Buttered Potato and Broccoli [Oven & Stovetop Methods]

This side dish goes with anything grilled and so easy to whip up! You can add any veggies you prefer too 🙂

buttered potato & broccoli


  • 2-3 large potatoes
  • palm sized broccoli head, cut into florets
  • 4 to 6 whole garlic cloves, peeled
  • 1/2 to 1 tsp dried rosemary, crushed
  • salt and pepper to taste
  • olive oil
  • butter, cubed, cold


Oven Method :

  1. Preheat your oven to 350F.
  2. Clean your potatoes and cut it into chunks.
  3. Grease pan with butter.
  4. In a big bowl, put olive oil, salt, pepper and rosemary. Mix until combined.
  5. Toss the potatoes in the bowl to coat each chunk with the oil mixture.
  6. Put in a greased pan in single layer including the oil mixture but set aside some for garlic and broccoli. Top with cube butter.
  7. Bake until fork tender around 40-60 minutes.
  8. Clean the broccoli.
  9. Toss the garlic and broccoli into the oil mixture you set aside.
  10. Halfway through baking, toss in the garlic and broccoli into the same pan with potatoes.
  11. Toss the veggies once in a while to cook evenly.
  12. Once cooked, serve immediately, enjoy!

Stovetop Method

  1. Boil the potato chunks until fork tender. Drain and pat dry. Set aside.
  2. Blanch the broccoli florets. Set aside.
  3. Melt the butter.
  4. In a big bowl combine oil, butter, salt, pepper and rosemary. Toss the potatoes and broccoli until each piece is coated with the mixture.
  5. In a shallow pan over medium low heat, melt 1 tbsp butter and 1 tbsp olive oil, put in garlic. Let the garlic cook until fragrant and tender. Turn the heat on low and add the potatoes and broccoli. Keep tossing until you can smell the garlic and rosemary and until each chunk is coated with the garlic oil. Remove from heat and serve immediately.


  • Cooking time for oven method will depend on how big your potato chunks are.
  • It is up to you on how much oil, butter and seasoning you want. Just taste and go.
  • On stovetop. If adding other veggies like asparagus or carrots, do the same but pan fry separately then toss in to the bowl upon serving.
  • I use whole cloves of garlic but if you want sliced, go ahead. Please note that sliced garlic cooks faster.

We paired this with Filipino-Style Barbecue Short-Ribs. Recipe coming soon 🙂



One thought on “Buttered Potato and Broccoli [Oven & Stovetop Methods]

  1. Pingback: [Filipino Style] Barbecue Short Ribs | The Sweet & Savory Side of Me

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