Garlic Parmesan Broccoli and Potatoes in Foil
The easiest, flavor-packed side dish EVER! Wrap everything in foil, toss in your seasonings and you’re set!
I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy. I don’t think I need to explain love affair #3.
So when you combine all three together, you create the most epic side dish of all. It’s quick, it’s packed with tons of flavor, and it all comes together in an easy peasy foil packet with freshly grated Parmesan, plenty of garlic, and Italian seasoning.
But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable,  it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.
My favorite part about this is the individual foil packets for easy serving – and you get to save on a few dishes too!
Garlic Parmesan Broccoli and Potatoes in Foil
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets*
- 16 ounces baby potatoes, halved
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
- Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
- Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
- Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-25 minutes.*
- Serve immediately, sprinkled with Parmesan and parsley, if desired.
Notes
Did you make this recipe?
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It was very tasty I added bacon bits no extra salt and scallions. I will make this again!!
Cooked for 25 minutes, and baby reds kind were no still not done. Â Took out and had to microwave them because my main dish was done. Â May try 1 more time.
Super easy. I forgot to add the garlic, but is was still very good and tasty and I especially loved that there was no cleanup afterwards! Regarding  some comments about potatoes not cooking through, I had no problem with mine, had bought little  yellow potatoes that come in a net, cut them in half to about a little less than an inch size and it worked out perfectly. Definitely a keeper.
Really easy and really good! I’ll be using this recipe on nights when I have little time to spend in the kitchen. Thanks!
My mom “concocted” a comparative formula when I was a child that I despite everything make practically week after week. Cut a crude potato into a half-inch dice, place on a square of foil, sprinkle with a liberal tbsp of dry onion or mushroom soup blend, top with a mass of spread, close up firmly and heat for a decent half-hour. I regularly include a tsp of water and utilize the toaster stove, and it’s extraordinary for the BBQ also. I think the fluctuating simmering times required for the potatoes to be cooked is an element of the sort/period of potato utilized — child reds may require a lot shorter time than “grown-up” potatoes. I for the most part utilize large old russets since I like the surface, however, they do take much longer than 15 minutes to cook.
I added red onion and sprayed the foil with non-stick oil, I also made some of these pockets with a mix of different kinds of seafood and added some paprika and garlic. I barbeque all the packets AND WE HAD A FEAST!!! Amazing flavur, soooo good!!!.
This was so good. I did one big sheet pan and covered everything with foil, and baked 20 minutes. I cut the potatoes about 3/4″ thick and they cooked well with the other veggies. This is my new standard!
Thank you for your suggestion! Worked out perfectly!
So my advice to anyone making this is throw the potatoes into the oven for 20 mins first with some salt and olive oil on a lined sheet (aluminum)then add the broccoli and cover and cook for another 20 mins, and once you add the Parmesan cheese throw it back into the overn for 4 minutes. Makes it all perfectly soft and crispy. Also deliciousÂ
Really easy and really good! I’ll be using this recipe on nights when I have little time to spend in the kitchen. Thanks!
We made these on the grill and they turned out delicious. I used frozen broccoli though and it was mush by time the potatoes were ready. I will try fresh broccoli next time to see if it works better.
Sounds great will make soon…thanks for posting.
I added red onion and sprayed the foil with non-stick oil, I also made some of these pockets with a mix of different kinds of seafood and added some paprika and garlic. I barbeque all the packets AND WE HAD A FEAST!!! Amazing flavur, soooo good!!!.
My mother “invented” a similar recipe when I was a kid that I still make almost weekly. Cut raw potato into a half-inch dice, place on a square of foil, sprinkle with a generous tbsp of dry onion or mushroom soup mix, top with a blob of butter, close up tightly & bake for a good half hour. I often add a tsp of water & use the toaster oven, & it’s great for the BBQ as well. I think the varying roasting times required for the potatoes to be cooked is a function of the type/age of potato used — baby reds may need a much shorter time than “adult” potatoes. I usually use big old russets because I like the texture, but they do take a lot longer than 15 minutes to cook.
After reading all of the comments, I just had to let you know that I made this and it turned out perfect! Â I cooked it in one large pan as I was serving it at a luncheon for 8 people. Rave reviews and lots of requests for the recipe! Â I used very tiny potatoes, red, yellow and purple and cut them in half. Â It was a big hit!! Â Will definitely stay in my rotation. Â Thanks!
Dosen`t sound so hard to make and looks really healthy. I will try it. Thanks.
