Gluten Free Roasted Potato Medley with Cranberries & Pecans

Friday, November 21, 2014

Liven up your Thanksgiving side dishes with this gluten-free, vegetarian and vegan friendly potato medley!
Roasted Potato Medley with Cranberries & Pecans; #glutenfree #vegan and #vegetarian from Dizzy, Busy & Hungry for

Yield: 4-6 servings
Prep time:
Cook time:

Roasted Potato Medley with Cranberries & Pecans Thanksgiving Side Dish

Hello to all of Anyonita's wonderful readers! This is Kristin from Dizzy Busy and Hungry, back again to share another recipe with all of you! This time of year, as we approach the holidays, I am always on the lookout for really great side dishes to serve at holiday dinners. They must be easy, delicious, and elegant, so that they don't make me crazy with lots of fancy ingredients or instructions, yet they make my dinner guests feel like I went all out for them!

This potato dish is one of my favorites. The potatoes turn out slightly crispy on the outside, and nice and tender on the inside. The garlic salt and cranberries play perfectly off one another, with just the right amount of saltiness and sweetness combined in each bite. The pecans add a nice crunch, and the parsley contributes some color as well as another layer of savory flavor. This dish is a hit every time I serve it! 


For the potato medley
1/4 cup olive oil
1/4 cup parsley, chopped
1/2 cup pecans, chopped
3/4 cup dried cranberries
1 teaspoon onion powder
1 cup red onion, chopped
1 1/2 teaspoons garlic salt
2 sweet potatoes
2 russet potatoes
3 red potatoes

A serving of roasted potato medley perfect as a Thanksgiving or Christmas side dish from Dizzy, Busy & Hungry for

Roasted Potato, Cranberry & Pecan Medley


  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Wash and slice the potatoes into approximately 1 inch cubes. (No need to peel them.) Place the cubes in a large bowl.
  3. Add the olive oil and toss to coat.
  4. Sprinkle the garlic salt and onion powder, and toss to coat.
  5. For easy cleanup, line two baking sheets with non-stick foil. Distribute half of the potato mixture in a single layer on each.
  6. Bake for 45 minutes, stirring every 15 minutes.
  7. Sprinkle the red onion on the baking sheets, and bake about 15 more minutes.
  8. Potatoes are done when they are tender and showing browning. You can bake until they are browned to your liking.
  9. Remove from oven and let cool slightly.
  10. Transfer potatoes to a large bowl, add cranberries, parsley, and pecans, and toss to combine.
Thanks to all of you and Anyonita for your hospitality today! I hope you will stop by my blog, Dizzy Busy and Hungry, and check out some of the other family-friendly recipes I have! I would love to see you there, or you can follow me on social media!
A serving of roasted potatoes with cranberries and pecans from Dizzy, Busy & Hungry for

1 comment:

  1. YUM! I've never thought about these combos, but they sound delicious!

    Thanks for joining the Link Up this week and Happy Thanksgiving! :)


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