Thursday, April 9, 2020

Roasted Potatoes, Zucchini & Onions

By: The Food Hunter

An easy side-dish the whole family will love. 

Roasted Potatoes, Zucchini & Onions
(adapted from Italian Food Forever)

  • 1 lb Yukon Gold Potatoes, Cut in cubes
  • 1 Medium Onion, Sliced
  • 4 Cloves Garlic
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Red Chili Flakes
  • 2 Tablespoons Fresh Thyme, Minced
  • 1 lb  Zucchini, Trimmed & Cut in Cubes
  • 1/3 Cup Fresh Parsley Leaves


  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes, onions, and whole garlic into a bowl. Drizzle with olive oil, salt, pepper, chili flakes, and thyme and toss well to coat.
  3. Place mixture on lightly oiled baking sheet and bake for about 30 to 35 minutes, or until the potatoes are just about tender when pierced with a fork.
  4. After 30 minutes add the zucchini to the potato mixture.
  5. Bake an additional 15 minutes, or until the zucchini and potatoes are very tender when pierced, and the mixture is golden brown.
  6. Add the fresh parsley leaves, mix, and serve immediately.

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