Easy Broccoli Potato Recipe – Garlic Herb Sauté

Last Updated on 4 months by Neha Deshmukh

Easy Broccoli Potato Recipe – Garlic Herb Sauté

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful, broccoli and potato sauté with you. It’s one of those dishes I make when I want something comforting and healthy, and honestly, it comes together so quickly it’s become a weeknight staple. I first made this when I was trying to sneak more veggies into my diet, and it totally worked! The garlic and herbs make everything taste amazing. Let’s get cooking!

Why You’ll Love This Recipe

This broccoli potato sauté is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s healthy, packed with vitamins and goodness from the broccoli and potatoes. And most importantly, it’s delicious. The combination of tender potatoes, slightly crisp broccoli, and fragrant garlic-herb seasoning is just perfect. Plus, it’s incredibly versatile – you can easily adapt it to your liking (more on that later!).

Ingredients

Here’s what you’ll need to make this delightful sauté:

• 3.5 to 4 cups broccoli florets
• 2 tablespoons olive oil
• 2 teaspoons garlic, finely chopped
• 1 ½ to 2 cups chopped potatoes
• ½ to 1 teaspoon crushed black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt as required

Ingredient Notes

Let’s talk ingredients for a sec! A good quality olive oil really makes a difference here – it adds so much flavor. I usually go for extra virgin.

The blend of dried herbs is key to that lovely aroma. Feel free to adjust the amounts to your preference, though! I love a generous pinch of oregano.

As for potatoes, I find that Yukon Gold or red potatoes work best because they hold their shape well during sautéing. But honestly, any potato you have on hand will do in a pinch! Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop your broccoli into florets and give them a good rinse. Peel and cube your potatoes – about ¾ inch pieces are perfect. Finely chop the garlic.
2. Now, if you want a really vibrant green color, you can blanch the broccoli in hot water for about 2 minutes, then immediately transfer it to an ice bath. This isn’t essential, but it does help!
3. Heat the olive oil in a large pan over medium heat. Add the chopped garlic and sauté for about 30 seconds, until it smells fragrant. Be careful not to burn it!
4. Add the potato cubes to the pan and sauté for about 5-7 minutes, stirring regularly, until they’re starting to get tender. They shouldn’t be fully cooked through yet.
5. Now, toss in the broccoli florets, dried herbs, salt, and pepper. If the pan looks a little dry, deglaze it with 2-3 tablespoons of water – this helps everything cook evenly.
6. Cover the pan and cook on low heat for 6-8 minutes, or until the broccoli is tender-crisp. You want it to be cooked through, but still have a little bite.
7. Finally, uncover the pan and sauté briefly for a minute or two to evaporate any excess moisture. This helps everything get nice and slightly browned. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook in two batches to ensure the potatoes and broccoli sauté properly.
• Taste as you go! Adjust the salt and pepper to your liking.
• For a little extra flavor, add a squeeze of lemon juice at the end.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your olive oil if you’re super strict.
• Gluten-Free Adaptation: Also naturally gluten-free!
• Spice Level Adjustment (Adding Chili Flakes): My friend loves a little heat, so I often add a pinch of red chili flakes along with the other herbs. About ¼ to ½ teaspoon is usually perfect.
• Quick Weeknight Version (Using Pre-Cut Vegetables): Short on time? Use pre-cut broccoli florets and pre-diced potatoes. It’ll save you a good 10 minutes!

Serving Suggestions

This broccoli potato sauté is fantastic on its own as a light meal. But it also pairs beautifully with:

• Grilled chicken or fish
• A simple salad
• A dollop of yogurt or sour cream (if you’re not vegan)
• Some warm, crusty bread for soaking up all those delicious juices!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be tasty!

FAQs

Is blanching the broccoli necessary?

Nope! It’s optional. Blanching just helps preserve the bright green color and ensures the broccoli cooks evenly.

Can I use other oils besides olive oil?

You can! Vegetable oil or coconut oil would also work, but olive oil really adds the best flavor.

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are my go-to, but any potato will do. Just adjust the cooking time accordingly.

Can I add other vegetables to this sauté?

Absolutely! Bell peppers, onions, mushrooms, or carrots would all be delicious additions.

How can I make this dish more flavorful?

Don’t be shy with the herbs! You can also add a splash of soy sauce or a sprinkle of nutritional yeast for extra umami.