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!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make a Potato and Sweet Potato Bake!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Potato Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
This potato and sweet potato bake is the ultimate fall side dish. With hearty, filling root vegetables and a unique blend of seasonal flavors, this potato medley is ideal to serve with your next holiday dinner!
It features three kinds of potatoes and a variety of other ingredients for the perfect combination of sweet, savory, and comforting. Simple and easy to make, this can bake in the background while you focus on your main course.
And if your family loves potatoes as much as mine, they'll also be fans of Roasted Chipotle Potatoes or these Garlic and Rosemary Potatoes!
What readers are saying...
I love the addition of dried cranberries and pecans - yum!
- Jhuls
🧂 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
- 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.
- 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
Boiling potatoes or soaking them in water is one way to ensure that the finished product will be extra crispy, but it's not necessary for delicious results!
Make sure the potatoes aren't overcrowded on the baking sheet. You want a good amount of heat distribution and for all sides to be exposed to the oven.
📝 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.
Kristin’s Kitchen Tip
For even roasting, cut the potatoes into evenly sized chunks. They should be about 1 inch in size.!
🥡 Storage and Reheating
If you have leftover potatoes, let them cool to room temp and transfer to an airtight container. Store them in the fridge for 4 to 5 days or in the freezer for several months.
Reheat in the oven at 350 degrees F until the potatoes are crispy and golden again. They can also be heated in the microwave, but this can make them mushy or overly soft.
Potatoes can be reheated right from frozen, but they'll need a few more minutes in the oven
⏳ Make Ahead Instructions
For easier prep, chop all of the ingredients ahead of time! Store the potatoes separate from the onions and pecans to maintain flavor.
Keep It Handy
Don't have time for this roasted potato medley recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 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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Potato and Sweet Potato Bake
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📋 Recipe Card
Roasted Potato Medley
Ingredients
- 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
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.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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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Happy cooking!
Sandra Shaffer
Beautiful side dish, but I think I could make a meal out of this potato medley! Love that you added pecans for a little crunch!
Marion@Life Tastes Good
That is so pretty, Kristin! I bet it tastes amazing too! I love the cranberries in it 🙂
Renee's Kitchen Adventures
What a beautiful side dish! Fitting for any holiday table! Heading over to Anyonitas for the recipe now!
sarah
What a wonderful side dish. Perfect for the holidays.
Mary Ellen
This looks so good Kristin! It is a perfect side dish for fall!
Yvonne [Tried and Tasty]
Wow, this looks absolutely delicious! I love anything with cranberries and pecans, this looks perfect!
Carrie @Frugal Foodie Mama
Oh, this is gorgeous! And what a perfect side for Thanksgiving too. 🙂
Valerie | From Valerie's Kitchen
Such a pretty, fall dish!
Sheena @ Hot Eats and Cool Reads
This looks fabulous!! Heading over to check out the recipe!!
Choclette
This looks so delicious Kristin - it's been a long time since I had a roast dinner.