Wash and dry all vegetables thoroughly. Cut potatoes slightly smaller than other vegetables so they finish cooking at the same time. Uniform sizing helps everything roast evenly.

Place potatoes and vegetables in a large bowl. Add olive oil, salt, pepper, garlic, and dried herbs. Toss until every piece is lightly coated. This ensures flavor in every bite.

Spread vegetables on a baking sheet in a single layer. Avoid crowding, which causes steaming instead of roasting. Use two pans if necessary.

Roast in a hot oven, flipping once halfway through. The potatoes should develop crisp edges, and the vegetables should be tender with visible browning.

Taste and adjust seasoning. Add fresh herbs or a squeeze of lemon just before serving for brightness.