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5
from 1 vote
Roasted Potato Medley
Sweet potatoes, white potatoes, red potatoes, and red onions roasted in garlic with olive oil and tossed with dried cranberries and pecans.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Servings:
6
Calories:
363
kcal
Author:
Kristin
Ingredients
▢
2
sweet potatoes
▢
2
russet potatoes
▢
3
red potatoes
▢
¼
cup
olive oil
▢
1 ½
teaspoons
garlic salt
▢
1
teaspoon
onion powder
▢
1
cup
red onion
, chopped
▢
¾
cup
dried cranberries
▢
¼
cup
parsley
, chopped
▢
½
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.
¼ cup olive oil
Sprinkle the garlic salt and onion powder, and toss to coat.
1 ½ 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.
¾ cup dried cranberries,
¼ cup parsley,
½ cup pecans
Nutrition
Calories:
363
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Sodium:
631
mg
|
Potassium:
1019
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
6360
IU
|
Vitamin C:
19.6
mg
|
Calcium:
48
mg
|
Iron:
2.2
mg