Ingredients

The following ingredients have 4 Servings
  • 1 lb Yukon Gold potatoes, scrubbed
  • 1/2 tsp baking soda
  • 4 tbsp olive oil, divided
  • 1 tbsp cornstarch
  • 4 cloves garlic, minced
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper, divided
  • 1 lb broccoli, cut into florets
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh Italian parsley, chopped

Instruction

  • Dice the potatoes into 3/4" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
  • Preheat oven to 425°F and line baking sheet with parchment paper.
  • Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with 1/2 of the olive oil. Sprinkle cornstarch, 1/2 of the garlic, 1/2 of the salt and 1/2 of the black pepper and toss to combine.
  • Spread potatoes evenly on baking sheet. Bake for 25 minutes, stirring halfway through.
  • While potatoes are baking, toss the broccoli with the remaining olive oil, garlic, salt and pepper in a medium bowl.
  • Add the broccoli to one side of the baking sheet and bake for another 20 minutes or until you reach desired crispness of the potatoes and broccoli. Top with some Parmesan cheese and Italian parsley. Serve immediately.