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Dorothy Thomas

Yukon Gold Potato Recipe

These golden, buttery Yukon Gold potatoes are roasted to perfection with garlic, fresh herbs, and a touch of parmesan for a crispy, flavorful side dish. Perfect for weeknight dinners or holiday feasts!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 680g 1.5 lbs Yukon Gold potatoes (quartered)
  • 45ml 3 tbsp Olive oil
  • 5g 4 cloves Garlic (minced)
  • 1 tsp Salt
  • 2.5g ½ tsp Black pepper
  • 3g 1 tbsp Fresh rosemary (chopped)
  • 3g 1 tbsp Fresh thyme (chopped)
  • 10g 2 tbsp Grated parmesan cheese (optional)
  • 4g 1 tbsp Fresh parsley (chopped, for garnish)

Equipment

  • Baking sheet
  • Mixing bowl
  •  knife
  •  Cutting Board

Method
 

  1. Preheat Oven: Preheat oven to 400°F (200°C).
  2. Prepare Potatoes: Wash and quarter the Yukon Gold potatoes (leave skins on for extra texture).
  3. Seasoning Mix: In a large bowl, toss potatoes with olive oil, minced garlic, salt, pepper, rosemary, and thyme until evenly coated.
  4. Roast: Spread potatoes in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway, until golden and crispy.
  5. Add Cheese (Optional): Sprinkle parmesan cheese in the last 5 minutes of roasting for extra flavor.
  6. Garnish & Serve: Remove from oven, garnish with fresh parsley, and serve hot.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
  • Variations: Add smoked paprika or red pepper flakes for a spicy kick.
  • Make Ahead: Parboil potatoes for 5 minutes before roasting to speed up cooking time.