*Photo updated 9/4/18*
In my humble but honest opinion, this dish of Roasted Taters and Zucchs is one of of the easiest and simplest side dishes to prepare. Roasting has lost some of its appeal in recent years what with all the sautéing going on. Braising I’ve noticed recently on social media and of course downright frying is always in fashion, no matter what the healthy community says. Lard and avocado oil kinda justify anything, even in my opinion.
But, roasting is one of my loves. There’s so little hands-on time that you can’t help but admire it for its ease of use. A little prep of veggies and meat and most of the time is spent in the oven becoming perfection.
Take these little potatoes for instance. Who doesn’t love a roasted baby potato covered in a savory herb blend? It’s the quintessential side dish served in diners as well as starry restaurants. And, who’s to say those diner cooks don’t make them better than that Michelin chef? Not judging …
How often do we make this dish at home though? Not often enough, if you ask me! The potatoes pretty much go with any meat you choose to serve and if you add in some parmesan zucchini, well then, you’ve just lightened up the dish and given yourself another beautiful and tasty texture for your meal.
This recipe is so simple I’m not even going to give you one. I think that you’re smart enough to wing it with my notes below. It’s all to taste and texture. One suggestion though is to you use my Farm Dust spice mixture to make it. The blend goes perfectly with both veggies and will boost their savory flavor, meaning you won’t be able to stop eating them.
Roasted Taters and Zucchs
A few notes:
• This dish can be done with baby potatoes or large potatoes. Just make sure to cut them into bite-sized pieces. This way they will get roasted on all sides and develop some really nice crust and flavor throughout. (Nothing worse than a flavorless potato) You choose the amount. I used one bag of the colorful baby potatoes cut in half or quarters, depending on size. To prepare them: Cut to size. Spray liberally with a good cooling oil such as avocado or olive oil (please do not use vegetable oil). Sprinkle with Farm Dust to taste. You can add more when serving for extra flavor.
• I typically serve two zucchinis. Cut them into half moons about 1/2″ thick. The thicker they are the more they will hold up to the roasting. Thin pieces will become soft and mushy more quickly. To prepare the zucchs: Cut into half moons (1/2″ thick). Spray liberally with a good oil. Sprinkle with Farm Dust and parmesan cheese to taste making sure to coat all sides.
• The potatoes will need to roast twice as long as the zucchini. I roasted the potatoes for about 40 minutes while the zucchs were added half way though and only roasted for 20 minutes or until browned.
• Stir them around several times during the roasting. Always spray your pan with a good oil to avoid sticking as much as possible.
• I roast at 425˚-450˚ with my convection feature on. The higher heat helps in the browning process and gets them done more quickly. Since each oven is a little different, you may need to watch them carefully the first time.
• Serve with just about anything!