Sheet Pan Potato Medley with Rosemary

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

An oven-roasted medley of four potato varieties layered with fresh rosemary and garlic for a fragrant and hearty side dish. This Mediterranean recipe (vegetarian), ready in about 55 minutes, pairs red potatoes, yellow potatoes, purple potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 1 cup, quartered red potatoes
• 1 cup, quartered yellow potatoes
• 1 cup, quartered purple potatoes
• 1 cup, halved lengthwise fingerling potatoes
• 3 tbsp olive oil
• 2 tbsp, chopped fresh rosemary
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 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 large sheet pan with parchment paper.
2. Step 2: In a large bowl, toss together 1 cup quartered red potatoes, 1 cup quartered yellow potatoes, 1 cup quartered purple potatoes, and 1 cup halved fingerling potatoes with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread the potato medley in a single layer on the prepared sheet pan and roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.
4. Step 4: Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld.