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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My family does not care for parmesan. What other cheese can I substitute?
I cut the potatoes into quarters and increased oven temp to 425 then baked for 30 minutes. Everything was cooked evenly.
First time making this recipe and I am about to put the veggies in the oven. I made some changes by adding cauliflower. Hope it works!
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. Took out and had to microwave them because my main dish was done. 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.
It’s good but it took about 45 minutes to cook. I also bumped the temp up to 425 for the last 15 min.
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 delicious
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! 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! I used very tiny potatoes, red, yellow and purple and cut them in half. It was a big hit!! Will definitely stay in my rotation. 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.