Italian Roasted Zucchini and Potatoes

4.97 from 29 votes

Roasted Potatoes and Zucchini, Italian style, roasted in the oven with rosemary, garlic, oregano & olive oil, easy, simple and delicious.

Prep Time25

Cook Time1

Total Time1 25

Course: Side Dishes

Cuisine: Italian

Servings: servings

Calories: 195kcal

Author: Rosemary Molloy

Ingredients

4-5 large potatoes (Yukon Gold or Russet)
2-3 medium zucchini (trimmed cut into wedges)
1 large onion (sliced) optional
3-4 tablespoons olive oil
1½ teaspoons salt
1½ teaspoons oregano
3 sprigs rosemary (chopped)
1 clove garlic (minced)

Instructions

Pre-heat oven to 400F (200C).
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!

Video

Notes

What are the best roasting potatoes

The best potatoes to use in this recipe are either Russet or Yukon gold. These potatoes are not too waxy or starchy which makes them perfect for roasting.

Fresh or dried herbs?

In this recipe you can use either, a good way to remember is that you should use 1/3 of dried for fresh. For example 1 teaspoon of dried herbs are equal to 1 tablespoon of fresh.

How to store leftovers

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.

Nutrition