Sheet Pan Potato Medley with Rosemary

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

An oven-roasted medley of four potato varieties layered with fresh rosemary and garlic for a fragrant and hearty side dish. This mediterranean (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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sheet Pan Potato Medley with Rosemary take to make?

Total time is about 55 minutes (15 min prep + 40 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 Potato Medley with Rosemary?

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 from drying out.

Can I substitute ingredients in Sheet Pan Potato Medley with Rosemary?

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 Potato Medley with Rosemary 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 Potato Medley with Rosemary 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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