Crispy Potatoes Garlic Broccoli (Print Version)
# Ingredients:
→ Vegetables
01 -
1 broccoli head
02 -
1 kg (2.2 lbs) baby potatoes, rinsed
→ Seasonings & Aromatics
03 -
¼ teaspoon optional chili flakes
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried oregano
06 -
4 tablespoons olive oil
07 -
½ teaspoon coarse black pepper
08 -
1 teaspoon sea salt
→ Finishing Touches
09 -
Zest from 1 small lemon
10 -
¼ cup of parmesan, grated
# Instructions:
01 -
Turn the oven on to 225°C (450°F). Lay some parchment paper over a baking tray or lightly oil it.
02 -
In a little bowl, stir all the seasonings into the olive oil until mixed well.
03 -
Chop each potato into 4-6 wedges, depending on size. Spread them out on the tray, coat with half of the oil blend, and arrange in one layer.
04 -
Roast the wedges for 20-30 minutes, flipping them over at least once mid-way.
05 -
Separate the broccoli into bite-sized florets. Toss them with the leftover oil mix, then move the potatoes aside on the tray to make space for broccoli in one layer.
06 -
Let everything roast for another 10 minutes, making sure to stir them up once.
07 -
When the potatoes are crispy on the outside and fully cooked, sprinkle parmesan over them and let it melt for a couple minutes in the oven.
08 -
Sprinkle lemon zest and add a pinch more salt if needed. Serve the dish quickly while it’s hot and crunchy!
# Notes:
01 -
Golden, crunchy potatoes paired with tender broccoli, all jazzed up with parmesan, garlic, and a splash of fresh lemon. Ideal for family meals or fun gatherings!