Name: Roasted Potato Medley with Cranberries and Pecans Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 large Sweet Potato (15-18 oz; can substitute with butternut squash.); 1 large Russet Potato (15-18 oz; can enhance taste with Yukon Gold.); 3 small Red Potatoes (15-18 oz; can substitute with purple potatoes.); 3 tablespoons Olive Oil (Can substitute with avocado oil or melted butter.); 1.5 teaspoons Garlic Salt (Can use regular salt and minced garlic as alternative.); 1 teaspoon Onion Powder (Fresh onions can be used, requires cooking time adjustment.); 1 medium Red Onion (Chopped; can substitute with shallots.); 0.75 cup Dried Cranberries (Can substitute with raisins or dried figs.); 0.25 cup Parsley (Chopped; can swap with rosemary or thyme.); 0.5 cup Pecans (Roughly chopped; walnuts can serve as an alternative.)

As the crispness of fall settles in, my kitchen transforms into a vibrant tapestry of colors, and that’s when my Roasted Potato Medley with Cranberries and Pecans comes alive. This healthy side dish showcases the earthy goodness of three different potatoes, marrying them beautifully with the nutty crunch of pecans and the sweet hint of dried cranberries. Not only is this recipe simple and easy to whip up, but its inviting flavors make it a heartwarming addition to any fall gathering or holiday feast. It’s the perfect way to say goodbye to fast food and hello to homemade comfort. Curious how such a delightful medley can bring a smile to your table? Let’s dive into the goodness!

Why You’ll Love This Roasted Potato Medley?

Vibrant Flavors: The combination of sweet, earthy, and nutty ingredients creates a flavor explosion that captures the essence of fall.

Easy Preparation: With just a few simple steps, anyone can master this dish, making it perfect for both novice cooks and seasoned chefs.

Versatile Ingredients: Feel free to swap in your favorite veggies or nuts; this recipe easily adapts to your pantry staples!

Crowd-Pleaser: This medley is an impressive side that delights guests, pairing wonderfully with options like Baked Maple Glazed Salmon or a refreshing green salad.

Healthy and Comforting: Not only is it healthy, but it also packs the warmth and comfort we crave during those chilly evenings.

Colorful Presentation: Your table will radiate with beautiful colors, making this dish a feast for both the eyes and the palate!

Roasted Potato Medley with Cranberries and Pecans Ingredients

For the Potatoes
• Large Sweet Potato (15-18 oz) – Adds sweetness and creaminess; can substitute with butternut squash for a similar flavor profile.
• Large Russet Potato (15-18 oz) – Provides a soft, fluffy texture; enhance buttery taste by using Yukon Gold potatoes instead.
• Small Red Potatoes (15-18 oz) – Contributes a waxy texture and beautiful color; substitute with purple potatoes for a vibrant presentation.

For the Seasoning
• Olive Oil (3 tablespoons) – Used for roasting, enhancing flavors, and adding healthy fats; can substitute with avocado oil or melted butter.
• Garlic Salt (1 ½ teaspoons) – Introduces depth of flavor and seasoning; use regular salt and fresh minced garlic as an alternative.
• Onion Powder (1 teaspoon) – Adds savory notes; fresh onions can be used instead, but will require adjustment in cooking time.
• Red Onion (1, chopped) – Provides sweetness and acidity; shallots can be used for a milder flavor.

For the Add-ins
• Dried Cranberries (¾ cup) – Offers a sweet balance to the savory ingredients; substitute with raisins or chopped dried figs for different sweetness.
• Parsley (¼ cup, chopped) – Adds freshness and color; can swap with rosemary or thyme to complement the roasted flavors.
• Pecans (½ cup, roughly chopped) – Adds crunch and a nutty flavor; walnuts can serve as an alternative.

This Roasted Potato Medley with Cranberries and Pecans brings together wholesome ingredients for a comforting and satisfying dish that everyone will adore!

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 essential to achieving that perfect golden-brown exterior on your potatoes. As the oven warms up, you’ll create a cozy atmosphere filled with the anticipation of a delicious meal!

Step 2: Prepare the Potatoes
Wash your large sweet potato, russet potato, and small red potatoes thoroughly and cut them into 1-inch cubes, leaving the skins on for extra nutrients and texture. Place the cubed potatoes into a large mixing bowl. The vibrant colors of the different potato varieties will make your Roasted Potato Medley visually stunning!

