Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl, add the zucchini also cut into wedges, the sliced onion and toss them with the olive oil, salt, oregano, rosemary and garlic, mix well.
Transfer to a large baking sheet or oven safe pan, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 45- 60 minutes (halfway through the cooking time, mix them with a wooden spoon or spatula), continue cooking. Serve immediately. Enjoy!
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Notes
In this recipe you can use either dried or fresh herbs, a good way to remember is that you should use 1/3 of fresh herbs for dried. For example 1 teaspoon of dried herbs are equal to 1 tablespoon of fresh.Any leftovers should be stored in an airtight container in the fridge. They will last up to 2 or 3 days in the fridge. Reheat in the microwave or low oven before serving. Of course they are always best when eaten when just made.