Roasted Yukon Gold Potatoes

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I can never resist the crispy, golden crust of Roasted Yukon Gold Potatoes—especially when they’re hot out of the oven and sprinkled with fresh herbs. These potatoes are my go-to side dish for just about any meal. They’re ridiculously simple to make, but the flavor payoff is huge. That natural buttery taste of Yukon Golds shines through, and when you roast them to perfection, the outside turns crisp while the inside stays tender and creamy.

What I love most is how versatile these roasted potatoes are. They can just as easily accompany a holiday roast as they can a casual weekday dinner. I’ve made them hundreds of times, tweaking the seasoning, temperature, and oil levels until they hit that just-right sweet spot—crispy edges, soft middles, and a touch of char for added depth. Trust me, once you get them right, you’ll keep coming back to this method again and again.

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Why You’ll Love This Roasted Yukon Gold Potatoes Recipe

Roasted Yukon Gold Potatoes are everything a great side dish should be—easy to prepare, satisfying, and loaded with flavor. Yukon Golds have a naturally buttery texture that holds up beautifully under high heat, making them ideal for roasting. They crisp up without falling apart and have a rich flavor that doesn’t need a ton of extras to shine.

Whether you’re serving these potatoes alongside grilled chicken, pan-seared steak, or a veggie stir-fry, they bring comfort and balance to your plate. Plus, they’re naturally gluten-free, require minimal prep, and taste amazing straight out of the oven or even reheated.

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

The answer is right in the name—Yukon Golds are the star here, and for good reason. Their medium starch content strikes a perfect balance between waxy and fluffy, which means they crisp beautifully on the outside while staying creamy inside. Unlike russet potatoes that can dry out or red potatoes that may not crisp as well, Yukon Golds are just right for roasting.

If you’re wondering whether to peel them, you don’t have to. Their thin, delicate skin crisps up wonderfully and adds both flavor and texture. Just give them a good scrub, cut them in half, and they’re ready to roast.

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Options for Substitutions

While Yukon Golds are ideal, there are a few swaps you can make if needed:

• Baby Potatoes: These work well, especially if you find a medley of colors. Just halve them like Yukon Golds.
• Red Potatoes: Slightly waxier but still roast nicely. They won’t get quite as crispy, but they hold their shape well.
• Russet Potatoes: Only use if it’s all you have. You’ll need to peel them, and they’ll roast up drier, but they’ll still be tasty.
• Olive Oil: You can substitute with avocado oil or even duck fat for an ultra-luxurious finish.
• Fresh Herbs: No parsley on hand? Try rosemary, thyme, or chives instead.

Roasted potatoes are forgiving, so feel free to adapt based on what’s in your kitchen.

Ingredients for This Roasted Yukon Gold Potatoes Recipe

Yukon Gold Potatoes
These are the heart of the recipe. Their buttery flavor and golden flesh make them ideal for roasting, delivering crispy edges and tender centers.

Olive Oil
A generous drizzle helps the potatoes crisp up in the oven and adds a smooth, slightly fruity note.

Garlic Powder
A subtle way to infuse garlicky flavor throughout the dish without burning during roasting.

Paprika
Adds a warm, smoky hint and helps deepen the golden color of the roasted surfaces.

Salt
Essential for drawing out moisture and enhancing the natural flavor of the potatoes.

Black Pepper
Gives the potatoes a slight kick and balances the richness with a bit of sharpness.

Fresh Parsley
Sprinkled on at the end for a fresh, herbal finish that brightens the entire dish.

Each ingredient is simple on its own, but together they create an irresistible side that’s packed with flavor and texture.

Step 1: Preheat the Oven

Set your oven to 425°F (220°C). A hot oven is key to getting those crispy edges while keeping the inside of the potatoes soft and tender.

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Step 2: Prep the Potatoes

Scrub the Yukon Gold potatoes clean and pat them dry. Cut them in half—this increases surface area for better caramelization. If they’re on the larger side, quarter them.

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Step 3: Season and Toss

In a large mixing bowl, combine the halved potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Toss well until each piece is evenly coated. Don’t be shy with the seasoning—every potato should be glossy and well-covered.

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Step 4: Arrange on a Baking Sheet

Spread the potatoes cut-side down on a baking sheet lined with parchment paper or lightly greased. Make sure they’re not crowded—this helps them roast instead of steam.

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Step 5: Roast Until Golden and Crisp

Bake for 30–35 minutes. About halfway through, flip the potatoes to allow for even browning. They’re done when the cut sides are deeply golden and crisp, and the insides are fork-tender.

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Step 6: Finish and Serve

Sprinkle freshly chopped parsley over the hot potatoes just before serving. It adds a pop of color and a fresh note that lifts all the flavors. Serve immediately for maximum crispiness.

