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Roasted Potato Medley with Cranberries and Pecans

Delicious Roasted Potato Medley with Cranberries and Pecans

Roasted Potato Medley with Cranberries and Pecans is a delightful autumn dish that combines sweet, russet, and red potatoes with savory crunch and sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 1 large Sweet Potato 15-18 oz
  • 1 large Russet Potato 15-18 oz
  • 7 small Red Potatoes 15-18 oz
Flavoring
  • 3 tablespoons Olive Oil
  • 1.5 teaspoons Garlic Salt
  • 1 teaspoon Onion Powder optional
  • 1 Red Onion chopped
Sweetness
  • 0.75 cup Dried Cranberries
  • 0.25 cup Parsley chopped
Crunch
  • 0.5 cup Pecans roughly chopped

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • large mixing bowl

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the sweet potato and russet potato. Chop into 1-inch cubes.
  3. Drizzle olive oil over the potatoes and sprinkle with garlic salt and onion powder. Toss until coated.
  4. Spread the potato mixture in a single layer on the lined baking sheet.
  5. Bake for 45 minutes, stirring every 15 minutes.
  6. Add chopped red onion after 45 minutes and bake for another 15 minutes.
  7. Combine the roasted potatoes and onions in a bowl with cranberries, parsley, and pecans.
  8. Serve immediately and enjoy!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Ensure potato pieces are cut evenly to promote even roasting. For crispiness, you can soak potatoes in water before roasting.

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