Crispy roasted potatoes and tender broccoli tossed with garlic and Parmesan—an easy, flavorful side dish perfect for any meal.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss potato pieces with 2 tbsp olive oil, garlic, thyme, smoked paprika (if using), salt, and pepper.
Spread potatoes in a single layer on one side of the baking sheet. Roast for 20 minutes.
Meanwhile, toss broccoli florets with remaining 1 tbsp olive oil, salt, and pepper.
After 20 minutes, remove tray and push potatoes to one side. Add broccoli to the sheet.
Sprinkle Parmesan evenly over potatoes and broccoli.
Return to oven and roast for another 12–15 minutes, until potatoes are golden and broccoli edges are crisp.
Remove from oven, toss gently to coat in melted Parmesan, garnish with parsley or extra cheese, and serve hot.

Cut potatoes into uniform pieces so they roast evenly. Yukon Gold or russets work well.
For gluten-free version, ensure Parmesan is certified gluten-free.
Use pre-shredded Parmesan for convenience—look for finely grated varieties for better melting.
Add a squeeze of fresh lemon juice after roasting for brightness.
Leftovers store in the fridge up to 3 days; reheat in a 375°F (190°C) oven to re-crisp.