Wash and dry the potatoes and broccoli thoroughly. Pat them dry with paper towels.

Cut the potatoes into even 1-inch chunks and the broccoli into medium-sized florets.

Peel and cut the tender inner broccoli stems into small rounds.

Preheat your oven to 425°F (220°C).

In a large bowl, drizzle 2 tablespoons of olive oil over the potato chunks, add half the minced garlic, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until evenly coated.

In a separate bowl, drizzle remaining 1 tablespoon of olive oil over the broccoli florets along with rest of garlic, remaining salt and pepper, and optional red pepper flakes. Toss to coat.

Spread the seasoned potatoes in a single layer on a rimmed baking sheet and roast for 20 minutes.

At the 20-minute mark, flip the potatoes, then add the seasoned broccoli to the tray, spreading it out evenly.

Return to oven and roast for another 12 to 15 minutes until both vegetables are golden and fragrant.

Squeeze lemon juice over the roasted vegetables immediately after removing from the oven.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add potato chunks in a single layer and cook without stirring for 4 to 5 minutes until golden on the bottom.

Flip potatoes and cook the other side for another 4 minutes.

Add garlic, cook for 30 seconds, then add broccoli florets and broth. Cover with lid and steam for 4 to 5 minutes.

Remove lid and let any remaining liquid cook off for 1 to 2 minutes. Season with salt, pepper, and lemon juice before serving.