Sheet Pan Herb-Roasted Potatoes with Red and Blue Potato Medley

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An easy sheet pan recipe featuring a colorful medley of red and blue potatoes roasted with fresh herbs, a perfect patriotic side dish for any occasion. This American-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs red potatoes, quartered, blue potatoes, quartered, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Step 2: In a large bowl, toss 2 cups quartered red potatoes and 2 cups quartered blue potatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until potatoes are evenly coated.
  3. Step 3: Spread the potatoes in a single layer on the prepared sheet pan, ensuring they are not crowded.
  4. Step 4: Roast in the preheated oven for 30-35 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the edges and tender inside.
  5. Step 5: Remove from oven and let cool for 5 minutes before serving as a colorful patriotic side.

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