Best 8 Roasted Potato Medley Recipes

ROASTED POTATO MEDLEY

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.

ROASTED HERB POTATO MEDLEY

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 HERB POTATO MEDLEY

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

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 POTATO MEDLEY

Steps:

• 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
• 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
• 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
• 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.

BONNIE'S ROASTED POTATO AND SQUASH MEDLEY

Steps:

• 1. Use a large glass dish, like a lasagna dish.
• 2. Prepare the vegetables. Wash the zuchinni, and cut it on the diagonal almost 1/2 inch thick. Slice the purple onion into thick wedges. Slice olives in half. Scrub potatoes, poke each potato twice with a fork and set them in the microwave and cook 7 minutes and test for doneness. Potatoes need to be almost done and will cut cleanly when sliced with a knife and not fall apart. Slice the potatoes on the diagonal almost 1/2 inch thick slices.
• 3. Heat a large skillet with a little olive oil in it on medium high. The idea is to sear the vegetables, not cook them. Brown the squash on both sides and remove from pan, fry the onions, then the potatoes. Do not over cook. Fry fast and set aside.
• 4. Pre-heat oven to 450 degrees.
• 5. Arrange your dish with squash and onions and olives on the left, and potatoes on the right as depicted in my photo. Prop the squash and potatoes up on end and let them lean and overlap as you put each one in the dish. It does not have to be perfect. Divide your dish with squares of red bell pepper (or wedges of tomatoes) Add any other vegetables you wish. I added a green pepper.
• 6. Sprinkle just the potatoes with Natures Seasoning and a dusting of paprika.
• 7. Place in the oven uncovered and bake 15 minutes.
• 8. Remove from oven and sprinkle the grated Fontina cheese over the squash and potatoes and return to the oven and bake 10 minutes more. Serve immediately.
• 9. Cook's Tip: Do not overcook! Enjoy!

ROASTED SWEET POTATO MEDLEY

Steps:

• 1. Dice up bacon and cook in large non stick skillet until done. Remove bacon and set aside.
• 2. Peel sweet potatoes and cube into 1" squares. Dice onion. Place both in skillet with bacon drippings and season with pepper only, cook on med heat until potatoes are fork tender but NOT mushy. NOTE: you want enough "oil" to thoroughly coat potatoes, add more olive oil if needed.
• 3. Meanwhile roughly chop dried cranberries, and dice anaheim pepper.
• 4. When potatoes are tender, turn off heat and add bacon, cranberries, pepper and almonds. Toss to mix, add coarse sea salt and toss once more.
• 5. NOTE: Add salt at end of cooking time. That way you get that nice salty bite each time right along with the sweet. AMAZING flavor.

ROASTED POTATO MEDLEY

Steps:

• 1. Preheat oven to 425*F. Peel and cube the sweet potatoesand yukan gold potatoes. Scrub the new (red) potatoes and cut into cubes.
• 2. Place the potatoes in a large saucepan. Add enough lightly salted water, covering the potatoes. Bring to a boil, and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick (or parchment paper) lined baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the pottatoes until golden brown and crisp, about 25-30 minutes. Serve.
• 5. Serving Suggestion: Perfect complement to roast chicken, pork, veal, or lamb. An international style salad would round off this home-style meal.