Roasted Yukon Gold Potatoes

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Roasted cubed potatoes with fresh herbs make a delicious side dish. These potatoes have crispy edges and soft, pillowy centers. Serve for dinner with your favorite main dish or for breakfast with a fried egg.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 237kcal

Author Kathy Berget

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

US Customary - Metric

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.

Nutrition