These tricolor sliced roasted potatoes are the perfect side dish for Thanksgiving! They’re lightly seasoned with a few simple spices and baked until golden and tender.
Roasted Potatoes
Roasted potatoes are one of the best side dishes to serve at any holiday or dinner party. Everyone loves them, and they’re such a simple dish to toss together.
I made these delicious tricolor sliced potatoes with russet potatoes, orange sweet potatoes and purple sweet potatoes. They’re seasoned with salt, pepper, garlic and thyme and tossed in a mixture of olive oil and butter.
The potatoes come out so tender, and the colors are just gorgeous!
I know for most people, Thanksgiving dinner is all about the sides dishes. This year, I’m pretty much changing up all of my sides to the non-traditional ones- including these roasted potatoes.
I still plan to serve some of the usual thanksgiving staples, but these sliced potatoes are a fun dish to add to the menu.
How to make the perfect sliced roasted potatoes
- First start off by slicing the potatoes. I prefer using a sharp knife over a mandolin because you don’t want them to turn into crispy chips in the oven- you still want some texture to them. I left the skins on the russet potatoes, and peeled the sweet potatoes. You can keep all the skins on, or peel them all depending on your preference
- Once they’re sliced, toss them in the olive oil and spices until evenly coated
- Next, grease a baking dish with cooking spray and begin layering the potatoes diagonally. I didn’t follow any set pattern, but made sure to spread the colors around.
- Top the potatoes with melted butter and a few sprigs of thyme
- Bake your dish for about an hour, covering it with tin foil for half the time to ensure the potatoes get cooked through
These roasted potatoes pair well with any main course meal. They’re soft like butter, but still get a crisp outer layer. I kept my seasoning pretty simple, but feel free to add rosemary, lemon zest or any other herbs you like!
I can’t wait for you guys to try them 🙂
Other side dishes to serve this Thanksgiving:
Maple Balsamic Roasted Brussels Sprouts
Garlic Sesame Green Beans
Blood Orange Kale Salad with Fennel and Avocado
Honey Sriracha Roasted Carrots
Sliced Roasted Potatoes
Ingredients
- 2 medium russet potatoes
- 1 sweet potato, peeled
- 1 purple sweet potato, peeled
- 1/4 cup olive oil
- 1/4 cup melted butter, vegan or regular
- 1.5 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Fresh thyme, about 2-3 sprigs cut into pieces or substitute rosemary
- Sea salt, to top
- Cooking spray, to grease the baking dish
Directions
- Preheat the oven to 400 F
- Thinly slice the potatoes and add them to a large bowl.
- Toss them together with the olive oil, salt, pepper and garlic powder until evenly combined.
- Spray a large baking dish with cooking spray, mine was about 11″ x 7″ but you can use a 9″ x 13″ or a large round dish.
- Layer the potatoes in the baking dish so they overlap eachother to form three rows. If you’re left with a few extra slices at the end just stick them in between the other slices until the pan is filled.
- Pour the melted butter over the potatoes and throw on a few fresh pieces of thyme
- Cover the pan with tinfoil. Bake for 30 minutes, until the potatoes are tender. Remove the tinfoil and bake for an additional 35-40 minutes. Towards the last 10 minutes, I like to raise the heat to 425 F.
- Once the potatoes are done, top with flakey sea salt and a few extra pieces of thyme.
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