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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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. It no where near covered the broccoli & potato, but I wrapped it up and put in the oven at 200 degrees c. After 30 minutes the broccoli was al denote but the potatoes were rock hard. I cooked it for another 15 mins, I thought the potatoes were cooked enough! Unfortunately the potatoes were really too hard to eat, but the flavour was delicious. 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.
Is there a way to preserve this for other days ?
Recipe was exactly what we were looking for to accompany our Apricot glazed fish. After reading all the reviews regarding the cook time issue we decided to cook in convection oven took about 16mins. 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. 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. Serve
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.
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.
I’ve done this for quick results on any potatoe recipe to insure cooked potatoes.
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.
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.
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.
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.