Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.
Preheat the oven to 425 degrees. Cut the potatoes in half or quarters, so all potato pieces are the same size. Place on a large baking sheet (or 2 smaller baking sheets) and drizzle with 1½ Tbsp. oil, salt, and pepper.