Description
Crispy roasted baby potatoes and tender vegetables coated with garlic and herbs, perfect as a side dish or easy main.
Ingredients
Scale
- 1 1/2 pounds baby potatoes, halved if large (about 700 grams)
- 3 cups assorted vegetables, cut to uniform bite-sized pieces (e.g., 1 red bell pepper, 2 medium carrots, 1 small zucchini, 1 red onion)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional)
- Kosher salt and black pepper, to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
- Zest and juice of half a lemon (optional)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment or lightly oil it.
- Wash and cut the baby potatoes and vegetables into uniform pieces, keeping the potatoes slightly smaller.
- In a large bowl, toss the potatoes and vegetables with olive oil, minced garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper.
- Spread the mixture onto the baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and the potatoes are crispy.
- Serve hot with a finish of lemon juice, parsley, and an extra crack of black pepper if desired.
Notes
Can be paired with proteins or stored in the fridge for up to 3-4 days. Add-ins like cherry tomatoes or feta can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg