Zucchini Potato Bake from Allrecipes.com

Ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into slices or smaller chunks
• 1 medium red bell pepper, seeded and chopped (try using leeks or onions when red peppers aren't in season yet)
  
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs
• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake about 40minutes in the preheated oven, stirring occasionally, until potatoes are tender and lightly brow

Classic Roasted Herb Potatoes

1 lb potatoes, halved or cut into chunks if large
1.5 Tbs. olive oil or melted butter
1 Tbs. chopped fresh thyme or rosemary
1/2 tsp. coarse salt (or sprinkle with M Salt)
Freshly ground black pepper

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Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 min., depending on their size and variety. Serve hot.