How Long to Cook the Roasted Yukon Gold Potatoes

Roasting Yukon Gold potatoes typically takes 30 to 35 minutes in a 425°F (220°C) oven. You’ll know they’re ready when the cut sides are a deep golden brown and a fork slides into the center easily. If you like them extra crispy, leave them in for up to 40 minutes, checking toward the end to avoid over-browning.

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Tips for Perfect Roasted Yukon Gold Potatoes

• Dry Potatoes = Crispy Potatoes: After washing, pat them dry thoroughly. Excess moisture causes steaming instead of roasting.
• Flat Side Down: Arrange the potatoes cut-side down on the baking sheet. This ensures maximum caramelization.
• Use Parchment or a Nonstick Surface: This prevents sticking and makes cleanup a breeze.
• Don’t Crowd the Pan: Space between the pieces allows hot air to circulate and crisp the potatoes evenly.
• Toss Halfway Through: Flipping the potatoes helps both sides brown and prevents burning on one side.
• Fresh Herbs After Roasting: Always add fresh parsley or any delicate herbs after baking to preserve their flavor and color.

These little touches make all the difference between “good” roasted potatoes and ones you can’t stop eating.

Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: When potatoes are packed too closely, they steam instead of roast. Use two trays if needed to give them space.
• Not Preheating the Oven: A hot oven is crucial for crispy results. Always let it reach full temperature before the potatoes go in.
• Skipping the Flip: If you don’t flip the potatoes halfway through, one side may burn while the other stays pale and soggy.
• Undersalting: Potatoes need a generous pinch of salt to bring out their full flavor. Don’t be shy—season them well before roasting.
• Using Wet Potatoes: Water on the surface keeps them from crisping. Pat them dry after washing and before oiling.

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What to Serve With Roasted Yukon Gold Potatoes?

Grilled Steak

The crispy, golden potatoes are the perfect partner to a juicy ribeye or strip steak hot off the grill.

Lemon Herb Chicken

Bright, zesty chicken flavors balance beautifully with the rich, roasted texture of the potatoes.

Baked Salmon

A light, flaky salmon filet pairs well with the earthy crispness of roasted Yukon Golds.

Garlic Butter Shrimp

Quick-cooking shrimp and these hearty potatoes make for a flavorful, fast dinner.

Sautéed Greens

Think kale, spinach, or Swiss chard. Their slight bitterness complements the potato’s richness.

Fried or Poached Eggs

Top the roasted potatoes with eggs for a satisfying brunch or quick weeknight meal.

Mushroom Gravy

A savory, umami-packed gravy poured over the potatoes is comfort food at its finest.

Greek Yogurt or Sour Cream Dip

Cool, creamy dips add a tangy counterpoint and take the flavor to another level.

Storage Instructions

Leftover Roasted Yukon Gold Potatoes store beautifully. Let them cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 400°F oven for 10–15 minutes until hot and crisp again—this helps restore their texture far better than the microwave.

If you want to freeze them, spread the cooled roasted potatoes on a tray to freeze individually first. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat directly from frozen in the oven at 425°F until heated through and crisp.

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Estimated Nutrition

Per Serving (based on a 4-serving yield):

• Calories: 220
• Fat: 9g
• Saturated Fat: 1.3g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g
• Sodium: 310mg
• Cholesterol: 0mg

These numbers can vary depending on your exact ingredients and portion size, but overall this dish is a wholesome, satisfying side with real-food ingredients.

Frequently Asked Questions

Can I use other types of potatoes for this recipe?

Yes, red potatoes or baby potatoes work well, though they may not get as crispy as Yukon Golds. Avoid overly waxy varieties if you’re after that golden crust.

Do I need to peel Yukon Gold potatoes?

Nope! Their thin skin crisps beautifully and adds flavor and texture. Just give them a good scrub before roasting.

Why aren’t my potatoes getting crispy?

Common culprits are too much moisture, overcrowding the pan, or not roasting at a high enough temperature. Make sure the oven is hot and the potatoes are dry and spaced out.

Can I make these ahead of time?

Yes! Roast them fully, then cool and store. Reheat in a hot oven to bring back their crispy edges.

Should I parboil the potatoes first?

Not necessary for Yukon Golds. They’re tender enough to roast straight, and skipping parboiling keeps the process simpler.

What oil is best for roasting?

Olive oil is classic, but avocado oil or even duck fat gives excellent flavor and high-heat performance.

How do I make them extra crispy?

Use a hot oven, dry the potatoes well, don’t overcrowd, and make sure each piece has contact with the pan. A flip halfway through roasting helps too.

Can I add other seasonings?

Absolutely! Try rosemary, thyme, cumin, or even a sprinkle of Parmesan near the end for variation.

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Conclusion

Roasted Yukon Gold Potatoes are a staple for a reason—simple, reliable, and totally delicious. Their creamy interior and crisp golden edges make them the kind of side dish that quietly steals the show. Whether you’re dressing them up for guests or tossing them into a quick weeknight dinner, they bring comfort and a satisfying crunch every time. Once you get the hang of the technique, you’ll never settle for soggy roasted potatoes again.

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