Herbes de Provence Roasted Potatoes and Zucchini, a perfect healthy side for any time of year. Salty, herby, and sweet.
Course Side Dish
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Author Stephanie Stiavetti
6largeyukon gold or other waxy variety potato
3mediumgreen or yellow zucchinis
1/4cupextra virgin olive oil
1tablespoonfreshly ground black pepper
3tablespoonsdried 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.