Save to Pinterest Crispy roasted potatoes and tender broccoli, tossed with zesty lemon and aromatic smoked paprika — a vibrant, crowd-pleasing side dish or vegetarian main.
This recipe quickly became a family favorite with its bold flavors and simple steps. I love how it comes together effortlessly and tastes like a gourmet dish.
Ingredients
- Potatoes: 800 g (1.75 lbs) Yukon Gold or red potatoes, cut into 2–3 cm (1-inch) cubes
- Broccoli: 300 g (10 oz) broccoli florets
- Red Onion: 1 medium, cut into wedges
- Olive Oil: 3 tbsp
- Garlic: 2 cloves, minced
- Lemon: 1, zested and juiced
- Smoked Paprika: 1.5 tsp
- Dried Oregano: 1 tsp
- Ground Black Pepper: 1/2 tsp
- Sea Salt: 1 tsp
- Fresh Parsley: chopped (optional)
- Lemon Wedges: optional
Instructions
- Preheat Oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Mix Marinade:
- In a large bowl, combine olive oil, garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper. Whisk well.
- Coat Vegetables:
- Add the potato cubes and red onion wedges to the bowl. Toss thoroughly to coat.
- First Roast:
- Spread potatoes and onions in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Add Broccoli:
- Remove tray from oven. Add broccoli florets, tossing gently with the partially roasted vegetables and any remaining marinade.
- Second Roast:
- Return to oven and roast for another 15 minutes, until potatoes are golden and broccoli is tender with crisp edges.
- Serve:
- Transfer to a serving platter. Garnish with fresh parsley and extra lemon wedges, if desired. Serve hot.
Save to Pinterest Making this dish has become a weekend ritual in our household, enjoyed around the table with laughter and shared stories.
Serving Suggestions
Pair with grilled fish or a dollop of Greek yogurt for a complete Mediterranean-inspired meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Variations
Try adding chopped bell peppers or swapping broccoli for cauliflower to customize the dish.
Save to Pinterest This vibrant side brings fresh flavors and textures that brighten any meal. Enjoy the ease and taste of this simple yet satisfying recipe.
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon Gold or red potatoes cut into 1-inch cubes provide the perfect texture for roasting and crispiness.
- → How do you ensure the broccoli stays tender but crisp?
Add broccoli halfway through cooking to prevent over-roasting and achieve a tender yet crisp bite.
- → Can I prepare this dish ahead of time?
The potatoes can be pre-soaked and cut in advance, but roasting is best done right before serving for maximum crispness.
- → What enhances the flavor of the marinade?
A combination of lemon zest and juice, garlic, smoked paprika, oregano, salt, and pepper creates a vibrant and aromatic coating.
- → Any suggestions for garnishing this dish?
Fresh parsley and lemon wedges brighten the flavors and add a pleasant contrast to the smoky paprika.