Name: Delicious Roasted Potato Medley with Cranberries and Pecans
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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; 1.5 teaspoons Garlic Salt; 1 teaspoon Onion Powder (optional); 1 Red Onion (chopped); 0.75 cup Dried Cranberries; 0.25 cup Parsley (chopped); 0.5 cup Pecans (roughly chopped)

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The aroma of roasted vegetables wafting through the air is enough to bring anyone back to cozy family gatherings. Today, I’m excited to share my Roasted Potato Medley with Cranberries and Pecans, a delightful dish that perfectly captures the essence of autumn. This vibrant mix of sweet, russet, and red potatoes, paired with crunchy pecans and tart cranberries, makes for a side dish that’s as visually stunning as it is delicious. One of the best perks? It’s super easy to make—just toss everything together and let the oven do the magic! Whether you’re looking to impress guests at a holiday feast or simply want a comforting weeknight addition to your table, this healthy vegetarian recipe welcomes everyone to indulge in a guilt-free treat. Are you ready to discover how this festive medley can transform your cooking lineup? Let’s dive in!

Why is This Roasted Potato Medley Special?

Hearty and Healthy: Packed with nutritious ingredients, this medley is a feast for both your taste buds and your body.
Autumnal Flavors: The delightful combination of sweet potatoes, tart cranberries, and crunchy pecans echoes the comforting essence of fall.
Ease of Preparation: Minimal prep time and simple steps mean you can enjoy delicious home-cooked goodness without the hassle.
Versatile Side Dish: Perfect alongside entrees like Baked Maple Glazed Salmon or for a cozy weeknight meal.
Crowd Pleaser: Its beautiful presentation and irresistible flavors make it a sure hit for family gatherings and festive celebrations!

Roasted Potato Medley Ingredients

For the Potatoes
• Large Sweet Potato (15-18 oz) – Provides natural sweetness and a creamy texture; you can substitute with butternut squash for a similar sweetness.
• Large Russet Potato (15-18 oz) – Offers a fluffy texture when cooked; Yukon gold potatoes can replace it for a buttery flavor.
• Small Red Potatoes (7 total, 15-18 oz) – Contributes a waxy, firm texture that holds up well during roasting.
For Flavoring
• Olive Oil (3 tablespoons) – Enhances flavor and promotes even cooking; other oils like avocado can be swapped in if desired.
• Garlic Salt (1 ½ teaspoons) – Adds savory depth; you can use regular salt and minced garlic to taste as a substitute.
• Onion Powder (1 teaspoon) – Provides umami flavor; it’s optional but boosts the overall taste.
• Red Onion (1, chopped) – Adds sweetness and a pop of color; yellow onion works as a substitute if needed.
For the Sweetness
• Dried Cranberries (¾ cup) – Introduces a lovely sweet and tart contrast; raisins can be used as a substitution for a different flavor.
• Parsley (¼ cup, chopped) – Adds freshness and vibrant color; feel free to swap with thyme or rosemary for variation.
For Crunch
• Pecans (½ cup, roughly chopped) – Delivers crunch and a delightful nutty flavor; walnuts or sunflower seeds can be used for a nut-free option.

This Roasted Potato Medley with Cranberries and Pecans is not only a treat for the palette but also a colorful addition to your Thanksgiving table or any autumn feast!

Step‑by‑Step Instructions for Roasted Potato Medley with Cranberries and Pecans

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving that golden-brown, crispy exterior on your Roasted Potato Medley. Take a moment to gather your equipment: a large mixing bowl for preparing the ingredients and a baking sheet lined with parchment paper for easy cleanup.

Step 2: Prepare the Potatoes
Next, wash and peel the large sweet potato and russet potato. Chop them, along with the small red potatoes, into 1-inch cubes, ensuring uniform sizing for even roasting. Place all the potato cubes into your prepared mixing bowl, allowing the colors to mix and start visualizing the beautiful Roasted Potato Medley that’s to come.

