Baked potatoes and vegetables with herbs from Provence

Ofenkartoffeln und Gemüse mit Kräuter der Provence

These potatoes are irresistibly salty, perfectly golden-crisp, melt in your mouth, with a nice drizzle of olive oil, and lots of flavor from the herbs of Provence and good olive oil.

Servings 6-8 | Preparation time 15 min | Total time 1 hour 15 minutes

A quick and easy side dish that goes well with all kinds of grilled meats and fish. Enhance your next weeknight dinner with this classic, simple and hearty dish.

Ingredients

  • 1 kg small yellow potatoes, halved
  • 2 medium-sized zucchini, cut into 3 cm wedges
  • 2 medium red onions, halve, then cut the halves into thirds
  • 1 bunch of spring onions, cut into 3 cm pieces
  • 1 box of cherry tomatoes, halved
  • 2 tablespoons Herbes de Provence
  • 1 dl olive oil
  • 1/2 bunch of flat-leaf parsley, roughly chopped

HOW IT'S DONE

  1. Preheat the oven to 175 °C. Prepare your vegetables while the oven preheats.
  2. Drizzle half of the olive oil into a baking dish or sheet pan. Add all the vegetables to the bowl. Drizzle with the remaining oil and season with Herbes de Provence . Mix until all the vegetables are evenly coated.
  3. Roast in the oven for 45 minutes or until the potatoes are tender and crispy on the outside.
  4. Garnish with fresh flat-leaf parsley before serving.

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