Ingredients
Scale
- 1 pound potatoes, peeled and diced
- 2 cups fresh broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice
- Optional: 2 tablespoons grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Boil the diced potatoes in salted water for 10-12 minutes until fork-tender. Drain and set aside.
- Steam or blanch the broccoli florets in the same pot for about 3-4 minutes until bright green and tender-crisp. Drain.
- In a skillet, heat olive oil over medium heat, then sauté minced garlic for about 30 seconds until fragrant.
- Add cooked potatoes and broccoli to the skillet, season with salt and pepper, drizzle with lemon juice, and toss gently for about 3-4 minutes until heated through.
- Serve warm, garnished with grated Parmesan cheese and fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg