Recipe by Robyn Webb
"The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Watch video tips and tricks
russet potato, cubed
red potato, cubed
sweet potato, peeled and cubed
minced fresh thyme
low fat, low sodium chicken broth
Super easy, delicious, nice presentation, and healthful--what more could you ask! I used Yukon Gold and sweet potatoes, and I followed the advice of other reviewers, decreasing balsamic vinegar to 1 1/2 Tbsp. and increasing chicken broth to 3/4 cup. I also used 1/2 tsp. of dried thyme because I didn't have fresh. I baked for one hour, stirring 2 or 3 times during baking to ensure that none of the pieces on top dried out. It turned out great. Even my five-year-old, who generally dislikes sweet potatoes, loved them in this dish. I can't wait to make it again.
A great way to make potatoes. Will definately make again...
i love the flavor this recipe gives the potatoes, but it took A LOT longer to bake than the recipe said and i ended up adding a lot more chicken broth so the potatoes didn't dry out. also, the russet didn't really absorb the flavor, but the red and sweet were great! i will do this again, but with only red and sweet potatoes, and i will cube the potatoes smaller. i love potatoes, so i'll definitely make it again.
Excellent dish. Served this with the New York Strip Chicago Style recipe from this site and it was a perfect match of flavors. I added slightly more chicken broth and cooked a bit longer. Only had Yukon Gold and sweet potatoes this time so I decided to slice thinly instead of dicing the potatoes. I layered the potato slices creating a stacked look for a sleek presentation and decorated with the fresh thyme.
This is the replacement for mashed potatoes in our family. It's a great side dish for entertaining. My family requests it for every celebration. The fresh thyme and fresh garlic are really essential. So flexible - they can sit in the oven until the steaks or burgers (or appetizers!) are done. This is will be a family heirloom recipe for us.
Very tasty. I used all red potatoes and water instead of broth as I didn't have broth. The vinegar was not overpowering. I'll make again!
Easy way to make tasty potatoes. I don't use the sweet potato since I don't like them and I increased the cook time to an hour, turning the potatoes after 30 minutes. Everyone who has tried these potatoes loved them and wanted the recipe. For the chicken broth, I use Wyler's sodium free bouillon, which is also fat free. I've made this recipe with just russets and it was delicious. Great side dish for breaded baked chicken breasts or breaded pork chops. Thanks Robyn!
These potatoes were AWESOME! Had to cook them 50 minutes to get them tender. Added some chopped rosemary and flat leaf parsley, Kosher Salt and fresh ground black pepper. VERY YUMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Potato Medley
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make perfect roasted red potatoes the easy way.
See how to make amazing oven-roasted red potatoes.
See a boil-and-roast method for making beautiful, crispy roasted potatoes.