These oven roasted potatoes with broccoli are a super tasty addition to any holiday feast or simply as a vegetable side dish for a fuss-free weeknight dinner. You get crispy, golden-brown potatoes and tender-crisp broccoli florets with just 10 minutes of prep time!
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There’s nothing I like better as a side for chicken or salmon than roasted veggies and these roasted potatoes with broccoli are a firm favorite in our home.
They’re super easy to make and even though everything’s cooked in the same pan, you don’t end up with undercooked potatoes or charred broccoli because we’re baking them in two steps.
I personally love the combination because you can feel better about serving the family roasted potatoes when there’s broccoli involved, too! It’s such an easy way to sneak in those five-a-day.
Plus, these roasted potatoes and broccoli are an excellent side dish for the Thanksgiving or Christmas holiday table because they pair great with turkey.
Why you’ll love these roasted potatoes with broccoli
- It’s crazy simple to throw together with just a few pantry staples and fresh veggies.
- The roasted potatoes are golden and crispy, and the broccoli gets that perfect caramelized edge.
- It’s the kind of side dish that works with literally anything—or even on its own!
Ingredient notes
Potatoes — Yukon Gold potatoes (or Maris Piper if you’re in the UK) are perfect in this recipe but you can also use baby potatoes if you like.
Broccoli — Fresh broccoli florets work best for that crisp-tender bite. If you want to use frozen broccoli, keep in mind that the end result will be softer.
Olive oil — Go for a good-quality olive oil here; it adds so much flavor to the veggies as they roast.
Lemon — Freshly squeezed lemon juice is a must for brightness, and if you’ve got an extra, slice it up for a pretty garnish.
Italian seasoning — Store-bought works great, but if you’ve got dried oregano, basil, and thyme on hand, you can mix your own in no time.
Garlic — Feel free to add as much garlic as you like!
Pro tip
Don’t crowd the veggies — give them enough space to roast so you get those irresistible crispy edges!
How to make roasted potatoes with broccoli
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Preheat the oven to 400°F (200°C).
Toss the potatoes with olive oil, lemon juice, Italian seasoning, salt and pepper on a baking sheet.
Bake for 20 minutes, stirring halfway, then add the broccoli, garlic, and more olive oil.
Bake for another 15 minutes, garnish with lemon slices and oregano, and serve warm.
Substitutions and variations
- You can easily add some other veggies to the potatoes and broccoli combo — ideas include cauliflower, Brussels sprouts or zucchini.
- Transform it into a complete one-pan meal by tossing in some sliced sausage along with the potatoes.
- Make it cheesy by sprinkling some grated Parmesan or crumbled feta over the veggies in the last few minutes of baking.
Recipe tips and notes for the best roasted potatoes and broccoli
- You can toss the potatoes with the rest of the ingredients in a bowl and then transfer to the baking sheet. I prefer not to have an extra bowl to clean and do it straight in the tray!
- Poke a potato with a fork near the end of cooking; it should slide in easily but still hold its shape.
- These are best straight out of the oven when the edges are crispy, so serve them immediately!
Leftovers and storage
- Pop any leftovers into an airtight container and keep them in the fridge for 3-4 days.
- Reheat in the oven at 375°F (190°C) to get those crispy edges back, or use the microwave if you’re in a hurry (but they’ll be a little softer).
- This dish freezes well—just let it cool, pack it in a freezer-safe container, and reheat it in the oven straight from frozen for the best texture.
More easy side dish recipes
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Roasted Potatoes with Broccoli
Ingredients
- 1 pound (450 g) potatoes, Yukon Gold or Maris Piper, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons lemon juice, freshly squeezed
- ½ tablespoon Italian seasoning mix
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 pound (450 g) broccoli florets
- 2 large garlic cloves, crushed
- Fresh oregano, to garnish, optional
- Lemon slices, to garnish, optional
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potatoes on a large baking sheet and drizzle with 1 tablespoon olive oil and the lemon juice. Add the Italian seasoning mix, salt and ground black pepper and toss everything together until coated.1 pound potatoes2 tablespoons olive oil2 tablespoons lemon juice½ tablespoon Italian seasoning mix½ teaspoon salt¼ teaspoon ground black pepper
- Bake for 20 minutes, stirring the potatoes halfway through.
- Take the baking sheet out of the oven and spread the broccoli in an even layer. Add the crushed garlic, then drizzle with the remaining olive oil and toss everything well.1 pound broccoli florets2 large garlic cloves
- Bake for 15 more minutes or until the potatoes are tender and slightly browned and the broccoli is crispy to your liking.
- Garnish with lemon slices and fresh oregano and serve warm.Lemon slicesFresh oregano
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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