Roasted Yukon Gold Potatoes

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I’ve always believed that simplicity is at the heart of the most satisfying dishes, and Roasted Yukon Gold Potatoes are a prime example. These golden little gems crisp up beautifully in the oven, delivering a savory crunch on the outside while remaining buttery and tender within. They’ve been my go-to for everything from busy weeknight dinners to holiday feasts, and I never fail to get compliments when they hit the table.

What makes this recipe shine isn’t just the flavor—it’s the texture and the ease. Yukon Golds have just the right amount of starch to hold their shape while becoming perfectly fluffy inside. A toss in olive oil, some basic seasoning, and a hot oven is all it takes. I’ll often add a generous handful of chopped parsley at the end for a fresh pop of color and a little herbaceous lift.

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Why You’ll Love This Roasted Yukon Gold Potatoes Recipe

• Crispy outside, creamy inside – the best of both potato worlds.
• Minimal ingredients – pantry staples come together effortlessly.
• Perfect for any occasion – casual meals or elegant dinners alike.
• Customizable – switch up the herbs or spices to suit your mood.
• Naturally gluten-free and vegan – everyone at the table can enjoy them.

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What Kind of Potatoes Should I Use for Roasted Yukon Gold Potatoes?

Yukon Gold potatoes are ideal for this recipe thanks to their naturally creamy texture and thin skin that crisps up beautifully when roasted. Their golden color and slightly buttery flavor give them a delicious depth that works incredibly well with just olive oil and herbs. While you can substitute other types like red potatoes or baby potatoes, nothing quite delivers that signature balance like Yukon Golds.

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Options for Substitutions

Don’t worry if you’re out of a few things—this recipe is forgiving and flexible:

• Potatoes: No Yukon Golds? Baby red, white, or fingerling potatoes will also roast nicely.
• Olive Oil: Avocado oil or melted ghee are great alternatives with high smoke points.
• Garlic: Freshly minced garlic is wonderful, but garlic powder can work in a pinch.
• Herbs: Swap parsley for fresh thyme, rosemary, dill, or even chopped chives.
• Seasonings: Paprika, onion powder, or a sprinkle of Parmesan can elevate the flavor.

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Ingredients for This Roasted Yukon Gold Potatoes Recipe

• Yukon Gold Potatoes
  These are the star of the show. Their buttery interior and thin skins make them perfect for roasting without peeling.
• Olive Oil
  Helps crisp up the potatoes and carries the seasoning evenly. It also adds a rich, savory base flavor.
• Salt
  Essential for enhancing the natural flavor of the potatoes. I prefer sea salt or kosher salt for even seasoning.
• Black Pepper
  Adds just the right amount of heat and depth to balance the richness of the oil and potatoes.
• Garlic (Minced or Powdered)
  Brings a warm, aromatic quality that complements the golden, crispy edges.
• Fresh Parsley (Chopped)
  Sprinkled on at the end, it adds a fresh, herby brightness that lightens up the dish.
• Optional: Paprika or Smoked Paprika
  Adds a touch of color and a gentle warmth, especially great if you want a hint of smokiness.

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Step 1: Prep the Potatoes

Start by washing the Yukon Gold potatoes thoroughly. No need to peel them—the skins are thin and delicious when roasted. Cut each potato in half, or quarters if they’re especially large, so they cook evenly and get nicely crisped.

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Step 2: Season and Toss

Place the cut potatoes in a large mixing bowl. Drizzle with olive oil, then add salt, black pepper, minced garlic (or garlic powder), and paprika if using. Toss everything well to ensure each piece is coated evenly with oil and seasoning.

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Step 3: Arrange on a Baking Sheet

Spread the seasoned potatoes cut side down on a large baking sheet lined with parchment paper or lightly greased. Give them space—overcrowding will lead to steaming instead of crisping.

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Step 4: Roast to Golden Perfection

Roast in a preheated oven at 425°F (220°C) for about 35–40 minutes. Don’t flip them! Let the cut sides get deeply golden and crisp—this creates that irresistible crust.

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Step 5: Garnish and Serve

Once roasted, remove the tray from the oven and sprinkle chopped fresh parsley over the hot potatoes. Let them sit for 2–3 minutes to settle before serving warm.

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How Long to Cook the Roasted Yukon Gold Potatoes

Roast the potatoes at 425°F (220°C) for about 35 to 40 minutes. This high temperature ensures the outside gets crispy while the inside stays soft and fluffy. The key is to place them cut-side down and resist flipping—this is what builds that gorgeous, golden crust. For extra-crispy edges, you can broil them for the last 2–3 minutes, but keep a close eye on them.

