Easy Roasted Yukon Gold Potatoes
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Finding a side dish everyone will happily eat can feel like a challenge, but roasted Yukon Gold potatoes never disappoint! With golden, crispy outsides and soft, fluffy centers, they’re the kind of potatoes everyone reaches for first.
Roasted Yukon Gold potatoes are a favorite of mine because their thin skins don’t need peeling, which saves a little time when I’m making dinner. They also hold their shape beautifully in the oven, so they are never mushy.
Whether I serve them up with pulled chicken sandwiches or a fancy holiday ham, these potatoes always taste great.
Once the potatoes are in the oven, I take care of everything else that needs to happen before dinner. It’s one less thing to manage, which always makes things a little less hectic.
Why This Recipe is a Family Favorite
One of my favorite things about this oven roasted potatoes recipe is that it’s easy to customize. You can keep the seasoning simple, or load them up with fresh herbs, flaky sea salt, or any other toppings your family likes.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Leave a little space between each piece so the potatoes roast instead of steam.
- Try to set them on the pan cut sides down for the best browning.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
Yukon Gold potatoes are the best choice because their thin skins don’t need peeling, and they roast up with crisp outsides and soft, fluffy centers. If you don’t have Yukon Golds, red potatoes are the closest substitute.
Olive oil helps the potatoes brown beautifully, but avocado oil is another great option since it holds up well to high oven temperatures.
Fresh herbs, flaky sea salt, and grated Parmesan are all optional, but they’re an easy way to add a little extra flavor.
How to Make Roasted Yukon Gold Potatoes
This is a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Stir the seasonings together first, then toss them with the potatoes and oil so everything has a coating of spices.
- Put the potatoes on the pan with a cut side touching the metal. Leave some space between them so the edges get crispy.
- Halfway through roasting, use a spatula to flip the potatoes over. They’ll finish cooking with even more color and crispness on the other side.
- If you’re using fresh herbs, flaky salt, or Parmesan, sprinkle them on while the potatoes are still hot so they stick better.
Make it kid friendly:
Serve the potatoes with your kids’ favorite dipping sauce, like ketchup, healthy ranch dressing, or honey mustard. Sometimes a familiar dip is all it takes to make a simple side even more exciting.
Crispy Oven Roasted Potatoes FAQs
The potatoes need enough room for the hot air to circulate. If they're crowded together, they'll steam instead of developing crispy edges.
Cutting the potatoes too small can cause them to dry out before the centers become tender. Try to cut them in 1½ inch cubes for the best texture.
No. Yukon Gold potatoes roast beautifully without parboiling, making this recipe quicker and easier while still giving you crisp edges and fluffy centers.
Storing and Reheating
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat them in a 400°F oven or air fryer until hot and crispy again. The microwave works if you're short on time, but the potatoes won't be quite as crisp.
Serving Suggestions
These roasted Yukon Gold potatoes pair well with grilled chicken drumsticks, steak, pork chops, roasted salmon, or meatloaf. Add a simple green salad or your favorite roasted vegetables for an easy meal the whole family will enjoy.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Easy Roasted Yukon Gold Potatoes
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 lbs. Yukon Gold potatoes (about 4 medium-sized), scrubbed and cut into 1½-inch chunks
- 2 tablespoons olive oil or avocado oil
Optional Toppings
- finely chopped fresh herbs chives, parsley, and/or thyme
- flaky sea salt
- grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Lightly oil a large baking sheet, or line with parchment paper. Parchment is best for easy cleanup, but bare metal creates better browning.
- In a small bowl, measure out the 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Stir to combine.
- To a large bowl, add 2 lbs. Yukon Gold potatoes, 2 tablespoons olive oil and seasoning. Toss well to coat.
- Arrange the potatoes, cut-side down where possible, in a single layer on the baking sheet. Try to leave space between pieces, but some overlap is okay.
- Roast in preheated oven for 25–30 minutes, using a spatula to flip them over after 12 minutes.
- Cook until the potatoes have a deep golden color, crisp edges, and tender centers.
- Optionally, top with finely chopped fresh herbs, flaky sea salt, and/or grated Parmesan cheese. Serve while hot.
Notes
- Yukon Gold potatoes have a medium starch content so they roast up fluffy inside without being crumbly. The starch content also helps them develop a golden color and crispy edges. No peeling required either — the skins are tender and add texture.
- Cutting potatoes too small will cause them to dry out. Stick close to 1½-inch chunks.
- Overcrowding the pan is the most common reason for soggy potatoes.
- Add toppings right when the potatoes come out of the oven so they stick to the potatoes more easily.
