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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 meals (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.

Frequently asked questions

How long does Sheet Pan Herb-Roasted Potatoes with Red and Blue Potato Medley take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Herb-Roasted Potatoes with Red and Blue Potato Medley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red potatoes, quartered from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Potatoes with Red and Blue Potato Medley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Herb-Roasted Potatoes with Red and Blue Potato Medley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

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

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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