Today we’re making a big pan of roasted potatoes and broccoli, It’s the kind of recipe that saves your weeknight. Minimal ingredients, almost zero cleanup, and you end up with something that actually tastes good.
If you’ve got a bag of pre-washed broccoli, some potatoes hanging out in the pantry, and a lemon rolling around in your fridge drawer, you’re basically halfway there. The oven does most of the work, and while everything’s roasting, you’ll mix up a quick creamy yogurt sauce that makes the whole thing feel a little more put-together.
This dish works as a side, but honestly, I’ve eaten it as a meal with some pita or a fried egg on top and called it a win. It’s flexible, budget-friendly, and exactly the kind of recipe I lean on when dinner needs to happen now.
Let’s get those veggies roasting.
Why You’ll Love This Recipe
1. It’s fast and fuss-free.
Everything goes on one pan. No babysitting, no juggling pots. Toss, roast, done. The hardest part is chopping the potatoes (and even that’s not bad).
2. The flavor hits the spot.
Roasting brings out the best in potatoes and broccoli — crispy edges, soft centers, and that slightly nutty flavor from the broccoli that only comes from high heat. Plus, the lemony yogurt sauce adds just enough tang to keep things interesting.
3. It goes with everything.
Serve it next to grilled chicken, salmon, rice bowls, or just scoop it straight onto your plate and call it dinner. I’ve even added a soft-boiled egg on top and called it lunch.
4. It’s a sneaky way to eat more veggies.
If you’ve got picky eaters (or you’re just veggie-ed out), roasting is the game-changer. Broccoli gets those crispy brown bits, and potatoes? Well, everyone loves potatoes.
5. You can make it your own.
Add red pepper flakes for heat, swap the yogurt sauce for tahini or hummus, or throw in other veggies you’ve got on hand. This recipe’s flexible, just like a good weeknight dinner should be.
Ingredients You’ll Need
Here’s everything you need to make roasted potatoes and broccoli, plus a quick creamy sauce to pull it all together:
- 12–14 ounces fingerling potatoes
Chopped into bite-size pieces. If you don’t have fingerlings, small Yukon gold or red potatoes work just fine. Just make sure they’re cut evenly so they roast up nice and crispy. - 8 ounces broccoli florets
I usually grab the pre-washed bag to save time. If you’re chopping your own, aim for medium florets so they cook evenly with the potatoes. - 2 tablespoons olive oil
This helps the veggies get that golden, roasted finish. Don’t skimp. - 1/2 teaspoon granulated garlic
Adds flavor without burning like fresh garlic sometimes can at high temps. You could swap for garlic powder if needed. - 1/2 teaspoon kosher salt
Start here and season more to taste if you like. The capers and sauce also add some saltiness. - 8–10 cranks fresh ground black pepper
Or about 1/4 teaspoon if you’re measuring. Adjust to your taste.
For the yogurt sauce:
- 1/2 cup plain whole milk Greek yogurt
I like using a thick, creamy one like siggi’s. The 4% version gives the best texture and flavor. - 1/2 lemon, zested and juiced
Adds brightness and cuts through the richness. Use fresh lemon if you can — it makes a difference. - 2 tablespoons fresh basil, chiffonade
That’s just a fancy way of saying thinly sliced. If you don’t have basil, fresh parsley or dill would also be great. - 1 tablespoon capers
These little guys bring salty, briny flavor that balances the creaminess of the yogurt. Don’t skip unless you absolutely have to.
That’s it. Simple ingredients, nothing weird, and all easy to find.
How to Make Roasted Potatoes and Broccoli
This roasted potatoes and broccoli recipe comes together in just a few steps. The oven does most of the work while you mix up the sauce. Here’s how to make it:
- Preheat the oven to 400°F. Line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Add the chopped potatoes and broccoli to a large mixing bowl. Drizzle with olive oil and toss well until everything is evenly coated.
- Season with granulated garlic, salt, and black pepper. Give the veggies another quick toss to make sure the seasoning is distributed.
- Spread the vegetables out on the prepared sheet pan in a single layer. Avoid overcrowding — this helps everything roast instead of steam.
- Roast for 20 minutes, or until the potatoes are fork-tender and the edges of the broccoli are lightly browned and crispy.
- While the veggies roast, make the sauce. In a small bowl, combine the Greek yogurt, lemon zest, lemon juice, chopped basil, and capers. Stir it all together with a fork. Taste and adjust seasoning with a little salt and pepper if needed.
- Serve the roasted vegetables hot with the yogurt sauce either drizzled on top or served on the side as a dip. Garnish with extra basil or a little lemon zest if you want to dress it up.
