Crispy Roasted Potatoes with Broccoli and Lemon Garlic Dressing

Q: Can I use frozen broccoli?
A: Frozen broccoli works fine for this recipe, though fresh broccoli will yield the best texture and flavor. If using frozen, make sure to thaw and drain it before adding it to the dish.

Q: How can I add more flavor to the dressing?
A: You can experiment with adding mustard, honey, or even a bit of tahini to the dressing for extra flavor. A dash of chili flakes can add heat, and fresh herbs like basil or thyme can enhance the freshness.

Q: Is it possible to make this dish vegan?
A: Yes! You can easily make this dish vegan by omitting the eggs and using olive oil instead of any butter. The dish is naturally vegan and full of plant-based goodness.

Tips for Perfect Crispy Roasted Potatoes
Cut potatoes evenly: Make sure your potato pieces are roughly the same size so they cook at the same rate.
Use parchment paper: This will help the potatoes crisp up and prevent sticking.
Don’t overcrowd the baking sheet: Give the potatoes plenty of space to roast so they get crispy.
Toss halfway through: Flip the potatoes midway through cooking for even crispiness.
Serve immediately: The potatoes are at their crispiest right after roasting, so serve them right away for the best texture.
Storage Tips
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes back in the oven at 400°F (200°C) for 10–15 minutes to restore their crispiness.

Freezing: You can freeze leftover roasted potatoes and broccoli for up to 1 month. To reheat, bake from frozen at 400°F (200°C) until hot and crispy.