I did NOT have the problem everyone else had with the cooking time. I made sure I did what was said and used 1inch potatoes…. I also included baby carrots that I cut into three. I thought it came out perfect.,..
Thank you very much for the recipe…
I just had 1 question…. Would it ruin it if I put the cheese on before cooking?
Thanks So Much Again,
Mel
Not at all! 🙂
Can you make this in a crock pot?
Make sure that the foil is securely folded so they steam in the foil. If the foil isn’t tightly folded, the steam can escape causing the cook time to increase exponentially as it seems to for many. Secondly, I’ve made a recipe like this that is similar but on the grill and small potatoes or fingerling potatoes (cubed) with a yellow onion (julienned), 4 or 6 garlic cloves depending on size and a drizzle of evoo — they always cook perfectly in the foil for about 25/35 mins on the grill. Same recipe substituting potatoes with squash and zucchini takes about 20 mins in foil on the grill.
I found this recipe on a site that offered alternative side dishes to go with burgers (and it said something about Father’s Day, lol). I was tired of having fries so I decided to give this a shot since it seemed easy and I’m not that terrific with cooking.
I substituted garlic cloves with a bit of garlic powder and went the same way with the parsley, using flakes instead. And…as I was on a budget, I just used Kraft shredded Parmesan. I decided to increase the amount of everything used after realizing the amount here wasn’t quite enough, or rather, I wanted it to last beyond a single serving.
I cut my potatoes into small bits since I find that easier to cook with and instead of drizzling the mixture on top, I just rolled the veggies in it to coat everything. My cook time was 40 minutes, which I personally didn’t mind.
After it was done, I put everything back into the initial bowl and added the cheese. Frankly, it’s great without the cheese and if I make this again (since I still have plenty of potatoes and another bunch of broccoli that wasn’t used), I’d probably go without the cheese and maybe add a meat, like sausage. It was my first time cooking with olive oil as well and it tastes really nice 🙂
Thank you so much for this recipe!
Well I’m not sure why so many are not liking this dish. We loved it – – both adults and kids! Bursting with flavor. I used Clubhouse Spicy Spaghetti seasoning instead of Italian seasoning. Divine. I do agree it needs longer cooking
Due to the comments I changed up my cooking quite a lot. I put them on a foiled cookie sheet uncovered as I wanted it to brown. Cooked about 20 minutes and then broiled a few more to speed browning. One other change because I didn’t have baby potatoes so I used hashbrowns! Lol! But it worked great and I would do it again. If I use baby potatoes though, I will dice them very tiny and parboil with the microwave method someone mentioned up above.
Thank you for a super tasty recipe we will definitely use again! Love your blog.
Hi, I don’t normally comment on these sort of things but I’ve made this tonight.
I made it for one, so guessed the quantities, my potatoes were grape size and I halved them, I didn’t have onion powder so I used onion salt. I used 2 garlic cloves in the dressing. Â It no where near covered the broccoli & potato, but I wrapped it up and put in the oven at 200 degrees c. Â After 30 minutes the broccoli was al denote but the potatoes were rock hard. Â I cooked it for another 15 mins, I thought the potatoes were cooked enough! Â Unfortunately the potatoes were really too hard to eat, but the flavour was delicious. Â I’ll try it again tomorrow with par boiled potatoes and see what that’s like.
Hello 🙂 have been reading that using frozen broccoli won’t work and that you suggest fresh broccoli but what if I defrost (or even cook) the broccoli first, will I be able to use them after that?
Made this last night and it turned out great. I wanted to do it in one pan, tossed everything into a 9 x 12 dish, covered tightly with foil, roasted for 30 minutes removed foil and did another 10 minutes to get some browning on everything. I know I changed it up some, but I knew veggies stacked up in one pan would take longer to cook. Will definitely make again.Â
Is there a way to preserve this for other days ?
Recipe was exactly what we were looking for to accompany our Apricot glazed fish. Â After reading all the reviews regarding the cook time issue we decided to cook in convection oven took about 16mins. Â Was delicious!
I completely changed this dish after reading the comments I used a sheet pan covered with foil, I used Brussel sprouts cut in half (I like broccoli steamed only) I bought baby red potatoes and cut them in quarters, I added onion powder, salt, pepper, minced garlic, and a little cayenne because I like heat all to my taste. Â I tossed in bacon fat then put in a single layer on the sheet pan 400 degrees until completely roasted about 30 to 45 minutes then added parm cheese and cooked bacon. Â ServeÂ
I ended up with extra potatoes and broccoli so I tripled the marinade and doubled the cooking time and I found that it worked great! I had to cut the potatoes very very small but they were fully cooked past about thirty minutes. It ended up very tasty! Thank you!