Step 3: Season the Potatoes
Drizzle 3 tablespoons of olive oil over the cubed potatoes along with 1 ½ teaspoons of garlic salt and 1 teaspoon of onion powder. Toss everything together until each piece is evenly coated in the aromatic oil and seasonings. You want each cube to be a little glistening piece of flavor, ready for roasting.

Step 4: Prepare the Baking Sheet
Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. Spread the seasoned potato cubes in a single layer across the sheets, making sure not to overcrowd them. This will allow for even roasting and help achieve that desired caramelized goodness on each piece.

Step 5: Roast the Potatoes
Place the baking sheets in the preheated oven and bake for 45 minutes. Every 15 minutes, use a spatula to stir the potatoes, ensuring they brown evenly. You’ll know they’re ready when they are tender to the fork and delightfully golden on the outside—this is the beauty of your Roasted Potato Medley!

Step 6: Add the Red Onions
After 30 minutes of roasting, carefully remove the sheets from the oven and add the chopped red onion to the baking sheets. Toss it in gently with the potatoes before returning them to the oven for another 15 minutes. The onions will soften and sweeten, perfectly complementing the potatoes!

Step 7: Combine with Add-ins
Once the baking time is up, remove the roasted potatoes and onions from the oven and transfer them to a large bowl. Add ¾ cup of dried cranberries, ¼ cup of chopped parsley, and ½ cup of roughly chopped pecans. Toss everything together gently, allowing the cranberries to slightly plump and the pecans to blend harmoniously into the Roasted Potato Medley.

Step 8: Serve Immediately
Your Roasted Potato Medley with Cranberries and Pecans is now ready to shine as a side dish! Serve it warm to fully appreciate the contrasting textures of the crunchy pecans, sweet cranberries, and tender potatoes. Enjoy the delightful flavors at your next gathering or cozy family meal.

Make Ahead Options

These Roasted Potato Medley with Cranberries and Pecans are perfect for busy weeknights and can be prepped in advance to save you time. You can cut and season the potatoes up to 24 hours ahead; simply store them in an airtight container in the refrigerator to maintain freshness. To prevent browning, drizzle them lightly with olive oil and cover tightly. When you’re ready to serve, roast the potatoes as directed, adding the chopped red onion during the last 15 minutes. The delicious crunch of roasted pecans and tangy cranberries will remain just as delightful, ensuring you enjoy this warm side dish with minimal effort!

Variations & Substitutions for Roasted Potato Medley

Feel free to explore and personalize your Roasted Potato Medley with delightful twists that ignite your culinary creativity!

Squash Substitute: Swap butternut squash for sweet potatoes for a delightful autumn twist that brings a sweet, rich flavor.
Different Potatoes: Use Yukon Gold instead of russet potatoes to enhance the buttery qualities of this cozy side dish. The creamy texture will make it even more inviting.
Colorful Potatoes: Try using purple potatoes in place of red ones to create a stunning showstopper on your table, impressing guests and family alike.
Healthy Fats: Replace olive oil with avocado oil for a different flavor profile, while still reaping the benefits of healthy fats that add depth to your medley.
Flavor Boost: Incorporate fresh minced garlic instead of garlic salt for a more pronounced garlic flavor; just be mindful of the added moisture.

Nestled among the richness of roasted veggies, a hint of fresh garlic will elevate your dish to new heights of deliciousness.

Nutty Alternatives: Walnuts can be an excellent alternative to pecans, providing a similar crunch while introducing a slightly different flavor. Both nuts bring texture and heartiness that are sure to warm your heart.
Cheese Topping: For a tangy twist, sprinkle some crumbled feta or goat cheese on top just before serving. This gives an added layer of creaminess that pairs beautifully with the sweet potatoes and cranberries.

Pair this medley with your favorite main dishes, such as Baked Maple Glazed Salmon or a refreshing green salad, to create a delightful and wholesome meal experience!

What to Serve with Roasted Potato Medley with Cranberries and Pecans

This delightful trio of textures and flavors creates a warming centerpiece for any gathering, ready to take your fall meals to the next level.

