Oh-so-crispy potatoes, made SO easily!
Russet and red potatoes always seem to get the spotlight.
But have you tried roasting up Yukon gold potatoes in the oven?
Since they’re a waxy potato variety, they get ultra-crispy without the need to soak them in water! (Like you do with these Baked Potato Wedges made with Russet potatoes!)
This recipe is perfect for a weeknight OR a fancy dinner. Your taste buds won’t know what hit them.
What Makes these Potatoes Irresistible?
With some simple seasonings of grated Parmesan cheese, lemon zest, and juice, and a good bit of garlic (oh yeah, we couldn’t forget that!)…
These wedges are an easy side dish that taste anything but ordinary! (Want something lighter next to the same dinner? My Garlic Mashed Cauliflower is what I rotate in.)
My new FAVORITE potato recipe, hands down!! Thank you so much for sharing this one. Like another reviewer said, these are impossible to stop nibbling on, especially during clean up! The flavors marry beautifully and truly create a fantastic flavor combination. Talk about the best ever party in your mouth!! 😀 Huge thanks again for this gloriousness.
Rachel
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Potatoes. Small Yukon golds are used in this particular recipe. You can also use another waxy potato variety such as red potatoes instead. Russet potatoes or another kind of potato will work, but you’ll get a different and starchier texture than if you’d used Yukon golds. The key is smaller potatoes so they’re easier to quarter.
- Butter. If you are vegan or dairy-free you can always opt to use a vegan butter alternative or additional oil.
- Lemon. Both lemon juice and lemon zest deliver a refreshing citrus flavor. Learn how to zest a lemon using five different common kitchen tools.
- Parmesan. A sprinkle of Parmesan cheese is added at the end. Feel free to substitute with a vegan alternative if dairy-free or vegan.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep and season the potatoes.
Clean and scrub the potatoes. Slice each one into fourths. Since the skin has a good bit of fiber, I opt to leave the skins on roasted potatoes. (But you can remove it.)
Whisk the oil, lemon juice, lemon zest, garlic, salt, black pepper, and paprika in a large bowl. Toss with the potatoes. Sprinkle ¼-cup of the Parmesan cheese and stir until all of the potatoes are covered.
Roast in the oven.
Line a large sheet pan or rimmed baking sheet with parchment paper. Spread the potatoes out in a single layer. Roast the potatoes for 35 to 40 minutes, flipping the potatoes halfway through. They are done when the edges are crispy and golden brown.
Top and serve.
When finished baking, sprinkle this delicious side dish with the remaining Parmesan cheese and fresh parsley (or other herbs), then enjoy!
FAQs
You do not need to boil potatoes before roasting, though soaking them in water does help create that crispy texture. Feel free to skip this step!
To get crispy potatoes, be sure to use a high temperature on your oven, don’t crowd your potatoes and soak the potatoes before baking. Soaking isn’t strictly necessary, but a nice, hot oven with plenty of room is a must.
This variety is best for roasting due to their waxier texture, thin skin, and low starch content. However, they are still considered all-purpose, meaning they’re excellent for just about any dish. They roast well and make crispy potatoes, but you can also make them mashed, too.
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Roasted Yukon Gold Potatoes Recipe
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Ingredients
- 2 pounds Yukon gold potatoes cut into 1-inch pieces
- 3 tablespoons oil avocado or olive
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 2 cloves garlic finely minced
- 1 ½ – 2 teaspoons salt to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon paprika
- ¼ cup + 2 Tbsp. Parmesan cheese grated divided
- 1 tablespoon parsley finely chopped
Instructions
- Preheat the oven to 425 degrees.
- Prep the Potatoes. Cut small Yukon gold potatoes into quarters, or larger potatoes into 1-inch chunks.2 pounds Yukon gold potatoes
- Season the Potatoes. Add the oil, lemon juice, zest, garlic, salt, black pepper, and paprika to a large bowl. Whisk until well combined. Add potatoes and toss until well coated in the sauce. Sprinkle in ¼ cup of the Parmesan cheese and toss until all of the potatoes are covered.3 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 cloves garlic, 1 ½ – 2 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon paprika, ¼ cup + 2 Tbsp. Parmesan cheese grated
- Bake in the Oven. Spread the potatoes out onto a parchment paper-lined baking sheet in a single layer. (It’s OK if a few of the potatoes overlap slightly.) Cook for 35-40 minutes, flipping the potatoes halfway through cooking.
- Serve roasted potatoes with the remaining 2 tablespoons of Parmesan cheese and the chopped parsley. Enjoy!¼ cup + 2 Tbsp. Parmesan cheese grated, 1 tablespoon parsley
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Video
Notes
- Potatoes: A waxy variety, like Yukon, is the best option.
- Cheese: Leave the cheese out, or opt for a dairy free version if necessary.
- Prep ahead: Since potatoes turn an ugly brown color once cut, you do not want to prepare this dish too far in advance. You can, however, toss them in the oil-garlic mixture and store in the refrigerator for up to 24 hours before roasting.
- Storage: Leftover roasted potatoes will last in an airtight container in the refrigerator for up to 4-5 days. Warm potatoes back up in the oven for the best results, or use a skillet on the stovetop.
- Freezing: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could these be made using an air fryer instead of the oven? Even though it’s early fall here in North Texas, it’s still warm enough for me to use the air fryer over the oven when I can.
Hi Jim! Absolutely! You can make these in the air fryer and avoid heating up the kitchen. I’d air fry them at 400°F for about 15 to 20 minutes, shaking the basket a couple of times so they brown evenly. Just be sure to keep them in a single layer and cook in batches if needed. Hope you enjoy them!