This crispy oven roasted Yukon gold potatoes recipe is perfect for baking small peeled yellow potatoes. Cut potatoes in half, drizzle yukon golds with oil, and roast in the oven at 425F uncovered for around 25 minutes.
Ingredient Variations For Roasted Yukon Gold Potato
Wanna up your game? Try adding some of these ingredient variations to this roasted yukon gold potato recipe:
- Add fresh chopped parsley, chives, rosemary, or oregano before or after baking.
- Add cheese or sour cream.
- Before baking, add favorite spices like curry powder, chili powder, ground cumin, coriander, or dried fennel.
Add some whole roasted carrots to the yukon gold potatoes if you have room on the pan. Carrots generally cook faster than potatoes, so keep your eye on them and remove the carrots when done.
Tips For Roasted Yukon Gold Potatoes
Roasted yukon gold potatoes make the perfect simple side dish. Leave the potato skin on if you want a "rustic" potato. Peel the gold potatoes for a more refined texture. I prefer them peeled for this yukon gold potato recipe.
Lightly coat the aluminum foil with a bit of oil so the gold potatoes don't stick.
Don't like to bake on aluminum foil? No problem. Use a silicone mat, high heat rated parchment paper (they start to burn around 420-450F), or just bake yukon gold potatoes straight on the baking sheet.
Troubleshooting Roasted Yukon Gold Potatoes
Don't overcrowd the pan for perfect crispy baked potato halves. Overcrowding pans cause ingredients to steam instead of crisp up.
The roasted gold potatoes may not be browned when you initially turn them over the first time. If your oven works correctly then they will brown when you flip them over and cook them for the last 15 minutes.
Yellow potatoes not browning? Try upping your oven temperature to 450F but watch carefully so they don't burn.
Use Yukon Gold Potatoes for This Recipe
Yukon gold potatoes are generally small and smooth ("eye free") with a slightly waxy thin skin. They have a golden or yellow tinted skin and have a yellowish tint to the flesh. They hold their shape when boiling or roasting / baking.
Gold potatoes hold their shape and don't absorb a lot of water like Russet potatoes (which have a lot of starch and can fall apart). Lastly, yukon gold potatoes are common and easy to find.
Have a different kind of potato? Yukon gold is really nice for baking in the oven but any smaller yellow potato will work with this recipe.
How to Store Yukon Gold Potatoes
Store yukon gold potatoes in a cool, dark, dry place. That's what I have read over and over. And that is what my man's momma does and it works for her.
I store potatoes thrown in a refrigerator drawer and have never had any problems with moisture or the potatoes going soft or bad too fast.
Never store potatoes in plastic. They'll get wet, soft, moldy, and gross.
Oven Roasted Yukon Gold Potato FAQS
Roast yukon gold potatoes at 425F uncovered. If you're oven runs cold or the potatoes aren't browning then turn the temperature up to 450F. If the potatoes are too brown then turn the oven down to 400F.
Do you like to clean sheet pans? Are you a conservationist? Use unlined if you don't mind cleaning the pan or aren't into using resources. Use a lined sheet pan if you don't want to clean the pan.
Aluminum foil is best because of the high temperatures of roasting. Parchment or silicon may also work but check their maximum use oven temperatures.
Yup! Well for the most part anyway. Yellow potatoes and yukon gold potatoes are technically different but both have yellow flesh and have similar starch contents, flavor, and texture. Substitute small yellow potatoes for yukon gold potatoes in this roasted potato recipe.
Throw potatoes in cold water after cutting if it's going to be a while or if you have a lot of potatoes.
The brown or gray color come from oxidization that occurs when the cut side is exposed to air. It looks gross but is a harmless reaction.
Yup! A normal amount of cooked potato skin is full of nutrition and fiber. Try to steer clear of green potato skin. There are known toxins in raw potato skin, especially when it's green. But for goodness sake, eat the potato skin if you like it!
Things In My Kitchen:
- Fish Spatula - Thin enough to get under those potentially sticky potatoes and flip 'em easy.
- 13 x 18 "jellyroll" sheet pan - Perfect for roasting veggies.
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Oven Roasted Yukon Gold Potatoes
EatSimpleFood.com
This oven roasted Yukon gold potatoes recipe is perfect, simple, and crispy. Half the potatoes, add oil, and roast uncovered at 425F ~ 25 min.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Side Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 6 small yukon gold potatoes, peeled & halved
- 2 tablespoon olive oil
- ½ teaspoon salt
- pinch black pepper
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil. Lightly oil the baking sheet.
- Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
- Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie
Notes
- I don't coat the aluminum foil or baking sheet with olive oil because the potatoes should have enough. If you have problems with the roasted potatoes sticking, try coating the aluminum or pan with a little bit of olive oil.
- Wanna up your game? Add some fresh chopped parsley, chives, cheese, or sour cream.
- This dish is easy to add some roasted baby carrots. Just put them all on the same pan but carrots will cook faster.
- Potatoes not browning? Try upping your oven temperature to 450F but watch carefully.
- The potatoes may not be browned when you initially turn them over. If your oven works correctly then they will brown when flipped over in the last 15 minutes of cooking.
Serving Suggestion
You can serve this easy roasted yukon gold potato recipe with a lot of things, but I think it goes really well with roasted whole carrots, paired with a beef or lamb main dish
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