Parmesan Broccoli Potatoes

Anita proclaimed that the broccoli in these Parmesan broccoli potatoes was the best she’s ever had. I guess I could’ve left out the potatoes but they were my favorite! It’s a win-win dish for us! I made them on the grill, cooking them over indirect heat, but you can cook them in the oven just as easily. They really are fantastic!
Parmesan Broccoli Potatoes
After about 10 minutes I checked on the Parmesan broccoli potatoes and gave them a little stir. If they’re looking a little dry don’t be afraid to add a bit (1/4 cup!) of water and stir. Depending on how big your potatoes and broccoli florets are you might need a bit longer than the 15 minute cooking time.

Also try my grill-roasted herb potatoes.

Parmesan Broccoli Potatoes

Course Side
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 1 pound baby potatoes halved
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon onion powder
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 24 ounces broccoli florets
  • 1/4 cup water
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley for garnish


  • If cooking in the oven, preheat to 400 F. If cooking a grill fire up your grill for indirect cooking.
  • Place potatoes in a large bowl.
  • Add the garlic, Italian seasoning, onion powder, salt and pepper.
  • Drizzle with oil and toss gently to coat.
  • Fold in the broccoli.
  • Transfer to a baking dish (oven) or disposable aluminum pan (grill). Add the water and cover with foil.
  • Bake or grill about 15 minutes or until the potatoes are tender.
  • Serve topped with Parmesan and garnished with parsley.

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