Description
A simple and reliable recipe for crispy roasted Yukon Gold potatoes, perfect for busy weeknights.
Ingredients
Scale
- 2 to 2.5 pounds Yukon Gold potatoes, cut into bite-sized chunks
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder or 3 cloves fresh garlic, finely chopped
- Optional: rosemary, paprika, or grated parmesan
- Optional finishing: squeeze of lemon or a spoon of sour cream
Instructions
- Heat your oven to 425°F (220°C). Put a sheet pan in while it heats so it gets hot.
- Rinse the potatoes and pat them dry. If the skin looks good, leave it on.
- Toss potatoes with olive oil, salt, pepper, and garlic.
- Carefully spread them on the hot pan in a single layer, giving them space to avoid steaming.
- Roast for 20 minutes, flip, then roast for an additional 15 to 25 minutes until deeply golden.
- Finish with lemon, herbs, or parmesan while they are hot.
Notes
For crispy results, ensure potatoes are well-dried before roasting and do not overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Yukon Gold potatoes, roasted potatoes, easy side dish, healthy cooking, weeknight meals