Step 1: Prepare the Vegetables

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is key to achieving a crispy exterior on the vegetables.
2. Cut the Potatoes and Broccoli: Cube the potatoes into 1-inch pieces. For the broccoli, trim into small, even florets. Keeping the pieces uniform helps everything roast evenly.
3. Pat Dry: Use a paper towel to pat the vegetables dry after washing. This step removes excess moisture, helping them crisp up in the oven.

Step 2: Season the Vegetables

1. Add Olive Oil and Seasonings: Place the potatoes and broccoli in a large bowl. Add olive oil, garlic powder, salt, and pepper. Toss to coat each piece evenly.
2. Optional Herbs: If you’d like to add fresh or dried herbs, such as rosemary or thyme, add them at this stage for an extra layer of flavor.

Step 3: Arrange on a Baking Sheet

1. Spread in a Single Layer: Arrange the vegetables on a baking sheet lined with parchment paper or foil for easy cleanup. Spread them out in a single layer, leaving space between pieces to ensure they roast rather than steam.
2. Leave Space: This spacing is essential for even cooking and helps achieve a crispy texture on all sides.

Step 4: Roast the Vegetables

1. Roast for 20-25 Minutes: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, flipping the vegetables halfway through. This ensures even browning on both sides.
2. Check for Doneness: Test the potatoes with a fork—they should be tender on the inside with a crispy outside. The broccoli should be slightly charred but tender.