Description
Crispy on the outside and tender on the inside, these Yukon gold roasted potatoes make a perfect addition to any meal.
Ingredients
Scale
- 2 ½ lbs Yukon gold potatoes (cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt (or added to taste)
- ½ tsp freshly ground black pepper (or added to taste)
- 2 Tbsp unsalted butter (cut into pieces)
- Kosher salt (to taste)
- 2 Tbsp parsley (finely chopped, to garnish)
Instructions
- Preheat the oven to 425ºF.
- Cut potatoes into bite-sized pieces, about 1/2” to 3/4” thick and place them in a large mixing bowl.
- Drizzle with olive oil and season with salt and pepper. Toss to combine and coat in oil.
- Arrange on a parchment-lined or non-stick 13×18 baking sheet, keeping potatoes in a single layer with the flat side of the potatoes facing down.
- Dot the top of the potatoes with pieces of butter.
- Bake at 425ºF for 25-30 minutes until golden on the bottoms and easily release from the pan.
- Flip using a spatula and roast another 15-20 minutes or until golden brown and crispy in spots and tender when pierced with a fork.
- Sprinkle with kosher salt to taste, garnish with parsley, and serve warm.
Notes
Do not overcrowd the pan for the best texture. Experiment with different spices for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: roasted potatoes, Yukon gold, side dish, holiday recipe, family recipe
