Easy Roasted Potatoes and Broccoli You’ll Love
This roasted potatoes and broccoli dish is a one-pan wonder that brings together golden, crispy potatoes and perfectly roasted broccoli florets tossed in garlic and herbs. It’s cozy, flavorful, and versatile — great for any day of the week or as a hearty, fuss-free side.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Chef’s knife
- Measuring spoons
- Silicone spatula or tongs
Ingredients
Basic Ingredients:
- 1½ lbs baby Yukon Gold potatoes halved
- 1 lb broccoli florets cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt divided
- ½ teaspoon black pepper
Optional Add-Ins:
- Red onion wedges
- Lemon zest
- Grated Parmesan cheese
- Carrot coins for a colorful variation
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss potatoes with 2 tbsp olive oil, ½ tsp salt, oregano, paprika, and pepper. Spread cut-side down and roast for 15 minutes.
- Toss broccoli with remaining oil, garlic, and seasonings. Add to pan, stir, and roast 15–18 minutes more.
- Optional: Sprinkle with lemon zest or Parmesan before serving.
Notes
For even roasting, cut your potatoes and broccoli into uniform sizes and give the potatoes a quick head start in the oven. Don't skip the parchment — it helps everything crisp up beautifully.