A simple and delicious side dish with all the flavors of the classic broccoli cheddar cheese soup. Roasted potatoes are topped with broccoli and lots of melted cheese!
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!