In a large pot, fill it with salted water and bring it to a rolling boil over high heat. Carefully add the diced potatoes and cook them for 10-12 minutes, or until they are fork-tender. Drain the potatoes and set aside.

Using the same pot, place a steaming basket inside and fill it with the broccoli florets. Cover and steam over medium heat for 3-4 minutes until the broccoli turns bright green and becomes tender-crisp. Set aside with the cooked potatoes.

In a large skillet, heat the olive oil over medium heat. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden.

Add the cooked potatoes and steamed broccoli to the skillet. Season with salt and black pepper, then drizzle with lemon juice. Toss gently to coat in the garlic oil and seasoning.

Continue to toss the mixture over medium heat for about 3-4 minutes, allowing flavors to meld. The vegetables should remain warm, bright, and slightly crisp.

Transfer to a serving dish and sprinkle with grated Parmesan cheese and fresh parsley if desired. Serve warm and enjoy!