Roasted Potatoes With Veggies Recipe
There are so many different ways to make a good dinner, and roasted potaties with veggies go with just about anything. This can be either side or main dish, and it can of course be vegetarian, or not. It requires minimal prep time, and the variations are just about endless. These are very good and go well as a side dish to just about any main dish.
- 5-6 medium russet potatoes
- 1 bag frozen (or 1lb fresh) vegetables (thawed)
- Italian seasoning
- garlic powder
- onion powder
- salt and pepper to taste
- olive oil
Preheat oven to 375 degrees. Cut the potatoes into chunks and place into a bowl, place vegetables into bowl with potatoes and cover with olive oil (not too much just enough to cover them). Mix throughly so olive oil coats everything. Lightly sprinkle potatoes with italian seasoning, garlic powder, onion powder, salt, and pepper, you want enough of all the seasonings, but not too much of anything (although you want a bit more of italian seasoning then anything else). Pour into a 3 quart casserole pan and place into oven. You can stick just about any kind of meat in the middle of the pan to create a stunning and tasty main dish, from some fresh chicken breasts, to a few porkchops, a chopped steak, london broil, or even a Tuna or Salmon steak. Bake for 60-90 minutes (until potatoes are soft), stopping halfway through to check and see if your potatoes need a bit more olive oil and stir them, so no sticking occurs. Serves about 4-6, and I usually cover the pan with foil before putting it in the oven.
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