For extra crispy potatoes, try parboiling them for 5-7 minutes before roasting. Feel free to experiment with other herbs, such as rosemary or oregano. A drizzle of honey or maple syrup after roasting adds a touch of sweetness. Add a pinch of red pepper flakes for a hint of spice.
Roasted Potato Medley
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS516
Elevate your side dish game with this vibrant medley of roasted potatoes! Russet, red, and sweet potatoes unite in a symphony of flavors, infused with aromatic thyme, garlic, and a tangy balsamic glaze. A simple yet elegant recipe that's sure to impress.
Ingridients
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Nutrition
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Carbohydrate18 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium34 mg
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Sugar2 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)
02 Step
Recipe View 0 mins In a large bowl, gently toss together the cubed russet potato, red potato, and sweet potato.
03 Step
Recipe View 0 mins In a small bowl, whisk together the olive oil, balsamic vinegar, minced thyme, minced garlic, and chicken broth.
04 Step
Recipe View 5 mins Pour the mixture over the potatoes and toss well to ensure all pieces are evenly coated. (5 minutes)
05 Step
Recipe View 0 mins Transfer the potato mixture to a casserole dish or baking sheet in a single layer.
06 Step
Recipe View 40 mins Roast uncovered for 40 minutes, or until the potatoes are tender and lightly browned, flipping halfway through. (40 minutes)
07 Step
Recipe View 5 mins Remove from oven and let cool for 5 minutes before serving.
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Sebastian Paucek
Oct 13, 2024This recipe is a lifesaver! I always struggle with potato side dishes, but this one is so easy and flavorful. My family loves it!
Emelie Hintz
Apr 28, 2024I tried this recipe with rosemary instead of thyme, and it was amazing! Thanks for the inspiration.
Bettie Leuschke
Dec 20, 2023I found that roasting the potatoes on a baking sheet instead of a casserole dish made them crispier.
Aliza Reichert
May 1, 2023The balsamic vinegar adds a wonderful tanginess to the potatoes. I'll definitely be making this again.