• Boil potatoes until tender, 10 minutes.
  

I was only making enough for two and maybe leftovers. But you can double, triple, whatever you want to make more of this recipe.

• Drain and cool.
  

I think yellow squash would be a great addition to this dish.

• Cut potatoes in half.
  
• Cut squash in half lengthwise and half those for 4 pieces.
• Season cut sides of squash and potatoes with salt and pepper.
  
• Heat olive oil in a pan over medium heat and add garlic, thyme, and rosemary.
• Preheat oven to 400 degrees F.
• Place vegetables in a baking sheet lined with foil and bake for 10 minutes.
  
• Serve warm.