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Have you ever heard the expression ‘the way to a man’s heart is through his stomach’?  Well, that might be true for some men, but it might not be the case with John.e, depending, of course, on what you’re serving.  If broccoli is on that plate though, you just might win him over.  I’ve never known anyone who loves broccoli so much as he does!

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I’m a potato guy.  Seriously, I can eat potatoes every single day.  (In a perfect world, I would allow myself to do just that, but it’s not a perfect world after all.)  This dish satisfies both of our comfort food cravings and is the perfect side dish.  It’s super easy to prepare, usually has leftovers, and can be paired with his soy/tofu/tempeh-based meat alternative, and with my meat of choice.

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I was going to save this tidbit of information for a later dish, but I’ll go ahead and share it with you now.  If you follow my recipe the way I’ve written it, and once done, move the potatoes and broccoli evenly about the skillet so that there’s an even, uniform layer, you’ve half prepared a lovely crustless quiche.  Whisk up 8 eggs, add some salt and pepper, and a 1/4 cup of milk; pour it over the broccoli and potatoes and bake for 25 minutes on 350.  Voila!  A broccoli and potato quiche for dinner!  (Great idea for leftovers in individual mini quiche pans!)

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5.0 from 3 reviews
Garlic Parmesan Broccoli and Potatoes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 large head broccoli, cut into florets
  • 1.5 pounds yellow flesh mini potatoes, halved
  • ¼ cup parmesan cheese, plus more for garnish
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon onion powder
  • ½ teaspoon dried chili flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Parsley for garnish
Instructions
  1. In large skillet over medium heat, bring the olive oil up to temperature. Place the potatoes cut side down and fry until deep golden brown. Do not overcrowd the pan. It's okay to fry in batches, depending on the size of your skillet.
  2. Once all the potatoes are fried, turn off the burner and use the residual heat and oil to lightly scorch the broccoli. Again, do this in batches.
  3. Next, add the garlic to the pan and cook for one minute. Continuously move the garlic around the pan so it doesn't burn. Add in the onion powder, chili flakes, salt, and pepper. Continue to move the ingredients around the pan.
  4. Toss the potatoes and broccoli back into the pan. Toss to combine with the seasonings.
  5. Turn off the heat and add the parmesan cheese. Once again, toss to coat.
  6. Serve immediately. Garnish with more parmesan cheese and fresh chopped parsley.
 

Garlic Parmesan Broccoli and Potatoes

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This Post Has 10 Comments

  1. I am also a potato person. My mom would always scold me when we would go out to eat when I was a kid. All of my sides would have something to do with potatoes. Potatoes are life! And cheese. Can’t forget cheese.

  2. I’m a cauliflower kinda chap, I don’t care how it comes so long as it is there I am a happy camper, this sounds fabulous and I reckon cauliflower would work just as well as broccoli…

  3. This dish looks beautiful, but all I see when I look at the pictures is a thick cheesy broth haha. So much for making potatoes healthier. 😉 What a great dish to incorporate something you and John.e enjoy!

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