This looks delish! Getting ready to make and have learned to read all comments before I do. Sounds like cook time an issue with potatoes ….Simple solution. Â
Cut up potatoes and put in a microwave safe dish with approx 1/4 C. water and a dash of salt. Cover with Saran Wrap and microwave high for approximately 8-10 mins. Drain and add to broccoli to bake.Â
I’ve done this for quick results on any potatoe recipe to insure cooked potatoes.Â
Instead of putting the potato mixture into individual portions can they just be put into a 9X12 baking dish and, cover with foil.
Reading the other comments about the potatos not being cooked through, I would probably par boil them first.
Also, why is it that the potatoes in the photo look as through the potatoes have been roasted. They look toasted.
Regards,
Burk
There is no possible potatoes will be cooked after 15 minutes- it is simply not possible, even if you cut them into tiny 1/2″ pieces. Broccoli would be done FAR before the potatoes, and fresh cheese would be burned to a crisp in the time it takes to cook potatoes. 1/2 ” potatoes will take at least 30 minutes to soften at 425 degrees, so the broccoli and cheese have to be added later or it will be burned.
Lisa, if halved baby potatoes are used as directed in this tested (and retested) recipe, it will cook through in about 15 minutes or so. But again, cooking time is always an estimation.
I should’ve read more comments before trying this recipe. I followed the directions to the letter. I used baby potatoes as in the size of a quail egg and halved them. My oven runs cool so I turned up the temp to get t. an internal reading of 400 degrees. They still weren’t cooked after 30 minutes, the broccoli was obviously overcooked by this point, and the seasoning was just blech. It makes no sense, I admit, but this recipe flat out DOESN’T WORK. Embarrassing on Father’s Day. Thank god my mom had corn.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
Perhaps you can parboil the potatoes for next time?
Can you give an approximate size the potatoes should be to get the cooking time you used? I’ll need to cut mine down as my store didn’t have teeny red potatoes.Â
Thanks! I’m looking forward to trying this!
The potatoes I used were approximately 1-inch rounds.
Thanks for sharing this recipe. I needed to make something quick for my family and tried this out. They loved it(especially my mom who normally doesn’t like anything I make) and I am making it again tonight.
Unfortunately the potatoes were very hard after 15 minutes. Everything else for my dinner was done but was waiting on this side dish for a while. Tasty once finally done.Â
Mikayla, I recommend using smaller-sized potatoes.
can you fix this recipe  in a slow cooker
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Love it!! I left out the potatos and used cauliflower instead and it was amazing. I never really follow recipes to a T, just sorta use them as a inspiration. With that said, I did double the marinade, and toss the veggies in it prior to baking. A tip to  people saying it lacked in flavor, try Adding a touch of course sea salt at the end. Great for texture, and really brings all the flavors forward. Over all, this dish was great!
Sorry Chungah, didn’t like this recipe at all. I cut baby red potatoes into thirds and after 15 minutes they were still almost raw hard. After 25 additional minutes they were soft, but neither my boyfriend nor I were big on taste. Very bland considering I doubled the sauce. Will not be making this recipe again.
Thank you for your honest feedback. However, potatoes should not take 40 minutes to roast – even standard baby red potatoes take 25-30 min to cook through completely! I am actually worried about your oven temperature – poor calibration can affect cooking time substantially. You can read more about it here.
The overwhelming feedback here is that this is not adequate cooking time. I could understand concern about overn temp or potato size if there were few one off comments, but the theme here seems to be that these vegetables need more time.Â
Just curious if you knew how long this would take on a grill? I love your recipes, I’ve tried a few here and there. Thank you!
Unfortunately, without further recipe testing, I cannot say with certainty what the cooking time will be. As always, please use your best judgment.
I’m not completely understanding how to cook everything, I am making 4 separate sheets and them combining all the ingredients once they are cooked ?
-thanks
4 separate sheets are made for 4 individual servings – that’s the beauty of this recipe!
When I was making this recipe I realized there was not enough marinade. I decided to double the marinade, and add the broccoli and potatoes directly to the marinade bowl, so that they would be well-coated. I cooked this for 15 minutes, and the potatoes were al dente, but I didn’t mind. Will make again!
Can I use frozen broccoli florets?
I recommend using fresh broccoli as the frozen broccoli may drastically alter cooking time.
can i make this in a baking dish and cover with foil.
Yes, absolutely.
Add this tip to the top took forever to find this answer!Â
Just what I was looking for today!
