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
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
The easiest, flavor-packed side dish EVER! Wrap everything in foil, toss in your seasonings and you’re set!
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets*
- 16 ounces baby potatoes, halved
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 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 12-14 minutes.*
- Serve immediately, sprinkled with Parmesan and parsley, if desired.
*24 ounces broccoli florets is equal to about 5 cups.
*Cooking time will vary depending on the size and thickness of the potatoes.
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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!
Not a fan of this recipe
This recipe turned out great! My boys went back for more so no leftovers. I will definitely make it again! Thanks.
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 would be a perfect side dish for the 4th, love the garlic parmesan!
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. Delicious
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.
How would I modify this recipe got just broccoli and/or cauliflower?Thanks.
You may have to adjust cooking time as needed.
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.
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!
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!
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. Also, the amount of oil/seasoning is off but thankfully I thought about that before putting in the oven. I suggest to pre-cook the potatoes and double the oil/seasoning mixture for this recipe. 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. 🙂
We just made this as well. Neither the broccoli nor the potatoes were cooked in 14 minutes.
Agreed, I used small potatoes and cut into smaller chunks. Gave up at 25 minutes because we needed to eat but potatoes were still crisper than I’d like. At 15 minutes they weren’t even close
Completely agree. We have made this recipe twice and BOTH times took over 45 minutes to cook! Even with teeny tiny red potatoes cut into very small pieces. It’s ridiculous. I was so hoping to love this recipe but it just doesn’t work for our family to wait over 45 minutes for this side dish.
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!
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!
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.
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 🙂
These potatoes took way longer than 14 minutes to cook. It took 30+ to bake and they still weren’t quite done. The amount of seasoning didn’t seem appropriate either. I was barely able to divide the mixture among the four “packets” and afterwards, they more or less tasted rather plain.
Kairia, 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.
That being said, I worry that you used more potatoes than indicated in the recipe, and that they were also not the appropriate size. It is very important to use baby potatoes to ensure a short cooking time, and the notes do indicate that cooking time will vary depending on the size and thickness of the potatoes.
Agree with all the comments about cook time. We’re st 20 minutes with exactly the ingredients in the recipe, and neither the potatoes nor the broccoli are cooked.
can you use frozen broccoli instead of fresh for this recipe?
I recommend using fresh broccoli as the frozen broccoli may drastically alter cooking time.
Agreeing with everyone else! I actually questioned the timing before I put them in so I put it in for 20 min and potatoes were absolutely far from done! There is no way the time on this recipe is correct! And yes I used baby reds and actually cut them in quarters! Very disappointed because it smelled delicious!
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?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This sounds soooo yummy! I’m making your sriracha chicken wings right now might try this with it!
Just what I was looking for today!
can i make this in a baking dish and cover with foil.
Add this tip to the top took forever to find this answer!
I am at 25 min. in the oven and my potatoes are still hard. All the baby red potatoes I used were smaller than or about the same size as an egg and I halved them. I did question the cooking time when I saw it, as I know potatoes, even small ones, take awhile to cook.
Kim, potatoes the size of half an egg seems a bit large. It may be best to dice them even smaller.
Can I use frozen broccoli florets?
I recommend using fresh broccoli as the frozen broccoli may drastically alter cooking time.
I thought the time for cooking the potatoes was too short. I baked the potatoes for 15 minutes and they were still hard. The potatoes I used were also small and I cut them even smaller since I know potatoes take long to cook. They’ve been baking for 40 minutes now and are barley softening up.
40 minutes is a long time! I recommend investing in an in-oven thermometer as your oven temperature may not be accurate. You can read more about it here. Hope that helps!
Nope. We have a brand new oven. Same experience.
Cooking time sounded suspicious and after 15 mins of cooking they are not even slightly soft…I did use halfed baby potatos.
Cooking time will vary depending on the size and thickness of the potatoes. As always, cooking time should be used as an estimation.
