Smashed Potatoes and Broccoli
Transform your weeknight dinner routine with this irresistible Smashed Potatoes and Broccoli recipe, a perfect combination of crispy, golden-brown baby potatoes and tender, caramelized broccoli florets. This dish elevates simple roasted vegetables with a luxurious garlic butter sauce infused with zesty lemon and savory parmesan cheese, creating a flavor-packed side or main course that's sure to impress. Ready in just 50 minutes, it’s an easy yet gourmet option for fans of wholesome, vegetarian comfort food. Garnished with fresh parsley for a vibrant finish, this recipe is ideal for pairing with grilled proteins or serving as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 4 cups Broccoli florets
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cups Parmesan cheese, grated
- 1 Lemon, zested and juiced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
Spread the cooked potatoes onto one of the prepared baking sheets. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them. Be careful not to smash them too thin as you want them to hold their shape.
Drizzle 2 tablespoons of olive oil over the potatoes and sprinkle them with half the salt and pepper. Roast the potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.
While the potatoes roast, toss the broccoli florets with the remaining 2 tablespoons of olive oil, the remaining salt, and pepper. Spread the broccoli onto the second baking sheet.
Add the broccoli to the oven during the last 15 minutes of the potato roasting time. Flip the florets halfway through to ensure even cooking.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Remove the saucepan from the heat and stir in the grated parmesan, lemon zest, and lemon juice.
Once the potatoes and broccoli are finished roasting, transfer them to a large serving platter. Drizzle the lemon-parmesan mixture over the top.
Garnish the dish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 10.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
