Sautéed broccoli and potatoes, a simple but tasty and healthy Italian side dish. Just 3 ingredients and very little preparation and you'll have a side dish to enjoy with meat, poultry, fish or even on it's own!
This easy skillet broccoli and potato dish is what I enjoy at my mom's house just about every other week. Broccoli e patate is her go to side dish usually served with whichever meat main dish is on the menu that day.
Parboiled broccoli and potato wedges are lightly sautéed in fragrant extra virgin olive oil. That's all there is to it!
It's quick and easy, it's good for you and quite honestly broccoli and potatoes are a perfect combination.
What do I serve sautéed broccoli and potatoes with?
Broccoli and potatoes are usually served as a side dish with meat, poultry or fish recipes such as chicken cutlets; meatloaf; fish or veal.
But I can definitely enjoy a bowl full of broccoli and potatoes as a complete meal!
Ingredient list
- Broccoli: divided into bite sized florets.
- Potatoes: peeled and quartered. I usually use russet potatoes
- Extra-virgin olive oil.
- Salt and pepper, to taste.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Cut your broccoli into florets and rinse well.
- Peel and quarter the potatoes.
- Place the potatoes in a large skillet and add enough water to cover. Bring to a boil, add salt and cook until they are fork tender, about 8 minutes.
- Remove from the boiling water with a slotted spoon and set aside.
- In the same pan, add the broccoli florets and cook until fork tender, about 3 minutes.
- Drain the broccoli and set aside in a bowl.
- Heat olive oil in the same pan. Add potatoes and cook until they just begin to brown. Stir them gently to prevent them from breaking into pieces (although it is ok if they do).
- Add the broccoli florets and sauté until they are coated in the olive oil and heated through. Add salt and pepper, to taste.
- The amount of time you sauté them is up to you. If you want your vegetables to remain intact, cook for a minute or two. If, on the other hand, you prefer your vegetables on the softer side, cook a few minutes longer.
- Serve hot with an extra drizzle of olive oil.
Recipe Notes
-Add a crushed clove of garlic along with the olive oil before sautéing the potatoes and broccoli.
-For a spicy kick, add a pinch of red pepper flakes to the olive oil before adding the vegetables.
-At the end of cooking, top your broccoli and potatoes with grated Parmigiano cheese or if you prefer, shredded cheese such as Fontina or mozzarella. Cover and cook until melted.
Keep leftovers refrigerated for up to 3 days. Reheat in a pan with a little olive oil.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more delicious side dish recipes!
- Italian Green Bean Salad
- Sweet and Sour Squash
- Spring Vegetable Stew with Fava Beans and Peas
- Italian Potato Salad with Roasted Red Peppers and Tomatoes
- Roasted Fennel with Parmesan and Breadcrumbs
- Trapani Style Potatoes Vastase
- Cheesy Swiss Chard and Potato Casserole
- Stuffed Sweet Mini Peppers with Bread Crumbs
- Eggplant Caponata
- Baked Parmesan Zucchini Crisps
Sautéed Broccoli and Potatoes Recipe
Ingredients
- 2 broccoli heads divided into florets
- 3-4 medium potatoes peeled and quartered
- 3-4 tbsp. extra virgin olive oil plus extra as needed to drizzle on top
- salt and pepper to taste
Instructions
- Cut your broccoli into florets and rinse well.
- Peel and quarter the potatoes.
- Place the potatoes in a large skillet and add enough water to cover them. Bring to a boil, add salt and cook until fork tender, about 8 minutes. Remove from the boiling water with a slotted spoon and set aside.
- In the same pan, add the broccoli florets and cook until fork tender, about 3 minutes. Drain the broccoli and set aside in a bowl.
- Heat olive oil in the same pan. Add potatoes and cook until they just begin to brown. Stir them gently to prevent them from breaking into pieces (although it is ok if they do).
- Add the broccoli florets and sauté until they are coated in the olive oil and heated through. Add salt and pepper, to taste.
- The amount of time you sauté them is up to you. If you want your vegetables to remain intact, cook for a minute or two. If, on the other hand, you prefer your vegetables on the softer side, cook a few minutes longer.
- Serve hot with an extra drizzle of olive oil.
Notes
-For a spicy kick, add a pinch of red pepper flakes to the olive oil before adding the vegetables.
-At the end of cooking, top your broccoli and potatoes with grated Parmigiano cheese or if you prefer, shredded cheese such as Fontina or mozzarella. Cover and cook until melted. How long do leftovers keep for? Keep leftovers refrigerated for up to 3 days. Reheat in a pan with a little olive oil.
Nadia Fazio
This was always a staple side dish at my mom's and now at my house too. Such a perfect combination, simple and so flavorful!