Is there anything better than crispy, buttery Roasted Yukon Gold Potatoes? This is one of my all time, ultra-repeated recipes! These potatoes are the perfect side to pair with pretty much any main course or meal, and super easy to make! They are wonderful to serve at dinner parties, or for just a random weeknight dinner with family. They are super satisfying, and very low maintenance with just a few basic pantry ingredients!I would have to say Yukon Gold is my absolute favorite potato variety. Once you’ve tried this recipe, you will definitely see why!
These are my absolute favorite potatoes to serve as a compliment to my Chicken Marsala recipe! The crisp, seasoned potatoes are the perfect compliment to the sweet Marsala sauce, tender chicken, and mushrooms.
Making the Roasted Potatoes
Preheat your oven to 450 degrees for standard baking or ideally use the Convection Roast setting at 400 degrees. Seriously, use the convection feature if you have it! It really helps the potatoes crisp up with the extra air circulation! Place your rack in upper third of your oven.
Line a large baking sheet (18×13″) with parchment paper, it will save you from having to scrub the pan later! Dice potatoes in even chunks, about 1 inch in diameter. Spread the potatoes on the prepared baking sheet.
Drizzle the olive oil over the potatoes and season with garlic powder, ranch seasoning, salt and pepper. Toss to coat, ensuring all of the potatoes have olive oil and spices on them.
Feel free to add a dash more salt and pepper to the surface of the coated potatoes before putting them in the oven. Potatoes really take a fair amount of salt to amplify their flavor!
You’re going to want to roast the potatoes for 40-50 minutes, until the potatoes are golden brown and crispy.
Be sure to flip the potatoes two to three times during the baking period to ensure they brown on all sides and cook evenly.
These Crispy Roasted Yukon Gold Potatoes are best served right away with a garnish of fresh chopped parsely or chives
Crispy Roasted Yukon Gold Potatoes
Ingredients
- 3 lbs Yukon Gold Potatoes, diced
- 3 Tbsp Extra Virgin Olive Oil
- 1 tsp Granulated Garlic (garlic powder)
- 1.5 Tbsp Hidden Valley Ranch Seasoning, dry
- 2 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- Preheat oven to 450 degrees for standard baking (or 400 degrees Convection Roast setting, if available). Place rack in upper third of oven.
- Line a large baking sheet (18×13") with parchment paper, if desired. Dice potatoes in even chunks, about 1 inch in diameter. Spread the potatoes on the prepared baking sheet. Drizzle the olive oil over the potatoes and season with garlic powder, ranch seasoning, salt and pepper. Toss to coat, ensuring all of the potatoes have olive oil and spices on them. Optionally, add a dash more salt and pepper to the surface of the coated potatoes before putting them in the oven.
- Roast for 40-50 minutes, until the potatoes are golden brown and crispy. Flip the potatoes two to three times during the baking period to ensure they brown on all sides and cook evenly. Serve immediately with fresh minced parsley or chives.
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Like this recipe? Try my Party Potatoes recipe next!
