Roasted Potato Medley
This roasted potato medley features 3 different kinds of potatoes plus pecans for a nutty crunch and dried cranberries for a unique sweet flavor!
Servings: 6
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
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
