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.
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
- olive oil
- fresh rosemary
- sea salt
- freshly ground black pepper
Washing Potatoes and Mincing Seasonings
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.
Peel and mince the garlic, pick and mince the rosemary.
Seasoning and Panning
Chop the potatoes, toss all of the ingredients together until thoroughly coated.
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.
Roasted Yukon Potatoes
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Chef Knife
- 1 Rubber Spatula
- 1 tongs
- 1 roasting pan or cookie sheet pan
- 1 Measuring Spoon Set
- oven pre heated to 350℉
- 1 lb. small yukon gold potatoes we use the first of our garden potatoes
- 3 tablespoon olive oil
- 1 tablespoon fresh chopped garlic
- 1 tablespoon fresh chopped rosemary
- salt and black pepper to taste
- 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!