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Tips for Perfect Roasted Yukon Gold Potatoes

• Dry your potatoes well after washing—moisture is the enemy of crispiness.
• Cut uniformly so all the pieces cook at the same rate.
• Use enough oil, but not too much. You want each potato to be coated, not swimming.
• Preheat your oven fully before placing the tray inside—starting cold will steam the potatoes instead of roasting them.
• Don’t flip halfway—leave them cut-side down the entire time to let that side crisp up.
• Finish with fresh herbs after baking, not before, to keep their color and flavor vibrant.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: When potatoes are too close together, they steam instead of roast. Use a large baking sheet or two smaller ones if needed.
• Skipping the preheat: Putting potatoes into a cold oven delays caramelization and affects texture.
• Using too little oil: Without enough oil, the potatoes won’t crisp properly and may dry out.
• Over-seasoning with garlic early: Fresh garlic can burn if added too early—either add it halfway through or use garlic powder.
• Not checking for doneness: Use a fork to test if they’re fork-tender; if not, give them a few extra minutes.
• Flipping them too soon: Keep the cut side down the entire bake time for the best golden crust.

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What to Serve With Roasted Yukon Gold Potatoes?

Grilled Steak

The crispy potatoes make a perfect match for juicy, charred steak—especially with a dollop of herbed butter.

Roast Chicken

Serve them alongside a simple roast chicken with lemon and rosemary for a comforting, classic dinner.

Baked Salmon

A lighter pairing, especially with a squeeze of lemon and a drizzle of dill sauce over both the fish and the potatoes.

Sautéed Greens

Balance the richness of the potatoes with garlic-sautéed spinach, kale, or Swiss chard.

Fried or Poached Eggs

A quick brunch or dinner combo—pile the potatoes onto a plate and top with a runny egg.

Lentil Stew

For a plant-based option, these roasted potatoes are hearty and filling next to a warm, spiced lentil stew.

Aioli or Dipping Sauces

They shine as a side or a snack—serve them with garlic aioli, ranch, or even a smoky romesco.

Grilled Veggie Skewers

Make it a full vegetarian meal with grilled peppers, mushrooms, and zucchini skewers.

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Storage Instructions

If you have leftovers (which is rare in my house), let the roasted Yukon Gold potatoes cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. To reheat, use the oven or a skillet—not the microwave—to bring back their crispiness. Simply bake at 400°F (200°C) for about 10–12 minutes or reheat in a hot skillet with a touch of oil until warmed through and golden again.

For longer storage, you can freeze them, though texture may suffer slightly. Lay them in a single layer on a tray to freeze individually first, then transfer to a freezer-safe bag. Reheat straight from frozen in a hot oven at 425°F (220°C) for 15–20 minutes.

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Estimated Nutrition

Per serving (about 1 cup):

• Calories: 180
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 220mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g

Note: Nutrition values are estimates and may vary depending on exact ingredients and serving sizes.

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Frequently Asked Questions

Can I make these potatoes ahead of time?

Yes! Roast them up to a day in advance and reheat in a hot oven to revive the crisp texture. Avoid microwaving if you want to keep that golden crunch.

Do I need to peel Yukon Gold potatoes?

Not at all—the thin skin crisps beautifully and adds texture. Plus, it saves prep time and retains nutrients.

Can I use an air fryer instead of an oven?

Definitely. Air fry at 400°F (200°C) for about 18–20 minutes, shaking the basket halfway through. They’ll get just as crisp, maybe even quicker.

What’s the best way to cut the potatoes?

Cut them into halves or quarters, depending on size. You want uniform pieces so they cook evenly and roast properly.

Can I add other vegetables to the pan?

Absolutely! Carrots, sweet potatoes, parsnips, or even brussels sprouts roast well alongside. Just keep the cuts uniform and don’t overcrowd.

Why didn’t my potatoes get crispy?

Most likely, the pan was overcrowded, or the oven wasn’t hot enough. Also, make sure the potatoes were dry before roasting and that you used enough oil.

Are these good for meal prep?

Yes—they store and reheat well. You can use them in bowls, breakfast hashes, or as a simple side throughout the week.

What herbs go well besides parsley?

Try fresh thyme, rosemary, oregano, or even basil. Dried herbs work too—just use less, as their flavors are more concentrated.

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Conclusion

Roasted Yukon Gold Potatoes are a kitchen staple for a reason—easy, satisfying, and endlessly versatile. With their crisp golden exterior and tender, buttery center, they’re the perfect side for nearly any meal. Whether you’re prepping them for a cozy family dinner or dressing them up for guests, they always deliver that comforting bite everyone craves. Once you make them, they just might become your new favorite go-to.

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