Mains
Lemony Roast Potatoes and Broccoli
An easy one-tray meal with crisp edges and a bright lemon finish.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Heat the oven to 210°C (410°F) and cut the potatoes into small wedges.
- Toss the potatoes with two tablespoons of oil and the paprika. Roast for 20 minutes.
- Add the broccoli, remaining oil and garlic. Roast for another 12–15 minutes, until tender and browned around the edges.
- Squeeze over the lemon juice and serve.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.