Here’s another wonderful autumn dish, herbes de provence roasted potatoes and zucchini.
Continuing with my toaster oven love from last week, I’ve been baking, roasting, and toasting things for almost every meal. Being autumn (yes, we do experience a vernal season here in California), the farmer’s markets have been rife with all sorts of wonderful squash and potato varieties. On my last trip I picked up a few zucchinis and half a pound of yukon golds, planning a mega-roast fest for dinner.
I returned from the market and set to work chopping like a madwoman. I love cutting summer squash with my Shun – something about the texture of the zucchini coupled with the feel of the knife’s hilt makes for a really gratifying experience.
Anyways, I digress. After chopping my bounty, I grabbed the jar of Herbes de Provence I’d dried a few weeks ago and threw the whole mess of produce and seasoning into my trusty Cuisinart oven. A preview:
I was really excited with how easy this dish was, as in the past I’d only fried potatoes in a skillet and never actually roasted them flat in a pan. After making this, I’m really curious to try roasting beets and rutabagas in a similar fashion. Prep time was literally ten minutes, cooking takes less than an hour. I prefer my potatoes less crispy and more tender, so I cooked them at lower than the normal roasting temperature to avoid over browning. Feel free to increase the temperature and cooking time slightly to suit your own tastes.
Herbes de Provence Roasted Potatoes and Zucchini
- 6 large yukon gold or other waxy variety potato
- 3 medium green or yellow zucchinis
- 1/4 cup extra virgin olive oil
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons dried Herbes de Provence
- Preheat oven (toaster or otherwise) to 400°F (204°C). Chop potatoes and zucchini into large cubes, setting zucchini aside until later. Spread potatoes into a sheet pan/jelly roll pan, and drizzle with olive oil. Sprinkle generously with salt, pepper, and herbs. Slide pan into oven and let cook for 40 minutes.
- Check potatoes for tenderness with a fork – they should be soft through the middle. Distribute zucchini cubes among cooked potatoes, and give the whole thing a good shake with two hands to coat squash with oil. You may want to sprinkle a little more seasoning here and there if you like a really intense dish.
- Place pan back in oven and cook for another 10 minutes. Once that time has passed, turn the oven off and let the pan sit in the hot oven for another 5 minutes.
- Serve up hot as a side for any meal of the day.
This content was originally posted on FearlessFresh.com.