Description
This comforting dish features crispy potatoes, tender broccoli, melted cheese, and savory toppings like bacon and sour cream. Perfect as a side dish or a main course!
Ingredients
Units
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For the Base:
- 4 medium potatoes (washed and diced)
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Toppings:
- 1 cup shredded cheddar cheese
- 4 slices of bacon (cooked and crumbled)
- 1/4 cup sour cream
- 2 green onions (sliced)
- 1 tbsp parsley (chopped, for garnish)
Instructions
Prepare the Potatoes:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Season the Potatoes:
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated.
- Roast the Potatoes:
- Spread the potatoes in an even layer on a large, greased or parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
Add the Broccoli:
- Prepare the Broccoli:
- While the potatoes roast, steam or blanch the broccoli for 2-3 minutes until slightly tender but still vibrant green.
- Combine and Roast:
- Add the broccoli to the pan with the roasted potatoes. Toss lightly and return to the oven for an additional 10 minutes.
Add the Toppings:
- Add Cheese and Bacon:
- Sprinkle the shredded cheddar cheese evenly over the potatoes and broccoli. Top with the crumbled bacon. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly.
- Garnish:
- Remove the pan from the oven and drizzle with sour cream. Sprinkle with green onions and parsley.
Serve:
- Enjoy Hot:
- Serve immediately as a side dish or a main course with your favorite protein.
Notes
- For a vegetarian version, skip the bacon and add toasted nuts or seeds for crunch.
- Use sweet potatoes instead of regular potatoes for a twist.
- This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.