This sounds soooo yummy! I’m making your sriracha chicken wings right now might try this with it!
Could you make these packs and store them in the freezer? I know it will change the cook time but will all the vege maintain its integrity?
can you use frozen broccoli instead of fresh for this recipe?
Cooked this with 1 more zucchini and ¼ of red onion and it was the most amazing dish ever! Thank you SO much for this recipe 🙂
Lots of cooking time for me, too. I used the smallest potatoes I could find (about the size of the circle made by joining my thumb and index finger, or maybe smaller than that) and cut them into halves and quarters. It took me 35 minutes! Next time I will pre-cook the potatoes.
I am making this recipe now and I am at about 25 mins cooking time and the potatoes are still hard as ever. I used the baby red potatoes and cut the smaller ones in half and the bigger ones in quarters. I can’t wait to try them but it looks like it’s going to take much longer than planned.
Try boiling potatoes in skins whole first for 20 minutes then cut up and bake!
Thanks for the recipe! I made this for the 4th and it was a big hit. I was even able to use broccoli from my garden. I’ll be making this again!
Are we supposed to pre-cook the potatoes? I used itty bitty red potatoes cut in half and it took over 45 minutes for them (and the broccoli) to cook. Thanks
There is no need to pre-cook the potatoes if small potatoes are used. I would imagine your potatoes to be huge if it took an entire 45 minutes to cook them!
I agree with the majority of the other posts here.. I am an experienced cook and these potatoes are 30 min into cooking and still not done. And yes, I used the appropriate sized potato. Â Also, the amount of oil/seasoning is off but thankfully I thought about that before putting in the oven. Â I suggest to pre-cook the potatoes and double the oil/seasoning mixture for this recipe. Â I hope it tastes amazing however, because this is being prepared for my weekly work meal prep.
Try cutting them into quarters
I’m having the same issue. I found the teeniest gemstone potato medley and they are still not done 30 mins in. Broccoli is done, but potatoes are still pretty firm. I like the theory of this recipe. I hope it turn out ok. 🙂
oh snap, I’m reading this before breakfast & I want it now! Love broc, see you have lots of zuke recipes too — my kinda cook!
I had squash and zucchini to use up so instead I used those instead of the potatoes and broccoli (which I made before and loved) using the veggies in foil on the grill, about 7 min each side was to die for. With the basic recipe I will be trying a lot of combinations. Again thanks!
Could this be done on an indoor grill or in a slow cooker? I hate to heat up my apartment by turning on the oven in the summer.
Yes, this can certainly be thrown on the grill.
How would I modify this recipe got just broccoli and/or cauliflower?Thanks.
LOVE your recipes. HATE having to print the photo, which uses too much ink and makes the recipe unable to fit on one page. Is there an option of not printing the photo?
Thank you for the recipes!
Unfortunately, I’ve had many requests from readers to have the images printed with the recipe. But if you would like to save on ink, you can easily copy and paste the recipe part only into a text document and print from there.
How do u copy & paste a document? I have asked different people to explain it to me but haven’t had any luck with an answer yet. If u can explain, it would be greatly appreciated if not that’s ok too. Thank you.
Here is a great tutorial for beginners.
Look into a “snippet” tool for the computer.It’s the best thing on there. You can snip (copy and paste into word), reduce the size of the picture and then snip the recipe. If you have children or grandchildren, they will be able to help you. Love snippet!!!!
For years I have highlighted a recipe, right click and copy, then open notepad, right click and paste. Then save in a recipe file with cookbook like categories.
I made this dish tonight. I loved it! I added red onions and soy sauce. DeliciousÂ
Great solution. I do this on your recipes and different articles… Very simple to do,
Cut, paste and print. YAY!
Try the PrintFriendly addon for your browser.
This would be a perfect side dish for the 4th, love the garlic parmesan!
Is this a healthy recipe? Like where is the nutritional info? It looks really good too!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Hi Denice. I see
the nutritional facts of this recipe just under the recipe. I also have to know them as my husband has 3rd. stage kidney failure and if he gets to 4th. stage he will most likely have to undergo dialysis. This is a safe recipe for him as it’s not saturated with salt, and is low in proteins and saturated fats.
This looks like a super flavorful (with garlic parmesan, how could it not be?!) and easy side dish! Given that broccoli and potatoes are the two things I buy that most often go bad before I get around to using them, this will be a great recipe to have up my sleeve!
This recipe turned out great! My boys went back for more so no leftovers. I will definitely make it again! Thanks.