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The roasted veggies on a serving platter topped with chopped parsley.
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Roasted potatoes and zucchini
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Roasted potatoes and zucchini makes a great side dish for any occasion. The crispy potatoes are roasted to perfection in a mix of herbs and spices alongside the fresh zucchini. It is easy and fast to make, budget friendly and full of flavor, perfect for the family dinner or holiday celebrations.

Servings: 6 side dish servings
Author: Helena
Ingredients
  • 2 lbs new potatoes or small firm potatoes, scrubbed or peeled, sliced in half or quartered
  • 1 lb zucchini, ends trimmed and then cut in half length wise and then into half moon slices
  • 2 tablespoon olive oil
  • 2 tablespoon butter, melted
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon ground black pepper
Instructions

  1. Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.

  2. In a small bowl, stir together the olive oil, melted butter, salt, garlic powder, dried thyme, rosemary and black pepper.

  3. Add the potatoes to a large bowl with ⅓ of the oil and spice mixture, toss to coat well. Add the potatoes to the baking tray and roast for 30 minutes, stirring once.
  4. Add the zucchini slices to the bowl with the remaining oil and spice mix, toss well to coat.
  5. Take out the baking sheet with the potatoes and add the zucchini in an even layer. Roast for another 10-15 minutes, or until the potatoes golden brown and both the zucchini and the potatoes are fork tender.
  6. Top with a little more salt and pepper to taste and serve warm