Step 3: Season the Potatoes
Drizzle the 3 tablespoons of olive oil over the potato cubes in the mixing bowl. Sprinkle the garlic salt and onion powder onto the potatoes, and toss everything together until well-coated. The oil is essential for flavor and helps achieve a perfect roast that’s both crispy and tender. You’ll know it’s ready when the potatoes have a glossy sheen.

Step 4: Arrange on Baking Sheet
Take your lined baking sheet and spread the potato mixture in a single layer, making sure they’re not overcrowded. This allows for even cooking and helps the potatoes roast rather than steam. At this point, the colorful assortment of potatoes should catch your eye, promising a delicious outcome in your Roasted Potato Medley.

Step 5: Bake the Potatoes
Place the baking sheet in the preheated oven and bake for 45 minutes. During this time, make sure to stir the potatoes every 15 minutes. This step is crucial for achieving that delightful crispy texture on all sides and will transform your medley with warmth and cozy flavors.

Step 6: Add Red Onion
After 45 minutes, carefully remove the baking sheet from the oven and add the chopped red onion. Toss it with the potatoes on the sheet, then return everything to the oven. Bake for another 15 minutes until the vegetables are beautifully tender and caramelized, filling your kitchen with an irresistible aroma.

Step 7: Combine Ingredients
Once the potatoes and onions have roasted to perfection, transfer them to a large bowl. Mix in the ¾ cup of dried cranberries, ¼ cup of chopped parsley, and ½ cup of roughly chopped pecans. Toss everything together gently to ensure a harmonious blend of flavors and textures in the Roasted Potato Medley.

Step 8: Serve and Enjoy
Your Roasted Potato Medley with Cranberries and Pecans is now ready to shine on your dining table! Serve immediately, showcasing the vibrant colors and delicious aromas. This delightful side dish pairs well with many entrees and is sure to impress family and friends alike at your next gathering.

Expert Tips for Roasted Potato Medley

Uniform Cuts: Ensure potato pieces are cut evenly to promote even roasting, preventing some from being undercooked and others overdone.
Boil for Crispiness: For extra crispy edges, briefly boil the potatoes before roasting or soak them in water for 30 minutes to remove excess starch.
Flavor Variations: Experiment with additional spices like paprika or rosemary to elevate the flavor of your Roasted Potato Medley with Cranberries and Pecans.
Check for Tenderness: Use a fork to test if the potatoes and onions are tender before combining with cranberries and pecans; adjust baking time as needed.
Storage Solutions: Store any leftovers in an airtight container in the fridge for up to 5 days; reheat in the oven for the best texture.

Make Ahead Options

Preparing this Roasted Potato Medley with Cranberries and Pecans ahead of time is a fantastic way to streamline your meal planning! You can chop the potatoes and store them in a sealed container in the refrigerator up to 24 hours in advance. To prevent browning, toss the cut potatoes in a little olive oil and store them in cold water until ready to use. The dried cranberries and chopped pecans can be kept in separate containers in the pantry for up to 3 days. When you’re ready to serve, simply roast the potatoes and onions, then mix in the cranberries and pecans for that delicious, warm hug of autumnal flavors—just as scrumptious as if you had made it fresh!

How to Store and Freeze Roasted Potato Medley

Room Temperature: It’s best to let your Roasted Potato Medley cool down completely to room temperature before storing. However, aim to eat it fresh for the best taste.
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. When ready to enjoy, reheat in the oven for the best texture, ensuring they stay crispy.
Freezer: To freeze, place cooled portions in freezer-safe bags or containers, sealing tightly. They can last up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For optimal reheating, bake at 350°F (175°C) until heated through, about 15-20 minutes. This helps regain that delightful crispness of your Roasted Potato Medley.

Roasted Potato Medley with Cranberries and Pecans Variations

Feel free to tweak your medley and make it your own with these delightful variations!

