Veggie Potato Recipe

Crispy roasted potatoes tossed with colorful vegetables, herbs, and olive oil. A simple, homemade veggie potato recipe that’s quick, healthy, and perfect for a weeknight dinner.

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Course: Main Course, Side Dish

Cuisine: American, Mediterranean, Vegetarian

Prep Time: 15

Cook Time: 30

Resting (seasoned vegetables before roasting): 10

Total Time: 55

Servings: servings

Calories: 260kcal

Cost: $8

Equipment

1 Large baking sheet (18x13 in) Rimmed, prevents oil drips
1 Parchment paper or silicone baking mat Prevents sticking, easy cleanup
1 Large mixing bowl Room to toss ingredients
1 Sharp Chef’s Knife For cutting potatoes & vegetables
1 Vegetable peeler Optional, if peeling potatoes
1 Measuring spoons & cups For seasonings & oil

Ingredients

4 medium Russet or Yukon Gold potatoes About 2 lbs, cut into 1-inch cubes
2 cups Mixed vegetables Carrots, bell peppers, broccoli, zucchini
1 medium Onion Diced
3 cloves Garlic Minced
3 tablespoon Olive oil Or avocado oil
1 teaspoon Paprika Smoky flavor
1 teaspoon Dried thyme Or 1 tablespoon fresh
1 teaspoon Dried rosemary Optional, or 1 tablespoon fresh
1 teaspoon Salt To taste
0.5 teaspoon Black pepper To taste
2 tablespoon Parmesan cheese Optional, omit for vegan
0.5 teaspoon Red pepper flakes Optional, for heat
1 tablespoon Lemon juice Optional, for brightness
Fresh parsley Chopped, for garnish

Instructions

Wash and scrub potatoes, chop vegetables, dice onion, mince garlic. Pat everything dry.
Toss potatoes, vegetables, onion, and garlic with olive oil, herbs, salt, and pepper in a large bowl.
Preheat oven to 425°F (220°C). Spread mixture on baking sheet in a single layer.
Roast 25–30 minutes, stirring halfway. Broil 2–3 minutes for extra crispiness if desired.
Rest 2–3 minutes, adjust seasoning, garnish with parsley, and add lemon juice or Parmesan if using.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition