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Roasted Potato Medley

Roasted Potato Medley

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Robyn Webb

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

MKALAGAY
52

MKALAGAY

1/10/2006

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.

HEY HEY MAMA
42

HEY HEY MAMA

1/8/2004

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.

JDVMD
23

JDVMD

10/24/2003

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.

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