Potatoes Primavera

One pan, a handful of fresh vegetables, and a hot oven. That’s all it takes. Idaho potatoes get cubed alongside zucchini, red bell peppers, quartered mushrooms, and chopped onion, then everything gets tossed in olive oil and roasted until the edges caramelize and the potatoes turn fork-tender.

The trick to great roasted vegetables is not crowding the pan. Give everything room so the moisture evaporates and you get browning instead of steaming. Stir once or twice during roasting, but resist the urge to fuss with them constantly. You want those golden, slightly crispy edges.

Serve this hot straight from the oven or let it cool to room temperature for a picnic-ready side. It pairs with just about anything: grilled steak, roast chicken, or a simple piece of fish.

Kitchen Tips

• Cut all vegetables to roughly the same size so they roast evenly.
• Use a large roasting pan. Overcrowding leads to soggy, steamed vegetables instead of caramelized ones.
• Idaho (russet) potatoes hold their shape well here, but Yukon Golds work too and get creamier inside.

Variations

• Toss in fresh rosemary or thyme sprigs before roasting for an herby lift.
• Add cubed butternut squash or sweet potato for a fall twist.
• Squeeze fresh lemon juice over the top right after roasting for brightness.