Super delicious and easy side dish for the holidays, or anytime! Your family will love the combination of sweet potatoes, white potatoes, red potatoes, and red onions roasted in garlic with olive oil and tossed with dried cranberries and pecans.
This recipe originally appeared as a contributor post on Anyonita Nibbles.
If you still need a side dish recipe for Thanksgiving, look no further! This Roasted Potato Medley is the perfect accompaniment to your Thanksgiving dinner, or any holiday dinner this season!
The potatoes turn out slightly crispy on the outside, and nice and tender on the inside. The garlic salt and cranberries play perfectly off one another, with just the right amount of saltiness and sweetness combined in each bite.
The pecans add a nice crunch, and the parsley contributes some color as well as another layer of savory flavor. This dish is a hit every time I serve it!
For another twist on a classic side dish, try out my Mashed Potatoes and Parsnips recipe. The parsnips add so much flavor to the mashed potatoes without adding any extra effort, because you treat them just like you treat the potatoes. Everyone will be raving about how much they love it!
If you really love sweet potatoes, you won't want to miss my Air Fryer Baked Sweet Potatoes recipe. So easy and soooooo delicious!
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Roasted Potato Medley
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Roasted Potato Medley
Ingredients
- 2 sweet potatoes
- 2 russet potatoes
- 3 red potatoes
- 1/4 cup olive oil
- 1 1/2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 cup red onion , chopped
- 3/4 cup dried cranberries
- 1/4 cup parsley , chopped
- 1/2 cup pecans , 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.2 sweet potatoes, 2 russet potatoes, 3 red potatoes
- Add the olive oil and toss to coat.1/4 cup olive oil
- Sprinkle the garlic salt and onion powder, and toss to coat.1 1/2 teaspoons garlic salt, 1 teaspoon onion powder
- Line two baking sheets with non-stick foil (for easy clean up). Distribute half of the potato mixture in a single layer on each.
- Bake for 45 minutes, stirring every 15 minutes.
- Sprinkle the red onion on the baking sheets, and bake about 15 more minutes.1 cup red onion
- 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.3/4 cup dried cranberries, 1/4 cup parsley, 1/2 cup pecans
Nutrition
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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.