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Cooking + Entertaining

Broccoli and potatoes: the recipe for a simple and healthy side dish

Broccoli and potatoes: the recipe for a simple and healthy side dish



Extra virgin olive oil

Broccoli and potatoes it’s a outline tasty and nutritious, a richer twist on the classic pan-fried broccoli. Ideal for autumn and winter days, it can be served as an accompaniment to any second course of meat or fish. If it is enriched with tufts of ricotta, slices of hard-boiled eggs or fillets of tuna in oil, it turns into a single dish rich but at the same time light, excellent for an office lunch or a quick dinner suitable for the whole family.

In our recipe, easy and quickly, the potatoes are cut into pieces, sautéed in a pan with a base of extra virgin olive oil and garlic, then mixed with the white wine; the broccoli florets are obtained, these are also added to the pan and continued cooking over low heat and with the lid on until very tender. Delicious and appetizing, you can taste them both warm both at ambient temperature.

If you prefer, you can also cook them in the oven: just cut the potatoes and the broccoli florets, season them with oil and salt, then place them on a baking sheet and bake them in the oven at 180°C for about half an hour . You can also steam them and flavor the vegetables with spicessuch as paprika, mild curry or chilli, some anchovy fillets in oil and some Taggiasca olives.

Find out how to prepare broccoli and potatoes by following the step-by-step procedure and tips. If you like this combination, don’t miss the broccoli and potato flan, the potato and broccoli cream pasta and the broccoli and potato meatballs.

How to prepare broccoli and potatoes

Wash the potatoes, peel them and cut them into cubes 1.

Brown the garlic in a pan with a drizzle of extra virgin olive oil 2.

Add the potatoes 3 and cook over high heat for a few seconds, stirring often.

Moisten with white wine 4lower the heat and let evaporate.

Meanwhile, make the broccoli florets 5.

Cut them in half or in 4 6.

Mix the broccoli in the pan with the potatoes 7.

Season with salt 8.

Cover with lid 9 and continue cooking over low heat.

Cook broccoli and potatoes until tender ten; if necessary, add a little water.

Broccoli and potatoes are ready to serve hot or at room temperature 11.


You can store broccoli and potatoes in the refrigerator for 2 days in an airtight container. Freezing is not recommended.

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