Dollop
Sheet pan cheesy broccoli and potatoes
Crispy roasted potatoes and charred broccoli covered in melted cheddar on one pan, with a creamy ranch yogurt drizzle you’ll want on everything.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.26 a serving
- 480 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 3 russet potatoes, about 1½ lb
- 1 head broccoli, cut into florets
- 1½ cups shredded cheddar
- ¾ cup plain Greek yogurt
- 1½ tsp ranch seasoning mix
- 2 tbsp milk
- 3 green onions, sliced
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1¼ tsp salt, divided
- ½ tsp black pepper
Each serving has about 480 calories, 21 g protein, 42 g carbs and 26 g fat, and costs about $2.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No broccoli? Frozen broccoli works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No milk? Half-and-half works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Scrub the potatoes and cut them into ¾-inch .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
On a large , the potatoes with 2 tablespoons oil, the garlic powder, paprika, 1 teaspoon salt and the pepper. for 20 minutes.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
the broccoli with the last tablespoon of oil and the rest of the salt, add it to the pan and stir everything.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
until the potatoes are and the broccoli is at the tips, 12 to 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 13 min
Scatter the cheddar over the pan and until , 3 to 4 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 4 min
Meanwhile, stir the yogurt, ranch seasoning and milk together. it over the pan and scatter the green onions on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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