Butternut Squash: Replace sweet potatoes with butternut squash for a different seasonal flavor that’s equally sweet and creamy.
Cheesy Finish: Sprinkle with crumbled feta or goat cheese just before serving for an irresistible burst of creaminess that elevates the dish.
Green Goodness: Serve over a bed of fresh greens or mix in cooked quinoa for a heartier vegetarian main that offers extra nutrients.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to introduce a gentle heat, creating an exciting contrast to the sweetness.
Nut-Free: Swap pecans with sunflower seeds to cater to nut allergies while still providing that essential crunch.
Herb Infusion: Experiment with fresh herbs like thyme or rosemary instead of parsley for added depth and fragrance.
Flavor Boost: Toss in some dried thyme, rosemary, or sage while roasting to enhance that warm, autumnal flavor profile.
Zesty Citrus: For a bright twist, add the zest of one orange or lemon before serving to brighten and refresh the medley, making it a standout dish.

These variations can bring your Roasted Potato Medley with Cranberries and Pecans to new heights! You might also enjoy it alongside an equally comforting dish like Hasselback Potatoes Garlic for a full experience of delicious flavors.

What to Serve with Roasted Potato Medley with Cranberries and Pecans

This heavenly potato medley can effortlessly elevate any meal, weaving warmth and comfort into every dish.

Baked Maple Glazed Salmon: The sweet and tangy glaze beautifully complements the earthy potatoes, creating a harmonious fall feast.
Herb-Roasted Chicken: A succulent choice that pairs perfectly with the medley’s crispy textures and autumnal flavors, enhancing the overall dining experience.
Creamy Garlic Spinach: This lush side adds a rich, creamy contrast to the medley, balancing flavors while keeping your plate vibrant and inviting.
Cranberry Sauce: Boost the tartness featured in the potato medley by serving a side of fresh cranberry sauce—perfect for festive occasions.
Quinoa Salad: A refreshing, grainy option that brings a delightful chewiness and nutty flavor, adding a wholesome touch to your table.
Roasted Brussels Sprouts: These caramelized veggies complement the medley’s sweetness with a crispy bite, enhancing texture and making your meal more dynamic.

Roasted Potato Medley with Cranberries and Pecans Recipe FAQs

How do I choose ripe potatoes for the medley?
Absolutely! When selecting potatoes, look for those that are firm and free of any dark spots or blemishes. Ideally, choose potatoes that are uniform in size for even cooking. Sweet potatoes should be smooth and vibrant in color, while russet potatoes should feel heavy for their size, indicating freshness.

How should I store leftovers from the Roasted Potato Medley?
Very! Allow your Roasted Potato Medley to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 5 days. When you’re ready to enjoy it again, be sure to reheat it in the oven for that perfect crunchy texture, which typically takes about 15-20 minutes at 350°F (175°C).

Can I freeze this dish, and if so, how?
Definitely! To freeze your Roasted Potato Medley, first let it cool to room temperature. Then, portion the medley into freezer-safe bags or containers, ensuring to press out as much air as possible to prevent freezer burn. These can last in the freezer for up to 3 months. When it’s time to reheat, simply thaw overnight in the fridge and then reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

What should I do if the potatoes are not crispy after baking?
If the potatoes aren’t crispy as you’d like them, there could be a couple of reasons. First, make sure that the potato pieces are uniform in size to allow for even cooking. If they were overcrowded on the baking sheet, they might steam instead of roast. For an extra crispy result in future batches, consider parboiling the potatoes for 5-10 minutes beforehand to remove some starch, then follow the baking instructions as stated.

Are there any dietary considerations for this dish?
Absolutely! The Roasted Potato Medley is vegetarian and can easily be made vegan. If you have nut allergies, substitute pecans with sunflower seeds for a delightful crunch without the nuts. Be mindful that dried cranberries can sometimes contain added sugars or preservatives; choose varieties that suit your dietary preferences, or swap them with unsweetened raisins for a healthier option.

Can I make substitutions for any ingredients?
Yes! This medley is quite forgiving and allows for tasty swaps. If you prefer, replace sweet potatoes with butternut squash for similar sweetness. You can also interchange pecans with walnuts or omit them altogether if you’re looking for a nut-free option. For the herbs, swap parsley with thyme or rosemary to add your preferred flavor. Get creative and make this dish your own!