Small cubes bake faster than wedges and get more golden edges. Dill adds a summery scent, and a third of the cubes are seasoned with paprika for those who like more color and bolder flavor.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Rinse the vegetables in cold water until the water runs clear, and dry well with a towel.
💡Dry vegetables brown: drops of water on the vegetable evaporate in the oven and steam it instead of roasting it.
3
In a bowl, toss the vegetables with the olive oil, garlic, salt and black pepper, move a third of it to a separate bowl and toss with the paprika.
Bowl
4
Spread on a baking sheet in a single layer, without crowding, with the paprika-seasoned piece on one side.
Baking pan
5
Roast the vegetables in a hot oven (210°C / 410°F) 35–40 minutes, turning once, until the cubes are tender inside and golden at the edges.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
6
Immediately sprinkle the dill and toss.
320calories
5 gprotein
45 gcarbs
14 gfat
● protein 7%● carbs 55%● fat 38%
Per serving (270 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Dill: measured in tbsp in this recipe: 1 tbsp = 0.6 g · 43 kcal per 100 g · More about Dill →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