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 would agree with others that you need at the very least, 30 minutes for the potatoes to become soft. I cut my potatoes quite small. For those who are asking– I used frozen broccoli and it came out surprisingly good! Not soggy. Served this with the honey glazed salmon recipe and it was delicious!
I agree with the other posters . The cooking time for this recipe is WAY off. I cut my potatoes into 1″x1/2″X1/2″ pieces. The potatoes and broccoli were still raw after 15 minutes. It took 45 minutes for the potatoes to become tender enough to eat. I used an oven thermometer and my oven temperature was accurate.
I agree with everyone else: The amount of marinade wasn’t close to being sufficient to cover all four packets. If I make this again, I will make four times the marinade. Secondly, after 15 minutes my vegetables and potatoes were still raw. Like everyone else said, I used the smallest baby potatoes I could find and I cut them in quarters. I even cut the broccoli florets smaller than how they came in the ready to steam package because I like my food in small pieces. Finally, what a wasteof aluminum foil! There has got to be a better way to cook this – like in a casserole dish? I’m not a big fan of waste. Anyway, still waiting for the meal to finish cooking. If it tastes fabulous, I may update this review, but right now my husband is starving and cranky because he’s been waiting for dinner for almost an hour.
Update: After 45 minutes, the potatoes were cooked, but everything stuck to the foil! Instructions should include spraying the foil with oil before placing the vegetables in it! After combining the cooked contents of the four packets in a large bowl and adding the parsley and cheese, I found the finished product completely bland. I may as well have steamed some broccoli and baked some potatoes and put a dash of salt on them. What was the point of this whole recipe? IF I do something like this again, I will quadruple (not double, quadruple) the marinade, spray a baking dish with olive oil and bake it with one piece of aluminum foil covering it for 45 minutes, maybe removing the foil for the last 10 minutes to get some crispiness, which this original recipe lacked. I also think the marinade needed some lemon.
Alexandra, I’m sorry that this recipe did not turn out the way you had imagined. However, cutting the broccoli even smaller will result them to be overcooked. Also, it seems like your potatoes are too large to begin with if they are not cooking through within the estimated timeframe listed in the recipe. Please note that an entire baked potato cooks through in 45 minutes!
Also, if you are not a fan of aluminum foil, then yes, this recipe may not be for you.
You can try this recipe instead – there’s no foil involved at all. 🙂
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!
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 ?
4 separate sheets are made for 4 individual servings – that’s the beauty of this recipe!
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.
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.
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!
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!
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.
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.
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.
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?
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 am beyond confused at how you wrote this recipe. We have a new, high end gas range. We used baby red potatoes (a touch smaller than quail eggs) and then halved them to reduce size. 15 minutes at 400 degrees did not touch the potatoes.
Did you actually try cooking this before writing? With all of your feedback on oven calibration, I fear your oven may need calibrated.
Brad, yes, all recipes are tested here. But again, as mentioned previously, cooking time is simply an estimation and can vary quite a bit depending on the size of the potatoes. But thank you for your oven calibration concerns. 🙂
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.
Yes, you can use a baking dish as well.
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!
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
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!
Sorry —but EVERYONE is telling the truth about the potatoes not cooking thoroughly. My potatoes were VERY VERY tiny and did not cook all the way and broccoli was overlooked — this was ruined. I also wish I’d read reviews too before doing this. Also you should refrain from commenting so much with the SAME response — it sounds rather defensive and furthermore if majority is saying this — then girl –something is not right. I will tailor my own and toss it in a baking dish and use balsamic with veggies since that has more flavor — everyone knows potatoes take longer — nice effort though.
Is there a way to preserve this for other days ?
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
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.
The only positive thing about this recipe is that I didn’t have to clean up a roasting plan, just threw the foil in the trash! Otherwise, the broccoli was mushy and way over cooked before the potatoes (which were cut into fourths and/or sixths) were even close to being done. I won’t bother making this again. I’ll rely on my roasting pan as I’ve done 1000 times before!
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. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
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?
Unfortunately, I think the broccoli will be overcooked in this manner. But as always, please use your best judgment.
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.
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.
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!
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?