Ingredients
Vegetables
2 cups baby potatoes (or regular potatoes, cut into 1-inch cubes)
2 medium carrots, peeled and sliced into thick sticks or rounds
1 medium zucchini, cut into thick half-moons
Garlic Herb Marinade
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme or rosemary
½ tsp paprika
Salt and black pepper, to taste
1 tbsp fresh parsley or dill, chopped
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Parboil the Potatoes
Bring a pot of salted water to a boil.
Add potato cubes and boil for 5–7 minutes until just tender (not fully cooked).
Drain well and let steam dry for a few minutes — this helps them crisp up in the oven.
Step 3: Toss with Garlic Herb Mixture
In a large bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper.
Add potatoes, carrots, and zucchini. Toss well until evenly coated.
Step 4: Roast the Vegetables
Spread vegetables out in a single layer on the baking sheet — avoid overcrowding (use 2 trays if needed).
Roast for 35–40 minutes, flipping halfway through, until golden brown and crisp on the edges.
Potatoes should be crisp and carrots tender.
Zucchini will be soft and slightly caramelized.
Step 5: Finish & Serve
Remove from oven and sprinkle with fresh parsley or dill.
Add a squeeze of lemon juice for brightness (optional).
Serve hot with grilled meat, fish, or a creamy dip like garlic yogurt sauce.