In a large pot, bring salted water to a rolling boil. Add 4 cups of diced potatoes and cook for 10-12 minutes, until fork-tender. Drain and set aside.

In the same pot, bring water to a boil again. Add 2 cups of broccoli florets, cooking for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic, sautéing for about 30 seconds until fragrant.

Add the drained potatoes and broccoli to the skillet, stirring to coat. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Drizzle with 2 tablespoons of lemon juice and cook for another 3-4 minutes.

Transfer the mixture to a serving dish. Sprinkle with ¼ cup of grated Parmesan cheese and garnish with fresh parsley. Serve warm.