Parmesan Cottage Fries

6 potatoes, cut into 1/2-inch cubes

2 tablespoons olive oil, or to taste

1 cup grated Parmesan cheese

2 cloves garlic, chopped, divided

2 tablespoons butter

salt and ground black pepper to taste

1 pinch garlic and herb seasoning blend (such as Mrs. Dash®)

12 large mushrooms, quartered

3 Roma tomatoes, diced

1 green bell pepper, cut into large chunks

1 slice onion

Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15-inch glass baking dish.

Spread potatoes into the baking dish; drizzle olive oil on top. Sprinkle Parmesan cheese and 1 garlic clove over potatoes.

Roast in the preheated oven for 25 minutes.

Melt butter in a large skillet over low heat; season with 1 garlic clove, salt, pepper, and garlic-herb seasoning. Add mushrooms, tomatoes, bell pepper, and onion. Cook and stir until softened, about 5 minutes.

Remove baking dish from the oven. Flip potatoes and stir in mushroom mixture.

Return baking dish to the oven; continue roasting until potatoes are slightly browned, about 15 minutes more.