Roasted Potato Medley

Roasted Potato Medley

"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."
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Ingredients

50 m servings 118 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
  3. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 110
  1. 163 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

A great way to make potatoes. Will definately make again...

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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 ...

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 r...

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 h...

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 essen...

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 th...

A great way to make potatoes. Will definately make again...

I only had yukon golds and sweets. I used roasted garlic flavored olive oil and white wine vinegar because I had to red wine vinegar. Cut potatoes into bite-sized chunks.....wonderful and smelle...

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!

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