Ingredients
One and 1/2lbs russet potatoes peeled and cut into 1/2 inch pieces
2T olive oil
1 medium yellow onion cut into 1/2 inch wedges
5 thyme sprigs
1 medium zucchini, quartered lengthwise and thinly sliced
Preparation
Preheat oven to 475. Rinse potatoes under cold running water, then drain and pat dry. On a rimmed baking sheet, combine potatoes, oil, onion, and thyme. Season with salt and pepper. Roast until potatoes are just tender, about 15 mins. Add zucchini, toss to combine and roast until zucchini is tender and potatoes and onion are browned, about 10 mins. Season to taste with salt and pepper.