Serving Suggestions
This roasted potatoes and broccoli combo is super flexible, so you’ve got options:
- Serve it as a side with grilled chicken, baked salmon, or even something as simple as scrambled eggs. It rounds out any protein beautifully.
- Make it a meal by piling it into a bowl with a fried or soft-boiled egg on top. Add a few slices of avocado and you’ve got a solid lunch or dinner.
- Wrap it up in a warm pita or tortilla with a dollop of the yogurt sauce. Great for lunchboxes or busy weeknights.
- Add it to a grain bowl with cooked rice, quinoa, or couscous. Toss in some leafy greens or canned chickpeas if you’ve got them around.
Leftovers? Toss the Roasted potatoes and broccoli into a skillet the next day to re-crisp and top with a poached egg. Trust me — it hits.
Variations & Swaps
This roasted potatoes and broccoli recipe is super adaptable, so don’t be afraid to mix things up based on what you’ve got on hand:
- Swap in sweet potatoes.
Not in the mood for fingerlings? Sweet potatoes work really well here and add a little natural sweetness to balance the tangy yogurt sauce. Just cut them into small cubes so they roast evenly. You can also check out my full roasted sweet potatoes recipe if you want to go that route. - Add more veggies.
Cauliflower, carrots, red onion, or bell peppers all roast up beautifully and can be tossed right in with the potatoes and broccoli. - Switch up the sauce.
Not a yogurt fan? Hummus, tahini, or even a spoonful of pesto on the side would be great here too. - Make it spicy.
Add a pinch of crushed red pepper flakes or a dash of hot sauce to the yogurt for a little kick.
Whatever you’ve got in the fridge, this recipe can flex to fit.
Frequently Asked Question
Can broccoli and potatoes be roasted together?
Yes! That’s exactly what we’re doing in this recipe. The key is cutting the potatoes small enough so they cook in the same time as the broccoli. If you keep the pieces about the same size and spread everything out on the pan, they’ll roast up perfectly together.
Should you boil potatoes before roasting?
You can, but you don’t need to for this recipe. Boiling helps if you’re roasting big chunks or want super fluffy insides, but since we’re cutting the potatoes small, they cook through just fine in the oven without boiling first.
Does broccoli cook faster than potatoes?
It does — but again, that’s where cutting your potatoes into smaller, bite-size pieces comes in. It helps everything roast evenly in the same amount of time. If your broccoli is extra delicate or you’re using super thin florets, you can toss them on halfway through roasting instead of at the beginning.
Why put potatoes in cold water before roasting?
Soaking potatoes in cold water draws out some of the starch, which can help them crisp up better in the oven. That said, it’s totally optional. If you have time and want extra crispiness, go for it. But if you’re just trying to get dinner on the table, skip it — this Roasted potatoes and broccoli recipe works great without it.
Roasted potatoes and broccoli are one of those simple, dependable recipes you’ll keep coming back to. It’s easy, flexible, and delivers every time — whether you’re making a quick side, prepping lunch for the week, or just trying to use up what’s in the fridge.
That creamy yogurt sauce pulls everything together and makes it feel like more than just roasted veggies. Plus, it’s a great way to add a little freshness and flavor without a lot of extra work.
If you try this Roasted potatoes and broccoli recipe, let me know how it turns out — and if you’re into roasted veggies, don’t miss my roasted sweet potatoes and Roasted Purple Sweet Potatoes too.
Happy cooking, and see you back here soon.
Roasted Potatoes and Broccoli
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
Roasted Vegetables
- 12–14 oz fingerling potatoes chopped into bite-size pieces
- 8 oz broccoli florets pre-washed
- 2 tbsp olive oil
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt
- 8–10 cranks fresh ground black pepper
Yogurt Sauce
- 1/2 cup plain whole milk Greek yogurt preferably siggi’s 4%
- 1/2 lemon zested and juiced
- 2 tbsp fresh basil chiffonade
- 1 tbsp capers
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Add potatoes and broccoli to a large bowl and drizzle with the olive oil. Toss well to evenly coat. Then add garlic, salt and pepper. Toss again to mix evenly.
- Spread the vegetables out on the sheet pan. Roast for 20 minutes, or until the edges are slightly browned and the potatoes are fork-tender.
- While the vegetables cook, prepare the sauce. In a small bowl, combine Greek yogurt, lemon zest and juice, basil, and capers. Whisk with a fork. Season with salt and pepper to taste.
- To serve, drizzle the cream sauce over the roasted vegetables or offer it on the side as a dip. Garnish with additional basil and lemon if desired.