Ingredients
- 3–4 medium potatoes (peeled & cubed)
- 3–4 large carrots (cut into sticks or chunks)
- 3 tbsp olive oil
- 3–4 cloves garlic (minced)
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp paprika
- ½ tsp black pepper
- Salt (to taste)
- ½ tsp chili flakes (optional for heat)
- 1 tbsp butter (optional, for extra flavor)
👩🍳 Instructions
1. Preheat Oven
- Preheat your oven to 200°C (400°F).
2. Prep the Veggies
- Wash, peel, and cut potatoes into bite-sized cubes.
- Cut carrots into similar-sized pieces so they cook evenly.
3. Season
- In a large bowl, toss potatoes and carrots with:
- Olive oil
- Garlic
- Oregano
- Paprika
- Salt & pepper
- Chili flakes (optional)
4. Roast
- Spread everything in a single layer in a baking dish or tray.
- Roast for 30–40 minutes, flipping halfway through, until:
- Golden brown
- Crispy on the edges
- Tender inside
5. Finish (Optional but Recommended 😍)
- Toss with a little butter right after baking for extra richness.
💡 Tips
- Don’t overcrowd the tray—this helps crispiness
- Use baby potatoes for even better texture
- Add a squeeze of lemon juice at the end for a fresh twist.
