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Roasted Potatoes and Broccoli
April 28, 2026
One pan, two-stage roasting: Yukon Golds get a head start so the broccoli chars without overcooking, then Parmesan finishes everything golden.
High heat and staggered timing keep the potatoes creamy inside with crisp skins while the broccoli picks up light char instead of drying out. For variations (spices, herb finish, balsamic), convection notes, and the full FAQ, see the original recipe on Pinch and Swirl (Marissa Stevens).
Roasted Potatoes and Broccoli
Crispy-edged potatoes and tender charred broccoli from a single baking sheet—potatoes start first, broccoli joins halfway, Parmesan blankets the last ten minutes. Adapted from Marissa Stevens’ recipe on Pinch and Swirl.
Prep: 10MCook: 50MServes: 4
Ingredients
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces
- 4 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmesan cheese, plus more for serving (optional)
- 1 lb broccoli, cut into similar-size florets
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice (about ½ lemon)
Method
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment.
- Toss the potatoes with 2 tbsp olive oil; season with salt and pepper. Spread in an even layer over half of the sheet. Roast 25 minutes, stirring once halfway through.
- Meanwhile, in the same bowl (no need to wash), toss broccoli with garlic, the remaining 2 tbsp olive oil, and lemon juice until coated. Season with salt and pepper and toss again.
- After 25 minutes, remove the sheet from the oven, stir the potatoes, and spread the broccoli on the other half. Roast 15 minutes.
- Sprinkle Parmesan evenly over everything; roast 10 minutes more until the vegetables are crisp at the edges. Gently combine, transfer to a serving bowl, and top with more Parmesan if you like. Serve hot.