Step-by-Step Instructions

• In a large pot, bring salted water to a rolling boil over high heat. Carefully add the diced potatoes and allow them to cook for 10–12 minutes until fork-tender. Drain the potatoes in a colander and set aside.
• Using the same pot, fill it with a few inches of water and bring it back to a boil. Place the broccoli florets in a steamer basket or directly in the water, cover with a lid and steam for 3–4 minutes until bright green and tender-crisp. Drain and set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, careful not to burn it.
• Add the cooked potatoes and steamed broccoli to the skillet with garlic. Season with salt and black pepper, then drizzle in 1 tablespoon of lemon juice. Toss gently to combine.
• Transfer to a serving dish. Sprinkle with grated Parmesan cheese if desired, and garnish with fresh parsley.