If You Want the Best Roasted Potatoes—Use Yukon Golds (Trust Me)
Alright, so let me just say: I’ve made these roasted Yukon Gold potatoes a hundred times (give or take a few). I think my first attempt at perfecting them was when I cooked dinner for the family and, well, slightly charred the entire batch because I got distracted by my neighbor’s cat. Hah. It’s become almost a Sunday ritual, sometimes even a Wednesday pick-me-up, and—honestly—even my potato-skeptical brother starts hovering when he smells them. (Side note: does anyone else have that one kitchen towel that’s so ugly, but you keep it for sentimental reasons? Mine always comes out for potato night…)
Why You’ll Love These Roasted Potatoes
I make these when dinner needs to feel a bit cozier (or when I’m just avoiding fancy prep). My family goes crazy for them—my sister always asks for the “crispy corner pieces” (as if I can control the potato physics). These are the potatoes I do when the fridge is looking bare and all I have are spuds, garlic, maybe some tired rosemary. Oh, and sometimes I toss in some other roots if they’re about to give up the ghost, but Yukon Golds have this buttery magic that saves the day every single time. I used to get frustrated that they never got crispy enough—turns out, I just needed a hotter oven and more olive oil than I thought. Go figure!
Here’s What You’ll Need (Substitutions Welcome!)
- 2 pounds Yukon Gold potatoes (sometimes I just use red potatoes if that’s what’s left, but Yukon really does roast up fluffier)
- 3 tablespoons olive oil (more if the potatoes look thirsty; I’ve used melted butter in a pinch and it’s, honestly, decadent)
- 1 teaspoon kosher salt (my grandma, rest her soul, swore by Maldon but, uh, I just grab the regular shaker half the time)
- Several good cracks of black pepper (I don’t really measure it, just keep going till my wrist gets tired)
- 3 cloves garlic, minced (or skip if it’s a vampire night; pre-minced stuff is fine, no one’s judging)
- 1 tablespoon fresh rosemary or thyme, chopped (dried works too—just use less; sometimes I forget altogether and no one complains)
- Optional: pinch of smoked paprika, squeeze of lemon, or a little parmesan to finish—just get creative
How I Actually Make Them (Casual Instructions Ahead…)
- Preheat your oven to 425°F (220°C). Anything cooler, and it just doesn’t get that lovely crisp. Trust me here.
- Scrub the potatoes—no need to peel Yukon Golds unless you really want to. I like the skins, to be honest.
- Chop into chunks—think bite-sized but not too tiny. If you go too small, you’ll end up with crispy pebbles (which, actually, is its own joy).
- Pop them in a big mixing bowl, drizzle with olive oil, salt, and all the good stuff. Toss with your hands; it’s messy, but those fancy spatulas never coat them just right. Here’s where I usually sneak a taste of raw potato—I have no self-control.
- Spread the potatoes out on a big baking sheet. Don’t crowd them! If they’re piling up, just use two trays. It does make a difference, which I learned the hard way, once upon a time.
- Roast for 25 minutes, give them a shuffle with a spatula (or just a big spoon, it’s fine), and pop them back in for another 15–20 minutes. You want brown edges and a fluffy center. Don’t worry if they look a bit weird at this stage—it always sorts itself out.
- Finish with extra salt or a squeeze of lemon if you feel fancy. Serve immediately, though these magically taste okay if you wander off and forget them for ten minutes.
Some Notes Straight from My Messy Kitchen
- Once, I tried parboiling first. Made ’em mushy. Skip that—just high heat is plenty.
- If you’re using bigger potatoes and the chunks are, well, kinda lumpy, just roast a bit longer. No need to panic.
- Actually, I find it works better if you don’t fuss over turning them perfectly. Uneven browning = more golden bits.
If You Wanna Switch Things Up (Or, Um, Not)
- Toss with curry powder for a wild side—kids didn’t love this; maybe your family is braver.
- Try sweet potatoes tossed in with the Yukons. Sometimes they burn faster—so maybe add them a bit later. Or just fish them out first (I’m terrible at this step).
- I added capers once. Wouldn’t do that again, if I’m honest.
Gear You’ll Need (Or, You Know, Improvise)
- A sturdy baking tray (I say ‘sturdy’ but in college, I just used a cheap one with foil. Worked alright, but more mess.)
- Mixing bowl big enough for a potato dance party. But I’ve used a salad spinner bowl before—worked great.
- Big spoon or spatula. Or your hands—just be careful when turning them hot.
How to Store Leftovers (If You Have Them… Doubtful)
Toss leftovers in a container and stash in the fridge—they’ll last 2–3 days (though honestly, in my house it never lasts more than a day!). The cold bits make a weirdly good breakfast hash if you fry them up in a pan. I think they taste better the next day—fight me.
What I Serve These With (My Two Cents)
So, we always pile these next to roast chicken or, occasionally, just a salad if we’re pretending to eat light. On holidays, they’re the ones that disappear first—but sometimes I just eat them straight off the tray with sour cream (don’t tell the others). My aunt dips them in ketchup, but that’s apparently controversial.
Lessons Learned (a.k.a. How Not to Ruin Them)
- I once tried to rush the roasting with higher heat. Black potatoes, my friend. Lower, longer, crispier—patience is key.
- Don’t skimp on oil. I did once and, well, let’s just say I had to soak the tray overnight (and did a lot of scraping).
- Those super-crowded trays? Never gets crispy. Just split the batch—future-you will thank you (even if it means washing another pan; sorry, that’s life).
Real Questions People Have Asked Me (and What I Actually Say)
- Can I make these ahead? Yep, totally—reheat in a hot oven so they crisp back up, not the microwave… unless you love soggy potatoes (no judgment).
- What if I only have russets? Honestly, just go for it. They’ll still be good, maybe fluffier inside but not quite as buttery. Yukon Gold is best, but hey—we work with what we’ve got.
- How do you get them that crispy? More oil than you think (I swear every time it’s too much, but nope), and don’t skimp on preheating the oven.
- Is the skin supposed to stay on? Yes! Or no! I leave it on for Yukon Gold, but if you’re not a fan (some people aren’t, apparently), peel away.
- Why do mine stick to the pan? A bit of parchment paper helps, but honestly, it’s usually about not enough oil or an old tray. I just let them cool for a sec and they usually release. Or I use a spatula and a little elbow grease, Kiwi style.
- How small should I cut the pieces? Around the size of a dice, but, y’know, slightly irregular is fine. Life’s too short for perfect chunks.
So, those are my perfectly imperfect Yukon Gold roasted potatoes. They’re kind of my kitchen comfort food—honestly, if yours don’t end up quite ‘by the book,’ well, join the club. Sometimes I think the lopsided ones taste best anyway.
Ingredients
- 2 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the cubed Yukon Gold potatoes with olive oil, salt, pepper, garlic powder, rosemary, and smoked paprika until evenly coated.
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3Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded for maximum crispiness.
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4Roast in the preheated oven for 30–35 minutes, flipping the potatoes halfway through, until golden brown and crispy on the edges.
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5Remove from the oven, transfer to a serving dish, and garnish with fresh parsley before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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