Roasted Yukon Potatoes are the kind of side dish that gets picked off the pan before dinner ever reaches the table. They have golden, crispy edges and soft, pillowy centers that make each bite hard to resist. A handful of fresh herbs, like rosemary or thyme, adds bright, simple flavor.
At a Glance: Ready in 35 minutes, from start to finish • Serves 4 • Easy to make • One pan recipe
Perfect potatoes for any meal
If you need an easy side dish that fits almost any menu, these roasted Yukon potatoes are a great choice.
- They pair with almost any main dish, from chicken to beef to fish.
- Uses simple pantry ingredients.
- They come together quickly, making them great for weeknights or weekend dinners. They are also perfect for breakfast!
- Leftover reheat well, so you can make a larger batch and enjoy them the next day.
- This recipe is flexible, so you can easily swap different herbs based on what you have.
Key ingredients
This section highlights the ingredients you'll need. The complete recipe can be found at the bottom of this post.
- Yukon Gold Potatoes - Have a thin skin that doesn't need to be peeled and a soft, buttery flesh that roasts up perfectly. Red potatoes also work well in this recipe. If using russet potatoes, you'll want to peel the potatoes.
- Oil - I use olive oil, but avocado oil or another neutral-flavored oil will work.
- Herbs - Any fresh herbs can be used. I used fresh parsley, rosemary, and thyme. Dried herbs can also be used, but use a smaller amount, as dried herbs are generally stronger in flavor.
- Salt - This is a perfect time to use a special salt like Maldon. Maldon has large flakes of sea salt that are perfect on these potatoes.
Step-by-step directions
This is an overview of the instructions, along with photos to guide you through the steps. You'll find the full recipe at the bottom of this post.
- Wash potatoes and then cut into 1-inch cubes.
- Place potatoes on a baking sheet and drizzle with olive oil. Toss to coat.
- Distribute potatoes in a single layer on baking sheet.
- Sprinkle herbs over the potatoes.
- Bake in a preheated 425°F oven for 30-35 minutes, tossing the potatoes halfway through.
- Cook until they are golden and soft in the center.
Tips for roasted potatoes
- Try to cut the potatoes into evenly sized pieces so they cook evenly.
- Don't overcrowd the pan. If you're adding extra potatoes, divide between two pans.
- If using dried herbs, use about ¼ of the amount called for in the recipe.
- Serve potatoes hot.
Frequently asked questions
This recipe can easily be doubled. Use two baking sheets to cook the potatoes so they aren't overcrowded.
No, you can use almost any potato for this recipe. If using a thicker-skinned potato like a russet, you'll want to peel the potatoes before cutting them into cubes.
What to do with leftovers
Store leftover potatoes in an airtight container in the refrigerator for 3-4 days. Heat leftovers in the microwave or on the stovetop in a skillet. Reheat over medium heat with a small drizzle of olive oil in your skillet. Cook for 5-7 minutes, stirring occasionally, until they are heated through.
Reheated leftovers are great served for breakfast with your favorite over-easy eggs or sunny-side-up eggs.
More delicious potato recipes
- Country Potatoes - Roasted red potatoes with bell peppers and onions.
- Smashed Parmesan Potatoes - Crispy baby potatoes topped with Parmesan
- Roasted Fingerling Potatoes - Simple fingerling potatoes with herbs.
- Mashed Potatoes - Creamy and delicious, made with red potatoes.
- Mandoline Potatoes - Thinly sliced red potatoes roasted to perfection.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dish recipes!
Roasted Yukon Gold Potatoes
Equipment
- Cookie Sheet
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil (or your favorite oil)
- 2 tablespoons fresh herbs (parsley, rosemary, or thyme)
- 1 pinch Maldon sea salt (or other coarse salt)
- 1 pinch freshly ground pepper
Instructions
- Preheat oven to 425°F.
- Rinse and dry your potatoes.2 pounds Yukon Gold potatoes
- Chop potatoes into 1-inch cubes.
- Place on a baking sheet and drizzle with oil. Toss to coat and spread potatoes into a single layer.2 tablespoons olive oil
- Sprinkle with chopped herbs.2 tablespoons fresh herbs
- Bake in preheated 425°F oven for 30-35 minutes, flipping halfway through baking time.
- Sprinkle with salt and pepper and serve hot.1 pinch Maldon sea salt, 1 pinch freshly ground pepper
Notes
- Try to cut the potatoes into evenly sized pieces so they cook evenly.
- Don't overcrowd the pan. If you're adding extra potatoes, divide them between two pans.
- If using dried herbs, use about ¼ of the amount called for in the recipe.
- Serve potatoes hot.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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