Sheet-Pan Smashed Potatoes And Broccoli Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
• STEP 3.Drain the potatoes and let them cool slightly. Place them on a sheet pan and use a fork or potato masher to gently smash each potato.
• STEP 4.Drizzle the smashed potatoes with olive oil and season with salt, pepper, and any other desired spices or herbs.
• STEP 5.Add the broccoli florets to the sheet pan, drizzle with olive oil, and season with salt and pepper.
• STEP 6.Roast the potatoes and broccoli in the preheated oven for 20-25 minutes, or until the potatoes are crispy and the broccoli is tender.
• STEP 7.Serve the Sheet-Pan Smashed Potatoes and Broccoli as a side dish with your favorite main course.

Cooking Tips

• For extra crispy potatoes, place them under the broiler for a few minutes after roasting.
• Feel free to add other vegetables to the sheet pan, such as carrots or Brussels sprouts.
• Serve the dish with a dollop of sour cream or a sprinkle of grated Parmesan cheese for added flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potatoes and broccoli in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the leftovers as a side dish or use them as a base for a breakfast hash by adding cooked bacon or sausage.