Roasted Yukon Gold Potatoes-It's a truly wondrous time of year in the seasons two taste home. it's the time of year when we start harvesting the very earliest baby potatoes! While growing your own is not required at all for this roasted baby potatoes recipe, it is whole-heartedly suggested. The earthy, almost truffle-like scent and flavor, combined with the creamy softness inherent in a potato taken straight from the ground is a revelation to experience.
This is the type of recipe that is so simple on the surface of it, that many don't give it enough respect. They figure, potatoes plus hot oven equals roasted potatoes, right? Like most things, the simplest ones are the easiest to get wrong, or at least not as right as a cute little bunch of baby spuds deserve! There are some specific details that must be paid attention to that make a world of difference, and we will go over them here.
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The proliferation of choices available in almost every supermarket has made baby potatoes somewhat commonplace. Even different colors and heirloom varieties can be picked up quite readily. We chose to use a Yukon gold variety, as we have found that is what grows best for us here in our garden, but by all means, any small variety can be used to great effect. Potatoes with different levels of starch and water will cook a little differently, but the results will still be delectable no matter what.
- Yukon gold potatoes - are really creamy and perfect for roasting.
- Olive oil - an olive oil blend is needed for high heat cooking.
- Fresh rosemary - is definitely one of my favorite flavors.
- Sea salt - we love using sea salt in these very simple recipes!
- Black pepper - freshly ground is always best
- Garlic - fresh is our favorite.
Recipe
Roasted Yukon Potatoes
Ingredients
Equipment
Method
- Pre heat oven to 350℉
- Cut small potatoes in half, or larger ones to all be about the same size
- Place in a mixing bowl add the garlic, rosemary, and olive oil
- Season with salt and pepper and toss to evenly coat the potatoes with the olive oil, and other ingredients
- Place the potatoes flat side down on the roasting or sheet pan
- Place in the oven set the timer for 20 minutes, move the potatoes off of the flat side in order to roast evenly
- Place back in the oven for 20 minutes more
- Remove from oven and enjoy!
Nutrition
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How to Make Perfect Roasted Potatoes
- Wash your potatoes!! They probably won't be quite this dirty, but very little is worse than making something scrumptious and ruining it with dirt left in it.
2. Peel and mince the garlic, pick and mince the rosemary.
3. Chop the potatoes, toss all of the ingredients together until thoroughly coated.
4. Place the potatoes on the sheet pan. This part is important; notice how they are all placed cut side down in the pan? this will enable that side to get a nice crispy brown.
Chef Tip
Make sure that you cut the potatoes a consistent size, so they roast evenly. Placing your cut potatoes into cold water once they are cut will prevent them from turning brown. Make certain that the oven is preheated and blot the potatoes dry before roasting them.
Variations
- Yukon gold potatoes - you could use red potatoes or fingerling if you want to.
- Rosemary - sage or thyme would be a great substitute for rosemary. You could use basil or chives as well; however, we recommend adding them to the cooked potatoes. Tender herbs will burn during roasting.
- Olive oil - you could use vegetable oil as well.
Storage & Helpful Hints
These simple potatoes are best enjoyed hot out of the oven! However, you can prep everything a couple of days ahead and keep the potatoes in water in the refrigerator.
Make sure to blot the potatoes dry before roasting them for the best results.
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Yes, red potatoes would be a great substitute for Yukon gold potatoes.
Jason says
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