and Additions to this Roasted Potato and Broccoli Side Dish
There are so many substitutions and additions that can be made to this simple recipe.
- You can use any type of potato you have on hand
- Olive or avocado oil can be substituted with another oil of your choice. Pay attention to the smoke point to make sure the oil is good for roasting.
- Garlic can be omitted or replaced with another herb or seasoning of your choice.
- You can add any other roasting vegetable to this mix.
Oven Roasted Potatoes and Broccoli with Garlic
- Sheet pan
- Pan liner
- Cutting board
- 4 cups chopped potatoes about 3-4 potatoes
- 1 lb broccoli fresh or frozen
- 3 cloves garlic
- 2 tbsp olive or avocado oil
- Salt and pepper to taste optional
- Wash and parboil the potatoes (optional)
- Preheat the oven to 375°
- Line or grease your pan
- Cut the potatoes into 1.5" cubes
- Wash and chop the broccoli (if using fresh/needed)
- Place the potatoes and broccoli into the pan
- Chop the garlic
- Coat the potatoes and broccoli in oil and garlic
- Place the pan in the oven and roast the vegetables. You'll roast parboiled potatoes for about 25 minutes or raw potatoes for about 50 minutes. Remove from the oven when the vegetables are tender and the tops have turned golden brown.