Oven-Roasted Potato Medley with Thyme

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A colorful medley of red, white, and purple potatoes roasted with fresh thyme and garlic for a simple patriotic side dish. This American-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs red potatoes, white potatoes, purple potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, quartered red potatoes
• 1 lb, quartered white potatoes
• 1 lb, quartered purple potatoes
• 3 tbsp olive oil
• 4 fresh thyme sprigs
• 4, smashed garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss 1 lb quartered red potatoes, 1 lb quartered white potatoes, and 1 lb quartered purple potatoes with 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
3. Step 3: Spread potatoes out in a single layer on the prepared baking sheet and scatter 4 fresh thyme sprigs and 4 smashed garlic cloves over the top.
4. Step 4: Roast in the oven for 35-40 minutes, tossing halfway through, until potatoes are tender inside and crispy on the edges with golden brown spots.
5. Step 5: Remove thyme sprigs before serving and serve warm as a vibrant side dish celebrating patriotic colors.