Parmesan Roasted Potatoes with Zucchini and Red Bell Pepper
Chunks of potato, zucchini, red peppers, plenty of olive oil, parmesan cheese, and bread crumbs round out this pop in the oven potato meal.
Serve as is or with a protein of choice.
Serves about 5 people as a side
What you’ll need:
3 pounds baby Yukon Gold potatoes, chopped into bite-sized pieces
1 large zucchini, peeled and chopped into bite-sized pieces
½ cup olive oil
1 red bell pepper, seeds removed and chopped into bite-sized pieces
salt and freshly ground black pepper
½ cup bread crumbs
5oz. finely grated Parmesan
¾ cup chopped fresh flat-leaf parsley
Process:
Preheat oven to 400° Fahrenheit. Toss potatoes, zucchini, olive oil, and red bell pepper pieces in a large bowl; season with salt and pepper. Place potatoes and peppers, with potatoes cut side up, on a rimmed baking sheet. Sprinkle on bread crumbs and parmesan cheese somewhat evenly onto potatoes and peppers. Roast until golden brown and cooked through, 25–35 minutes or until potatoes are soft when pricked with a fork.
Add fresh parsley and additional spices if desired. Serve warm.
