Roasted Potato Medley Recipes

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ROASTED HERB POTATO MEDLEY



Roasted Herb Potato Medley image

Make and share this Roasted Herb Potato Medley recipe from Food.com.

Provided by Bev I Am

Categories     Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar
1/4 cup chopped shallot
5 teaspoons chopped fresh thyme or 2 teaspoons dried thyme
5 teaspoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 teaspoons fennel seeds, chopped
3 lbs medium-size red potatoes, each cut into 8 wedges
3 lbs medium-size yukon gold potatoes, each cut into 8 wedges
fresh thyme sprig
rosemary sprig

Steps:

  • Preheat oven to 400°F.
  • Oil 2 large baking sheets.
  • Whisk first 6 ingredients in large bowl to blend.
  • Add potatoes.
  • Sprinkle generously with salt and pepper.
  • Toss to coat.
  • Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
  • Reserve oil mixture in bowl.
  • Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
  • Return potatoes to reserved oil mixture in bowl; toss.
  • (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
  • Garnish with herb sprigs.

ROASTED POTATO MEDLEY



Roasted Potato Medley image

A great dish to get your family introduced to sweet potatoes. This came from the American diabetes Association.

Provided by SharonB

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 russet potato, cubed
1 large red potatoes, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
1/4 cup low-sodium low-fat chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, combine all ingredients and toss well to coat potatoes.
  • Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

ROASTED HERB POTATO MEDLEY



Roasted Herb Potato Medley image

Provided by Lane Crowther

Categories     Herb     Potato     Side     Roast     Thanksgiving     Vegetarian     Fall     Vegan     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 9

1/2 cup olive oil
1/2 cup white balsamic vinegar or regular balsamic vinegar
1/4 cup chopped shallots
5 teaspoons chopped fresh thyme or 2 teaspoons dried
5 teaspoons chopped fresh rosemary or 2 teaspoons dried
2 teaspoons fennel seeds, chopped
3 pounds medium-size red-skinned potatoes, each cut into 8 wedges
3 pounds medium-size Yukon Gold potatoes, each cut into 8 wedges
Fresh thyme and rosemary sprigs

Steps:

  • Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
  • Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROASTED POTATO MEDLEY



Roasted Potato Medley image

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
  • Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

RAINBOW POTATO ROAST



Rainbow Potato Roast image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

  • Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  • Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  • Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

OVEN-ROASTED SPRING VEGETABLE MEDLEY



Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

  • Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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Top Asked Questions

How to cook red potatoes for mashed potatoes?
Directions. In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender. Rustic, dreamy and creamy mashed red potatoes.
How to cook a large potatoes roast in the oven?
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
What is roasted potato Medley made of?
Roasted Potato Medley. "The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.".
How long to cook a potatoes in the oven?
Directions 1 Step 1#N#Preheat oven to 375 degrees F (190 degrees C).#N#Advertisement 2 Step 2#N#In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and... 3 Step 3#N#Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender. More ...

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