Roasted Potatoes and Broccoli
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Roasted Potatoes and Broccoli is an easy side dish for a weeknight dinner or meal prep, made with red potatoes, broccoli, olive oil, and seasoning, ready in under 60 minutes!
My family loves roasted potatoes, like these Crispy Garlic Parmesan Roasted Potatoes. For another healthy side dish idea, try this Air Fryer Broccoli, too!
This is the perfect simple side dish using only one sheet pan for easy cleanup. I like to make this on the weeknights, because it’s quick to throw together. You can also use up any leftover veggies you have from making other dishes here!
I like to pair this with dishes like Marinated Chicken Drumsticks, or Marinated Pork Chops. Crispy potatoes and fork-tender broccoli will be your new favorite vegetable side dish!
Ingredients You’ll Need
Broccoli. I like to use broccoli florets, because they roast really nicely and end up slightly crispy at the end. You can also use the stem.
I recommend using fresh broccoli for roasting. If you use frozen broccoli, it will be much softer and won’t get crisp-tender.
Potatoes. Baby red potatoes are perfect for this recipe. They’re already small, so they’re easy to quarter and throw on a sheet pan. Plus, you don’t have to remove the skins.
You can also use fingerling potatoes or other baby potatoes, or cut up gold potatoes for this recipe. Gold potatoes are considered all-purpose, because they’re a good mixture of starchy and waxy. They will hold up well in the oven without getting mushy.
Olive Oil. Extra virgin olive oil adds a good flavor, and helps the spices hold onto the potatoes and broccoli. You can also use canola oil, vegetable oil, or avocado oil.
Spices. Honestly, I usually just throw together whatever spices I’m feeling at the time. But the combination of kosher salt, black pepper, garlic powder, onion powder, and paprika never fails to be tasty!
Dijon. A small amount of dijon mustard adds a nice flavor to the potatoes and broccoli. You can also use other flavored mustards, like horseradish or honey mustard.
Parsley. I like to add fresh parsley on top after this comes out of the oven. Fresh herbs add a nice flavor to any dish. You can also try fresh rosemary.
How to Make Roasted Potatoes and Broccoli
- This step is optional, and will increase the time to make the recipe. But it helps get the potatoes crispy! Cut the potatoes into quarters. Place them in a large mixing bowl and cover with water, soaking for at least 30 minutes refrigerated. After time is up, drain and dry with a paper towel. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. In a small bowl, mix together the spices, dijon, and olive oil.
- Add potatoes to a dry mixing bowl and drizzle with half of the oil and spice mixture. Toss to coat, then transfer to the prepared baking sheet in a single layer, spreading out evenly. Bake the potatoes for 25 minutes, using a spatula to stir in-between.
- Add broccoli to the same mixing bowl and toss to coat with the remaining oil and spice mixture. Pour broccoli on top of potatoes and stir with a spatula.
- Roast for an additional 20-25 minutes, or until broccoli is crisp-tender and a fork goes through the potatoes easily. You can add more cooking time as-needed.
Frequently Asked Questions
It’s recommended to soak potatoes in water before roasting, because it helps to remove starch from the potatoes. This is the key to really crispy skin when roasting potatoes!
The trick is to cut the potatoes, then soak them in a bowl of water for at least 30 minutes. Then spread them out on a paper towel and pat them dry before seasoning. Make sure to remove all of the water, or the seasoning won’t stick. Then follow the recipe for crispy potatoes.
There could be a few reasons the potatoes didn’t turn out crispy when roasting.
First, make sure you’re soaking the potatoes in water before roasting.
Second, make sure your oven temperature is correct. Use an oven thermometer and make sure it matches the set temperature on the oven.
Third, use a good oil to help the potatoes “fry” in the oven, giving them a more crispy texture.
Refrigerate leftover roasted broccoli and potatoes in an airtight container for 2-3 days.
Freeze leftovers in an airtight container for 2-3 months. Reheat on a sheet pan in the oven.
More Roasted Veggies Recipes
- Add a few tablespoons of grated parmesan cheese as soon as this comes out of the oven for a garlic parmesan flavor.
- Add some chicken thighs to the sheet pan with the potatoes for a complete meal!
- Add a squeeze of lemon juice on the potatoes with broccoli for a fresh bright flavor.
- Add some unpeeled garlic cloves with the potatoes before cooking for some roasted fresh garlic to go with the potatoes!
- You can make this with other green vegetables as well. Try green beans or Brussel sprouts. Or throw some chopped bell peppers and onions in as well.
- Make this spicy with a small amount of cayenne pepper or red pepper flakes. You can also try chili powder or curry powder.
- You don’t have to soak the potatoes first, that’s just if you want them crispy. I have thrown them straight into the oven many times, and the softer potatoes are still delicious! That’s why I made that step optional.
- It’s important to roast the potatoes first before adding the broccoli florets, because they take longer to cook than the broccoli does. The other option is cutting the potatoes much smaller, more like hashbrowns.
- I make this on a baking sheet, but you can also use a large baking dish or roasting pan.
- If you use larger potato pieces, increase the cooking time for the potatoes before adding the broccoli to the sheet pan.
- If you don’t have parchment paper, you can line the baking sheet with aluminum foil and cooking spray for easy cleanup later.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Roasted Potatoes and Broccoli
- 2 pounds baby red potatoes , quartered (about 1-inch pieces)
- 4 cups broccoli florets
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 Sheet pan
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. In a small bowl, mix together the spices, dijon, and olive oil.
- Add potatoes to a dry mixing bowl and drizzle with half of the oil and spice mixture. Toss to coat, then transfer to the prepared baking sheet, spreading out evenly. Bake the potatoes for 25 minutes.
- Add broccoli to the same mixing bowl and toss to coat with the remaining oil and spice mixture. Add broccoli on top of potatoes and stir with a spatula. Roast for an additional 20-25 minutes, or until broccoli is crisp-tender and a fork goes through the potatoes easily.
- It’s important to roast the potatoes first because they take longer to cook than the broccoli. The other option is cutting the potatoes much smaller, more like hash browns.
- You can also use a large baking dish or roasting pan.
- If you want crispy potatoes, soak them first. Cut the potatoes into quarters. Place them in a large mixing bowl and cover with water, soaking for at least 30 minutes. After time is up, drain and dry well with a paper towel.
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