Roasted Yukon Gold Potatoes
on Nov 22, 2024
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These easy roasted Yukon gold potatoes make the most of this special potato variety. With just 8 ingredients, this is a side dish that goes with countless main dishes for a weeknight meal or a holiday dinner. I season the potatoes with garlic powder, onion powder, salt and pepper before roasting them in the oven. They end up deep golden brown and crisp on the edges and tender and creamy in the middle.
Table of Contents
Why You’ll Love This Recipe
It’s great to get specific with your potato variety and cooking method. The humble potato is special. There are different types that are better for one type of cooking than another. The reason could be their size, shape or their starch content. When you pay attention to these details, you get potatoes that are perfectly cooked because you are enhancing what’s already there.
As much as I love seasoning my potatoes with just salt and pepper, here I reach for a few more ingredients in my spice drawer. Garlic powder and onion powder, two pantry mainstays, give the roasted potatoes good flavor with very little effort.
You can serve these roasted Yukon gold potatoes for a holiday like Thanksgiving, Christmas or Easter or on any weeknight. Roasted potatoes are as close to a universally loved side dish as you can get. You might as well have a rotation of potato dishes to keep things interesting.
Why Makes Yukon Gold Potatoes Special?
Yukon golds are a hybrid of yellow potatoes and white potatoes. If you think about potatoes on a scale from starchy (russet potatoes) to waxy (red potatoes), they land right in between. They have medium starch content and thin skins. Their flesh is more moist, so that gives them a creamy and almost buttery quality.
Yukon gold potatoes are an all-purpose potato that you can roast, bake, mash, boil or sauté. What I enjoy about roasted Yukon golds is that they are crisp and brown on the edges while being super creamy in the middle. They are different than potatoes with more starch that are more fluffy when you roast them.
The Ingredients
This is what you need:
- Yukon gold potatoes are medium to large in size and are more round than russet potatoes. Look for ones without any soft spots or bruises. You are going to dice them, so it’s ok if they are different sizes.
- Cornstarch: For this recipe, I borrow the strategy I use for my oven-baked French fries. I soak the potatoes in cold water. Then I whisk cornstarch with the oil and spices and toss the potatoes in this mixture. This helps the edges get crispy. Again, this contrast with the creaminess of these potatoes is so good.
- Olive oil: You will need oil to grease the pan and for the potatoes.
- Dried seasonings: I include a mix of garlic powder, onion powder, kosher salt and black pepper.
- Fresh herbs are the finishing touch. I recommend either chopped parsley or minced chives or both.
How To Roast Yukon Gold Potatoes
Preheat the oven to 425 degrees F. Lightly grease a baking sheet with olive oil.
1. Cut the potatoes into 3/4-inch pieces.
2. Soak the potatoes. You should do this for 30 minutes in a big bowl of cold water. This removes some of the starch to get that crispiness. Pat them off with a towel.
3. Whisk the olive oil, cornstarch, garlic powder, salt and pepper.
4. Stir the potatoes into the oil mixture. Make sure they are evenly coated.
5. Put the potatoes on the prepared baking sheet. They should be in a single layer and not overlap.
6. Roast the potatoes. Give them 25-30 minutes until they are nicely browned on one side. Then flip them over and continue cooking for 10-15 minutes until they are browned on the other side and tender in the middle. Toss the hot potatoes with fresh herbs before serving.
Recipe Tips
- Try to cut the potatoes the same size. I know this is easier said than done because potatoes are round and often oddly shaped. This will help them cook more evenly. If necessary, pull potatoes off the pan that look more done than others. This is good advice for any roasted veggies.
- Don’t be shy about letting the potatoes really brown. This does come down to personal preference, but so often I find that people take the potatoes out of the oven too early. You don’t want to miss out on browning.
- If you can’t find Yukon gold potatoes, you can substitute with yellow potatoes. Technically they are not the same, but this is the closest option.
- I prefer greasing than pan with olive oil, but you can line it with parchment paper. Lining makes cleanup easier, but I like my potatoes to make direct contact with the hot metal.
- When you take the crispy roast potatoes out of the oven, you can also sprinkle them with grated Parmesan cheese. Use a plant-based, dairy free cheese if you are vegan.
Serving
Roasted potatoes go with lots of main dishes whether that’s as formal as a holiday meal like Thanksgiving and dry rubbed turkey, or any night of the week roasted chicken. I also am a big fan of oven roasted potatoes with greens like I do in this roasted fingerling potato kale salad. You could use roasted Yukon potatoes.
Leftovers & Storage
These roasted potatoes are best served warm right after they finish roasting. If you have leftovers, you can store them in an airtight container in the fridge up to 3 days. Reheat them in a 350-degree F oven. Please keep in mind they won’t be as crisp as when you first roasted them. Leftover potatoes are also good in egg dishes like frittatas and scrambles.
More Roasted Potato Recipes
Rosemary Roasted Potatoes
Smashed Roasted Potatoes
Garlic Herb Fingerling Potatoes
Mini Hasselback Potatoes
Roasted Potatoes & Carrots
Hasselback Sweet Potatoes
Roasted Yukon Gold Potatoes
Ingredients
- 3 tablespoons olive oil plus more for greasing pan
- 2 pounds Yukon Gold potatoes
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley and/or minced chives
Instructions
- Preheat the oven to 425 degrees F. Lightly grease a large rimmed baking sheet with olive oil.*
- Cut the potatoes into a 3/4-inch dice.
- Soak the potatoes in a large bowl of cold water for 30 minutes. Then pat them dry with a towel.
- In a large bowl, whisk 3 tablespoons olive oil, cornstarch, garlic powder, onion powder, salt and pepper. Add the potatoes and toss them around, so they are well coated in the oil mixture.
- Spread the potatoes into a single layer across the prepared sheet pan. They should not be overlapping.
- Roast the potatoes for 25-30 minutes until they are nicely browned on one side. Then flip them over to the other side and continue cooking for 10-15 minutes until they are browned and tender in the middle.
- Toss the potatoes with the fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
