Sheet-Pan Smashed Potatoes and Broccoli

27 Ratings
  • 5 15
  • 4 6
  • 3 3
  • 2 3
  • 1 0

Brunch masquerading as dinner? Yes, please! The crispy smashed potatoes are rich and comforting, the broccoli is extra delicious thanks to charred florets from the oven, and on top goes a fried egg, tangy goat cheese, and dill. Dill isn’t your thing? Cilantro or parsley would taste great here, too. If you don’t have a microwave, you can still make this dinner. Just fill a pot with 1 inch of water and fit with a steamer basket. It will take a bit longer than the microwave method, so don’t worry if the time runs a little longer.

By Adam Hickman

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
4 servings
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Ingredients

Directions

  • Preheat broiler to high with rack 8 inches from heat. Place potatoes and 2 tablespoons water in a microwavable bowl; cover with plastic wrap. Microwave on high until tender, 7 to 8 minutes. Transfer potatoes to a work surface; let cool for 5 minutes. Gently flatten potatoes with a small bowl. Transfer to a rimmed baking sheet; drizzle with 2 tablespoons oil, turn to coat, and arrange in an even layer. Broil until light brown, about 6 minutes.

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  • Toss broccoli with 2 tablespoons oil and add to baking sheet in an even layer alongside potatoes. Season broccoli and potatoes with pepper and ¾ teaspoon salt. Return to oven; broil, watching carefully, until broccoli is tender and potatoes are golden brown, 10 to 12 minutes.

  • Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Fry eggs until whites are set and yolks are still runny, 3 minutes. Serve broccoli and potatoes topped with cheese, eggs, dill, and remaining ¼ teaspoon salt.

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