Baked Maple Glazed Salmon: The sweet glaze complements the cranberries, while the salmon’s richness balances the earthy potatoes beautifully.
Crisp Green Salad: A refreshing salad with mixed greens and a tangy vinaigrette offers a lovely contrast to the hearty roasted medley. It’s a bright addition that keeps things light.
Savory Quinoa Pilaf: Nutty quinoa adds protein and complements the roasted flavors, layering in different textures. It’s a fulfilling option that rounds out the meal.
Creamy Garnish: A dollop of sour cream or Greek yogurt drizzled with chives can add a creamy element, enhancing each bite for a delightful mouthfeel.
Roasted Brussels Sprouts: The caramelized edges and slightly bitter flavor of Brussels sprouts echo the roasted goodness while providing a delicious crunch.
Warm Dinner Rolls: Soft and buttery rolls are perfect for mopping up any stray bites of the medley, inviting everyone to enjoy every last morsel.
Chilled Sparkling Cider: This festive drink adds a fizzy twist and balances the sweetness of the cranberries with its refreshing acidity.
Pumpkin Pie: For dessert, a classic pumpkin pie brings a seasonal finish, mirroring the warm spices and flavors of fall found in the medley.

How to Store and Freeze Roasted Potato Medley with Cranberries and Pecans

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. This helps maintain the flavor and texture of your delicious Roasted Potato Medley.

Freezer: For longer storage, freeze the medley in an airtight container for up to 3 months. Gradually thaw in the fridge before reheating.

Reheating: When ready to enjoy again, reheat in the oven at 350°F (175°C) for about 15-20 minutes, ensuring the potatoes regain their crispy goodness.

Expert Tips for Roasted Potato Medley

Uniform Cutting: Ensure all potatoes are cut into 1-inch cubes for even roasting. This prevents some pieces from being undercooked while others burn.
Prevent Overcrowding: Spread the potatoes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, making them less crispy.
Boil for Crispiness: For extra crispy potatoes, briefly boil the cubed potatoes for 5-7 minutes before roasting, then dry them thoroughly to achieve that perfect golden-brown texture.
Check for Doneness: Use a fork to test if the potatoes are tender before adding red onions; they should be soft but still hold their shape in the Roasted Potato Medley.
Storage Solutions: Store leftovers in an airtight container in the fridge for 4-5 days, or freeze them for longer storage while retaining flavor and texture.

Roasted Potato Medley with Cranberries and Pecans Recipe FAQs

What type of potatoes should I use for the best flavor?
Absolutely! For the best flavor and texture, I recommend using a combination of large sweet potatoes, large russet potatoes, and small red potatoes. Each type contributes a unique element: the sweet potato adds creaminess, while the russet provides fluffiness, and the red potatoes offer beautiful color and a waxy texture.

How should I store leftovers of the Roasted Potato Medley?
After enjoying your meal, store any leftovers in an airtight container in the fridge for up to 4-5 days. This will help preserve the flavors and textures. I often make sure to set aside a batch for lunch the next day!

Can I freeze the Roasted Potato Medley?
Certainly! For freezing, first let the medley cool completely. Then, place it in an airtight container or freezer bag, and freeze for up to 3 months. When you’re ready to enjoy, thaw it slowly in the fridge overnight, and reheat in the oven at 350°F (175°C) for about 15-20 minutes to restore its delightful crunch.

What should I do if my potatoes are mushy after baking?
If you find your potatoes are mushy, this could happen if they were overcrowded on the baking sheet or not cut uniformly. The next time, try spreading them out more, ensuring they’re in a single layer, and cut them all to about 1-inch cubes. For that perfectly roasted texture, aim for even baking by stirring every 15 minutes as directed.

Are there any dietary considerations for this recipe?
It’s very versatile! The Roasted Potato Medley is vegetarian and can easily cater to various dietary needs. If you have nut allergies, simply replace the pecans with sunflower seeds or omit them altogether. It’s also suitable for those seeking gluten-free options, making it a friendly dish for diverse gatherings.

How do I choose ripe ingredients for this recipe?
When selecting your potatoes, look for firm and blemish-free ones. Sweet potatoes should have smooth skin without dark spots, while the russets should be free from sprouting. For the cranberries, ensure they’re plump and not overly dried out. Fresh ingredients significantly enhance the flavor of your Roasted Potato Medley!