Crispy Cheesy Broccoli Potatoes – Easy 30-Minute Side

This dish started as a way to use up leftover potatoes and a head of broccoli that was about to turn. The result was so good that it became a regular request. The contrast between the crispy, salty potato crust and the creamy, cheesy broccoli topping is what makes it irresistible.

The key is to parboil the potatoes first, then roast them at high heat to get that crackling exterior. The broccoli is quickly blanched to keep its bright color and slight crunch, then tossed in a simple cheese sauce that clings to every floret.

It's a one-pan wonder that works as a side for grilled meats or as a vegetarian main with a salad. The recipe is forgiving – you can swap the cheese, add herbs, or even throw in some cooked bacon for extra indulgence.

About the Ingredients

2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

Yukon Golds have a buttery flavor and hold their shape well. Substitute with red potatoes or Russets – just adjust cooking time slightly.

3 tbsp (45ml) olive oil, divided

Use a good-quality extra virgin olive oil for flavor. You can also use avocado oil for a higher smoke point.

1 tsp garlic powder

Adds savory depth. Substitute with 2 minced fresh garlic cloves, but add them in the last 5 minutes of roasting to avoid burning.

1 tsp smoked paprika

Gives a subtle smoky note. Regular paprika works, or add a pinch of cayenne for heat.

1 tsp salt

Use kosher salt for better distribution. Adjust to taste – you can also use sea salt.

1/2 tsp black pepper

Freshly ground is best. You can also use white pepper for a milder flavor.

1 lb (450g) broccoli florets (about 1 medium head)

Cut into bite-size pieces. Frozen broccoli works if thawed and patted dry – roast a few minutes longer.

1 cup (240ml) milk (whole or 2%)

Whole milk gives a richer sauce. You can use unsweetened almond milk, but the sauce will be thinner.

2 tbsp (30g) butter

Unsalted butter is better to control salt. Substitute with vegan butter or margarine for dairy-free.

2 tbsp (16g) all-purpose flour

Use gluten-free flour blend for a gluten-free version – works just as well.

1 cup (100g) shredded sharp cheddar cheese

Sharp cheddar adds a tangy kick. Try Gruyère, Gouda, or a mix for different flavors.

1/4 cup (25g) grated Parmesan cheese

Adds a nutty, salty note. Pecorino Romano is a good substitute.

Tips & Tricks

• Don't overcrowd the baking sheet – give the potatoes space to crisp up. Use two pans if needed.
• Parboil the potatoes for 5 minutes before roasting to ensure a fluffy interior and crispy exterior.
• Blanch the broccoli briefly in boiling salted water for 2 minutes, then shock in ice water to keep the color bright.
• Make the cheese sauce ahead and keep it warm – it will thicken as it sits, so whisk in a splash of milk if needed.

Step-by-Step Instructions

1. Parboil the Potatoes

Place potato chunks in a large pot and cover with cold salted water. Bring to a boil and cook for 5 minutes. Drain and let steam dry for a few minutes – this removes excess moisture for better crisping.

2. Preheat and Season

Preheat your oven to 425°F (220°C). In a large bowl, toss the parboiled potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

3. Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the outside and tender inside (a fork should slide in easily).

4. Blanch the Broccoli

While the potatoes roast, bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

5. Make the Cheese Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk, stirring constantly, until the sauce thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat and stir in the cheddar and Parmesan until melted and smooth.

6. Combine and Serve

In a large bowl, gently toss the roasted potatoes and blanched broccoli with the cheese sauce. Serve immediately, garnished with extra herbs if desired.

Delicious Variations

Add protein

Stir in cooked, crumbled bacon or diced ham with the sauce for a heartier meal.

Spice it up

Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce for heat.

Herb infusion

Toss the potatoes with fresh rosemary or thyme before roasting for an aromatic twist.

How to Store Crunchy Kartoffeln mit Käse Brokkoli

Frequently Asked Questions

If you try this recipe, let me know how it turns out in the comments below. I'd love to hear your variations and how your family enjoyed it!

Crunchy Kartoffeln mit Käse Brokkoli

Golden, crunchy potatoes topped with melted cheese and tender broccoli – a comforting, easy side dish the whole family will love.

★★★★½ 4.8 (187 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 3 tbsp (45ml) olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb (450g) broccoli florets (about 1 medium head)
• 1 cup (240ml) milk (whole or 2%)
• 2 tbsp (30g) butter
• 2 tbsp (16g) all-purpose flour
• 1 cup (100g) shredded sharp cheddar cheese
• 1/4 cup (25g) grated Parmesan cheese

📋 Instructions

1. 1Parboil the Potatoes — Place potato chunks in a large pot and cover with cold salted water. Bring to a boil and cook for 5 minutes. Drain and let steam dry for a few minutes – this removes excess moisture for better crisping.
2. 2Preheat and Season — Preheat your oven to 425°F (220°C). In a large bowl, toss the parboiled potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.
3. 3Roast the Potatoes — Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the outside and tender inside (a fork should slide in easily).
4. 4Blanch the Broccoli — While the potatoes roast, bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
5. 5Make the Cheese Sauce — In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk, stirring constantly, until the sauce thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat and stir in the cheddar and Parmesan until melted and smooth.
6. 6Combine and Serve — In a large bowl, gently toss the roasted potatoes and blanched broccoli with the cheese sauce. Serve immediately, garnished with extra herbs if desired.

👨‍🍳 Chef's Note: This dish is best served immediately, but if you have leftovers, the flavors meld even more the next day – just reheat gently.

Servings: 6

Cuisine: German-inspired

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.