Smashed Potatoes with Broccoli
Transform your weeknight side dish game with these irresistible Smashed Potatoes with Broccoli—a perfect combination of crispy, golden baby potatoes and roasted broccoli florets, all elevated with a savory drizzle of garlic butter. This easy-to-make recipe, ready in just 50 minutes, strikes the ideal balance between comfort and nutrition. The smashing technique maximizes the potatoes’ surface area for ultimate crispiness, while the broccoli chars beautifully in the oven, bringing out its natural sweetness. Finished with a sprinkle of fresh parsley and optional Parmesan cheese, this dish is both visually stunning and packed with flavor. Whether served as a hearty side or a light main course, it’s a crowd-pleaser that pairs well with just about any meal. Perfect for meal prepping or dinner parties alike, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 cups Broccoli florets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
Spread the boiled potatoes onto the prepared baking sheet, leaving space between each one. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them to about half an inch thick.
Arrange the broccoli florets around the smashed potatoes on the baking sheet.
In a small bowl, mix 2 tablespoons of olive oil with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Drizzle this mixture evenly over the potatoes and broccoli.
Roast in the preheated oven for 20 minutes, or until the potatoes are crispy and golden and the broccoli begins to char at the edges.
While the vegetables are roasting, prepare the garlic butter. In a small skillet, melt the butter over low heat and add the minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Remove the vegetables from the oven and drizzle the garlic butter over the potatoes and broccoli. Sprinkle with chopped fresh parsley and optional grated Parmesan cheese for added flavor.
Serve warm as a side dish or enjoy as a light main course with a salad.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 7.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2981 mg | 63% | |
*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.
