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Lemon Potatoes and Broccoli

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Lemon Potatoes and Broccoli

The perfect lemon potatoes and broccoli recipe with a picture and simple step-by-step instructions.

  • 800 g Potatoes
  • 2 small Broccoli
  • 300 g Small tomatoes
  • 1,5 Lemons, just the juice
  • 2 small cups Vegetable broth
  • 4 Cloves of garlic (at least)
  • 1 small cup Olive oil
  • Fresh herbs (thyme, oregano)
  1. Cut the potatoes into wedges and place in a baking dish. Top with herbs. (I didn’t chop it, just put it with the stem on top.) Divide the broccoli into florets, halve the tomatoes and place in another baking dish.
  2. Mix the stock, oil, lemon juice and pepper. Cut the garlic into fine slices and mix with the potatoes.
  3. Pour half of the stock mixture over the potatoes, the other half over the broccoli.
  4. First bake the potatoes in the oven for 1 hour at 200 ° C, turning occasionally (1-2 times). Then put the broccoli in the oven for another 1/4 hour.
Dinner
European
lemon potatoes and broccoli

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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