Potatoes with Vegetables

Potatoes and vegetables are a fantastic combination that can be prepared in many ways – baking in the oven, frying in a pan or cooking in a casserole.

Preparation (baked potatoes with vegetables):

Wash 500-700 g of potatoes (e.g. new potatoes, red potatoes, or regular potato cubes) well and cut into equal sized pieces.

Add 400-500 g of various vegetables, cut into larger pieces.

Excellent choices are:

§ Peppers: In large pieces.

§ Carrots: In thick rings or sticks.

§ Broccoli or cauliflower: In florets.

§ Onions: In slivers.

§ Zucchini or eggplants: In thicker rings.

§ Cherry tomatoes: Add in the last stage of cooking.

Place the vegetables and potatoes in a large bowl. Drizzle with 2-3 tablespoons of olive oil.

Add salt, pepper, dried rosemary, thyme, minced garlic powder, and ground paprika.

Mix well to coat. Arrange in a single layer on a baking sheet lined with parchment paper.

Bake in a preheated oven at 200°C for about 30-45 minutes, depending on the size of the pieces, or until the potatoes are tender and the vegetables are nicely caramelized.

Stir once or twice during baking.

💖 💖 💖 💖 💖 💖