Roasted Yukon Gold Potatoes

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Roasted Yukon Gold Potatoes

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.

Prep Time10

Cook Time40

Soaking30

Total Time1 20

Course: Side Dish

Cuisine: American

Servings:

Author: Paige Adams

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 10-12 minutes until they are browned and tender in the middle.
Toss the potatoes with the fresh herbs.

Notes

*You can line the pan with parchment paper if you prefer. It will make cleanup easier. The potatoes will not get as brown as when they make direct contact with the baking sheet.

The potatoes are best eaten warm right after you roast them.

Store leftover potatoes in an airtight container in the refrigerator up to 3 days. Warm them in a 350-degree F oven. They will not be as crisp as when they were first roasted.

You can use leftover potatoes in salads or dice them and add them to a frittata, omelet or even scrambled eggs.

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