Ingredients:

  • 2 lbs red potatoes, scrubbed and cut into 1-inch chunks
  • 3 large carrots, peeled and sliced into 1/2-inch thick rounds
  • 1/2 tsp baking soda
  • 1 tbsp kosher salt
  • 2 medium zucchini, sliced into 3/4-inch thick half-moons
  • 3 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, finely minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp cracked black pepper
  • 1/2 tsp flaky sea salt

Instructions:

  1. Fill a large pot with water and add 1 tbsp kosher salt and 1/2 tsp baking soda.
  2. Add 2 lbs red potatoes and 3 large carrots to the boiling water. Cook 10 minutes until the potato edges are softened but the centers are firm.
  3. Pour the vegetables into a colander and let them sit for 2 minutes. Wait until the visible steam dissipates to ensure they aren't too wet.
  4. Return the potatoes and carrots to the pot, cover with a lid, and shake vigorously for 5 seconds. Note: This creates the starchy paste on the surface.
  5. Toss the par boiled mix with 3 tbsp olive oil, 1/2 tsp black pepper, and half of the rosemary and thyme.
  6. Spread the mix on a preheated baking sheet. Bake 20 minutes at 220°C until the bottoms are starting to brown.
  7. Toss 2 medium zucchini half moons with a drizzle of oil and add them to the sheet pan.
  8. Turn the potatoes and carrots. Bake 15 minutes until the zucchini is tender and charred.
  9. Scatter 6 cloves minced garlic and the remaining herbs over the vegetables. Roast 5 minutes until the garlic is fragrant and golden.
  10. Remove from the oven and sprinkle with 1/2 tsp flaky sea salt while still sizzling.