Potato Medley
Colorful, crispy, and bursting with flavor, this Potato Medley recipe is a show-stopping side dish that combines the earthy goodness of red, Yukon Gold, and purple potatoes. Tossed in a fragrant blend of olive oil, garlic, fresh rosemary, and thyme, and roasted to golden perfection, these bite-sized potato cubes are irresistibly tender inside and delightfully crisp outside. A hint of paprika adds a subtle smokiness, while an optional sprinkle of Parmesan cheese offers a savory finishing touch. Perfect for weeknight dinners or special occasions, this roasted potato medley is easy to prepare, naturally gluten-free, and garnished with fresh parsley for an extra pop of color and brightness. Add this versatile, crowd-pleasing dish to your go-to list of roasted vegetable recipes today!
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Recipe Information
Ingredients
- 2 cups Red potatoes
- 2 cups Yukon Gold potatoes
- 2 cups Purple potatoes
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Parmesan cheese (grated, optional)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash and scrub all the potatoes thoroughly, then pat them dry with a clean towel.
Cut the potatoes into 1-inch cubes, ensuring uniform size for even cooking.
In a large mixing bowl, combine the potato cubes with olive oil, minced garlic, rosemary, thyme, salt, black pepper, and paprika. Toss well to coat the potatoes evenly.
Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Place the baking sheet in the preheated oven and roast the potatoes for 35-40 minutes, flipping them halfway through to ensure even browning.
Check the potatoes for doneness by piercing them with a fork—they should be tender on the inside and crispy on the outside.
If desired, sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of roasting and let it melt.
Remove the potatoes from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley before serving. Enjoy your Potato Medley as a side dish or on its own!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
