Pan-Fried Broccoli and Potatoes: a rustic and flavorful side dish, perfect to accompany meat or fish mains, or as a standalone vegetarian, vegan dish.
The pan-fried broccoli and potatoes side dish is simple and flavorful. Its preparation is quick and requires few ingredients, making it ideal for a weekday dinner or a Sunday lunch. The combination of broccoli and potatoes, enriched with flavors like onion and chili pepper, creates a side dish full of flavors and aromas that will win over all palates.
The slightly bitter taste of broccoli pairs perfectly with the sweetness of potatoes, creating a unique balance of flavors. Pan frying enhances the flavors of the ingredients while keeping them crunchy and tasty.
When I’m in a hurry, I first boil the vegetables in boiling water for about ten minutes after cutting them into pieces, then sauté them in a pan with onion (or garlic) and sometimes chili pepper.
Boiling the vegetables before pan frying is also an excellent way to ensure they are tender and evenly cooked. This method is particularly useful if you are short on time, as it reduces pan cooking time.
Pan-fried broccoli and potatoes are a versatile and delicious side dish, perfect for accompanying a variety of dishes for both lunch and dinner.
Once finished, you can pop the dish in the oven for 10 minutes at 392°F to make it crispier, but I like it simply sautéed in the pan.
Pan-fried broccoli and potatoes are a great choice for a healthy, tasty, and easy-to-prepare side dish.
But now let’s see how to make the recipe for Pan-Fried Broccoli and Potatoes. Prepare the ingredients and let’s get started!!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other broccoli recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs broccoli
- 3 potatoes (medium-small)
- extra virgin olive oil
- 1 chili pepper (optional)
- salt
- pepper
- 1/2 onion
Tools
- 1 Pot
- 1 Pan
- 1 Skimmer
Steps
First, wash the broccoli, detach the florets, not too small, and discard the woody part. Then peel the potatoes, wash them and cut them into pieces. Put a pot with plenty of water on the stove and bring it to a boil.
As soon as the water boils, lightly salt and drop in the potatoes and let them cook for about 5-7 minutes (depends on the size of the pieces) until they are slightly softened, then add the broccoli and boil them for 5 minutes. They should be cooked but still firm. Alternatively, cook them in steam. Drain the vegetables and set them aside.
In a large pan, pour the extra virgin olive oil and sauté the onion (or garlic) and the chili pepper (if you like). Add the boiled potatoes and broccoli and sauté them over high heat for a few minutes until they are golden and crispy. Salt and pepper to taste, and mix well.
Here are the pan-fried broccoli and potatoes ready. Enjoy your meal!
See you in the next recipe
Storage
You can store pan-fried broccoli and potatoes for up to 2-3 days in an airtight container. It’s important to let it cool completely before placing it in the fridge to avoid condensation.
Reheating: To reheat, you can use the microwave or the pan, adding a drizzle of oil if needed.
Freezing: If you wish to store it longer, you can also freeze it. In this case, it is advisable to divide it into portions and use freezer-safe containers.
Tips and Suggestions
– For a more intense flavor, you can add black olives or capers during cooking.
– If you’re looking for a more complete dish, you can add crumbled sausage.
– To keep the bright green color of the broccoli, cook them briefly in salted boiling water before sautéing. Alternatively, you can also steam them to preserve their nutritional properties.
– If you like, add fresh or dried chili pepper: it gives a spicy touch to the side dish.
– For even cooking, cut broccoli and potatoes into similar-sized pieces.
Variations
– With bacon: crispy and flavorful, bacon adds a smoky note to the dish.
– With cheese: provolone, scamorza, or grated pecorino pairs perfectly with broccoli and potatoes, making the dish stringy and delicious.
– Au gratin: after cooking them in the pan, you can transfer them to a baking dish, sprinkle them with breadcrumbs and grated cheese, and gratin them in the oven for a few minutes.
– With béchamel: a fancy idea for a richer and creamier side dish.
– Light version: for a lighter version, you can steam broccoli and potatoes and dress them with a drizzle of extra virgin olive oil, lemon juice, and aromatic herbs.
– Exotic version: for a touch of originality, you can add spices like curry or turmeric, or ingredients like ginger or coconut milk.
– Exotic version: for a touch of originality, you can add spices like curry or turmeric, or ingredients like ginger or coconut milk.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page to read all the other recipes
FAQ (Questions and Answers)
What type of potato to choose?
Use yellow potatoes for a firmer texture or white potatoes for a creamier result. New potatoes are perfect for this type of cooking, as they maintain their shape and have a delicate flavor.
