One of my favorite soups is broccoli cheddar cheese soup. I go crazy for it. I was recently wanting to come up with new and exciting side dishes because I’ve been tired of the same recipes I make over and over again. I thought the best thing to do was to take one of my favorite dishes and turn it into something new. That’s where broccoli cheddar oven fries come into the picture.
We start by cutting the potatoes into long wedges and cutting the broccoli into thin pieces. Place both of them on two separate baking pans. Drizzle each pan with olive oil and season with salt and pepper. Toss to combine and roast until the potatoes are golden brown and crispy, and the broccoli is soft and tender.
Once both are cooked through, place the broccoli on top of the roasted potatoes and sprinkle with lots of shredded cheddar cheese! Bake in the oven for a few minutes to melt the cheese, and get it bubbly.
Serve the potatoes hot, right out of the oven. It’s the perfect side dish to any meal. I like to eat it by itself as a light lunch because it happens to be rather filling. The best part is that the potatoes aren’t fried, so you don’t have to feel guilty. Sure it has a little cheese, but a little cheese never hurt anyone. Enjoy!
- 4 large russet potatoes
- 1 pound broccoli crowns
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- Preheat oven to 425°F.
- Rinse and cut the potatoes into large (fry-like) wedges. Place them on a baking sheet, in a single layer. Drizzle with 1 tablespoon of olive oil, and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to combine and bake for about 15 to 20 minutes or until golden brown and crispy. Halfway through baking, flip the potatoes over to brown both sides.
- Rinse and cut the broccoli into thin pieces. Place them on a baking sheet, in a single layer. Drizzle with 1 tablespoon of olive oil, and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to combine and bake for about 10 to 15 minutes or until slightly charred and tender.
- Place the broccoli on top of the roasted potatoes. Sprinkle with cheddar cheese and pop back into the oven for about 5 minutes, to melt the cheese. Serve right out of the oven. Enjoy!
