Roasted Potato Medley with Cranberries and Pecans

Excellent as a side dish for the fall holidays, this Roasted Potato Medley features crunchy pecans and sweet cranberries!

The combination of multiple kinds of potatoes paired with onions and garlic provides a comforting and savory dish. With a distinctly autumnal flavor, this dish is great for special dinners but can be enjoyed all year round!

🧂 Gather Your Ingredients

• potatoes - for this potato medley, I used a combination of russet potatoes, red potatoes, and sweet potatoes.
• olive oil - helps the skins of the potatoes get nice and crispy as they bake.
• seasonings - all I use is garlic salt and onion powder, but feel free to add other herbs and spices to your liking.
• red onion - provides a mild, slightly sweet, and sometimes a bit tangy flavor.
• dried cranberries - for some flavor variation and a bit of tart sweetness.
• chopped pecans - add a delicious crunch and pair well with the earthy flavor of the potatoes.
• parsley - for garnish.

🔪 Let's Make a Potato and Sweet Potato Bake!

(Or click here to jump right to the recipe card with measurements!)

Cube Potatoes

Cut each of the potatoes into bite-sized cubes.

Season

Add potato cubes to a large mixing bowl and toss with olive oil, garlic salt, and onion powder. Toss to coat.

Bake

Spread the cubed potatoes onto a baking sheet lined with parchment paper and bake for 45 minutes, stirring every 15.

Chop Onion

While the potatoes bake, use a knife or other veggie chopper to dice the onion.

Bake Onion

After 45 minutes, add the onions to the baking sheet and bake 15 more minutes.

Assemble Ingredients

Add the baked potatoes and onions, pecans, cranberries, and chopped parsley to a bowl.

Mix Well

Stir until the mixture has come together, then serve and enjoy.

💡 Expert Tips and Tricks

• Because potato sizes can vary pretty wildly, I prefer to measure them by weight for this recipe so there's the same amount of each. Feel free to add more or less of each kind of potato depending on what you prefer.
• Try to avoid as much overlap as possible on the baking sheet so the heat is evenly distributed.
• Use baking sheet paper (aka parchment paper) to prevent sticking and make clean-up a snap. It is healthier than using cooking spray and doesn't leach aluminum into your food like aluminum foil.
• Make sure you give the potatoes a stir or shake every 15 minutes or so. This will make sure all of the surface area gets crispy and golden brown.
• There's no need to peel the potatoes before cubing them, but feel free to do so if you don't want the skins included.
• Toast the pecans for 2 to 3 minutes before adding them to the potatoes for a richer and more complex nutty flavor.

❔ FAQs

📝 Substitutions and Variations

• Other varieties of potato like yukon gold can be used for a nice buttery texture, or purple potatoes will add a fun pop of color.
• In addition to potatoes, this recipe works well with other root vegetables like carrots and parsnips.
• If you don't like sweet potatoes, you could use butternut squash instead (or just omit them).
• Feel free to add other herbs like rosemary, thyme, or oregano.
• Balance out the hearty and savory flavor by drizzling the potatoes with some maple syrup or honey before mixing.
• Sprinkle with some crumbles of goat cheese or feta cheese for a tangy finish.

🍴 What To Serve With This Dish

To turn this into a main course, serve over top of your favorite greens for a healthy salad. Another great option is to pair with quinoa or couscous.

This roasted potato medley pairs well with all of your favorite main courses. Try it alongside Baked Maple Glazed Salmon, Slow Cooker Chicken and Mushrooms, or this Easy Cube Steak with Gravy!

😋 More Potato Recipes You'll Love

• Wasabi Mashed Potatoes - A bold and spicy take on the classic side dish, perfect for holidays and Sunday dinners.
• Air Fryer Breakfast Potatoes - This air fryer recipe adds a filling and savory option for any breakfast or brunch.
• 4 Ingredient Potato Soup - Comfort food doesn't have to be hard to make! This hearty soup only requires four components.
• Cheesy Smashed Potato Bites - A fantastic recipe from Butter Your Biscuit, you'll love these crispy and melty smashed potatoes with savory bacon

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📋 Recipe Card

Roasted Potato Medley

Recipe Author: Kristin

This roasted potato medley features 3 different kinds of potatoes plus pecans for a nutty crunch and dried cranberries for a unique sweet flavor!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings 6

Ingredients

 

1x2x3x

• ▢ 1 large sweet potato (15-18 oz)
• ▢ 1 large russet potato (15-18 oz)
• ▢ 7 small red potatoes (15-18 oz)
• ▢ 3 tablespoons olive oil
• ▢ 1 ½ teaspoons garlic salt
• ▢ 1 teaspoon onion powder
• ▢ 1 red onion, chopped
• ▢ ¾ cup dried cranberries
• ▢ ¼ cup parsley, chopped
• ▢ ½ cup pecans, roughly chopped

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 425 degrees F (220 degrees C).
• Wash and slice the potatoes into approximately 1 inch cubes. (No need to peel them.) Place the cubes in a large bowl.
  1 large sweet potato (15-18 oz), 1 large russet potato (15-18 oz), 7 small red potatoes (15-18 oz)
• Add the olive oil, garlic salt, and onion powder, and toss to coat.
  3 tablespoons olive oil, 1 ½ teaspoons garlic salt, 1 teaspoon onion powder
• Line one large or two smaller baking sheets with parchment paper (for easy clean up). Distribute the potato mixture in a single layer.
• Bake for 45 minutes, stirring every 15 minutes.
• Distribute the red onion on the baking sheet(s), and bake about 15 more minutes.
  1 red onion, chopped
• Potatoes are done when they are tender and showing browning. You can bake until they are browned to your liking. Remove from oven and let cool slightly.
• Transfer potatoes to a large bowl, add cranberries, parsley, and pecans, and toss to combine. Serve immediately.
  ¾ cup dried cranberries, ¼ cup parsley, chopped, ½ cup pecans, roughly chopped

Notes

• Cut all the potatoes into similar-sized 1-inch cubes to ensure even roasting.
• I included the total weights of the potatoes I used since potato sizes can vary quite a bit. For example, one time I only needed 3 red potatoes because they were much larger than the ones I used when developing this recipe.
• If desired, you can substitute Yukon gold potatoes for a buttery texture, or use purple potatoes for a colorful presentation.
• Another idea is to use butternut squash instead of sweet potatoes.
• For a deeper flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the dish.
• You can swap the parsley for rosemary or thyme.
• For added sweetness, drizzle a little honey or maple syrup over the medley before tossing with the cranberries and pecans.

Additional Serving Suggestions:

• Serve leftovers over a bed of fresh greens with a balsamic vinaigrette for a hearty fall salad.
• Add cooked quinoa or wild rice to make this dish a filling vegetarian main.
• Sprinkle with crumbled feta or goat cheese just before serving for a tangy finish.

Video

Nutrition

Calories: 409kcal | Carbohydrates: 69g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 652mg | Potassium: 1491mg | Fiber: 8g | Sugar: 17g | Vitamin A: 5577IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 3mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!

Update Notes: This post was originally published in November 2014, and was republished with tips, step by step photos, and a recipe change in October 2024.

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