Garlic Herb Baby Potatoes with Veggies & Parmesan Delight 🥔🧄🧀
Crispy roasted baby potatoes, colorful vegetables, garlic, herbs, and a cheesy Parmesan finish.
Serves: 4
Prep: 15 min
Cook: 35–40 min
Ingredients
700 g baby potatoes, halved
1 zucchini, sliced
1 red bell pepper, chopped
1 cup broccoli florets
1 small red onion, sliced
4 garlic cloves, minced
3 tbsp olive oil
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp dried thyme
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional)
½ cup grated Parmesan cheese
1 tbsp chopped fresh parsley
Optional: pinch of chili flakes
Instructions
Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
Season the potatoes:
In a large bowl, toss potatoes with 2 tbsp olive oil, half the garlic, herbs, salt, pepper, and paprika.
Start roasting:
Spread potatoes on the tray and roast for 20 minutes.
Add vegetables:
Toss zucchini, broccoli, onion, and bell pepper with remaining olive oil and garlic. Add to the tray with potatoes.
Finish roasting:
Roast another 15–20 minutes, until potatoes are golden and vegetables are tender.
Add Parmesan:
Sprinkle Parmesan over everything during the last 3–5 minutes so it melts slightly.
Serve:
Finish with fresh parsley and extra Parmesan.
Optional upgrades
Add cooked chicken strips for extra protein
Squeeze fresh lemon over the top before serving
Mix in mushrooms or carrots for more veggies
Serve hot as a side dish or a light main meal. 🍽️
