1. Prep & Preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Season & Toss
In a large bowl, combine potatoes, zucchini, onion, olive oil, garlic, paprika, oregano, salt, and pepper. Toss well.
3. Roast to Perfection
Spread in a single layer on the baking sheet.
Roast 25-30 mins, flipping halfway, until potatoes are golden and crispy.
4. Finish & Serve!
Sprinkle with Parmesan and herbs if using.
Pro Tips for Maximum Flavor 💡
🔥 Extra crispy potatoes? Soak cubed potatoes in cold water for 10 mins before roasting.
🧄 Garlic hack: Add minced garlic last 10 mins to prevent burning.
🌿 Herb swap: Try rosemary or thyme instead of oregano.
🍋 Brighten it up: A splash of lemon juice at the end cuts the richness.
Serving Suggestions 🍽️
As a main: Top with a fried egg or creamy tahini sauce.
With bread: Serve with crusty baguette to soak up the juices.
Meal prep: Pair with quinoa or rice for easy lunches.
Final Thoughts ✨
These garlicky, herbed potatoes and zucchini are proof that plant-based eating can be hearty, flavorful, and affordable. Warning: You might start preferring this over meat! 😉