This Roasted Yukon Gold Potatoes recipe is the BEST- you get crispy skins, tender wedges, and tons of flavor from Parmesan cheese, garlic, and lemon! Plus, it couldn’t be any easier to whip up this healthy side dish on a busy weeknight. Kiddos and adults will eat this one up!

A spoon is used to scoop up roasted potatoes from a white bowl.

Parmesan Roasted Yukon Gold Potatoes Recipe

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!)

And 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! 

Once you’ve mastered the art of making roasted Yukon gold potatoes, you’ve gotta try out these Melting Potatoes next!

Potatoes, seasonings, garlic, lemon, and cheese are the ingredients for this dish.

Ingredients

  • PotatoesSmall 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.
  • Oil. Either olive oil or avocado oil can be used.
  • 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.
  • Garlic. Fresh garlic cloves are crushed so every bite is bursting with garlic flavor.
  • Parmesan. A sprinkle of Parmesan cheese is added at the end.  Feel free to substitute with a vegan alternative if dairy-free or vegan.
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How to Make Roasted Yukon Potatoes

Please see the recipe card below for ingredient amounts and more detailed instructions.

Prep the Potatoes

Preheat the oven to 425℉. The high heat ensures crispy edges.

The first step is to thoroughly clean and scrub the golden potatoes so there is no dirt or debris left on them.

Again, the best type of potatoes to use for this recipe are small, buttery Yukon gold potatoes. That way you can simply quarter each one. If you end up with larger potatoes, you’ll have to do more cutting to get small, ½-inch cubes.

Slice each of the whole potatoes into four cubes on a cutting board.

Since the skin has a good bit of fiber, I opt to leave the skins on roasted potatoes. However, if you have some picky eaters you can always peel the potatoes with a vegetable peeler before cutting.

Potatoes are cubed on a cutting board.

Season the Potatoes

Combine the oil, lemon juice, lemon zest, garlic, salt, black pepper, and paprika in a bowl. It’s best to use a large mixing bowl so you can directly add the potatoes to the sauce without creating extra dishes.

Whisk the sauce well, then add the potatoes. Toss to combine.

Sprinkle ¼-cup of the Parmesan cheese and stir until all of the potatoes are covered.

Recipe Tip

It’s very important to toss the potatoes in the oil and the seasonings first so the Parmesan cheese will stick better!

Parmesan cheese is added to the cubed potatoes.

Roast in the Oven

The process of roasting Yukon gold potatoes is much like any other cubed potato recipe (like these Roasted Sweet Potato Cubes!).

Line a large sheet pan or rimmed baking sheet with parchment paper. Parchment paper is much healthier and does not stick to the potatoes like aluminum foil does.

Spread the potatoes out in a single layer. Be sure none are touching so all of the cubes crisp up evenly. Roast Yukon gold potatoes for 35 to 40 minutes, flipping the potatoes halfway through. Larger potatoes will require a longer baking time. They are done when the edges are crispy and golden brown.

When finished baking, sprinkle this delicious side dish with the remaining Parmesan cheese and fresh parsley (or other herbs), then enjoy!

A metal spatula scoops roasted potatoes from the baking sheet.

Is it necessary to boil potatoes before roasting?

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!

Why can’t I get my roasted potatoes crispy?

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.

What are Yukon Gold potatoes best for?

Yukon gold potatoes 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.

Recipe Tip

  • Rinse them well. Running potatoes under cold water or soaking them helps in getting those crispy edges on a rather starchy vegetable.
  • Dry ’em off. Don’t forget to thoroughly dry the potatoes before seasoning.
  • Go small. Avoid large potatoes for this recipe so you can just quarter them.
  • Flip in the middle. Be sure to turn the potatoes over halfway through cooking.
  • Save some. Reserve a couple of tablespoons of the cheese to sprinkle on after roasting.
A spoon is used to scoop up roasted potatoes from a white bowl.

More Oven-Roasted Vegetable Recipes

Oven-roasted vegetables just might be the best kitchen hack! They are always so flavorful and still so healthy. Try these recipes next.

Green veggies like Honey Roasted Broccoli and Roasted Asparagus are amazing.

Don’t miss out on Roasted CauliflowerRoasted Sweet Potato Cubes, and Roasted Butternut Squash Cubes.

Italian Oven-Roasted Vegetables and Herb Roasted Carrots with Honey are delicious.

And learn How to Roast Beets, as well.

Other Easy Potato Recipes

You might also enjoy these other simple potato recipes!

Melting Potatoes and Duchess Potatoes are so impressive.

They’re a bit more work, but these Mashed Potato Pancakes and Loaded Potato Skins are totally worth it.

Crispy Smashed Potatoes and Simple Steamed Potatoes go with everything.

Be sure to try this Healthy Potato Leek Soup.

Tap stars to rate!

5 from 8 votes

Roasted Yukon Gold Potatoes Recipe

This Roasted Yukon Gold Potatoes recipe is the BEST—you get crispy skins, tender wedges, and tons of flavor from Parmesan cheese, garlic, and lemon! Plus, it couldn't be any easier to whip up this healthy side dish on a busy weeknight.
A metal spatula scoops roasted potatoes from the baking sheet.
Yield 6 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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Ingredients 

  • 2 lbs. Yukon gold potatoes cut into 1-inch pieces
  • 3 Tbsp. oil avocado or olive
  • 1 Tbsp. lemon juice freshly squeezed
  • 1 tsp. lemon zest
  • 2 cloves garlic finely minced
  • 1 ½ – 2 tsp. salt to taste
  • ½ tsp. black pepper to taste
  • ¼ tsp. paprika
  • ¼ cup + 2 Tbsp. Parmesan cheese grated divided
  • 1 Tbsp. 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 lbs. 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 Tbsp. oil, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 2 cloves garlic, 1 ½ – 2 tsp. salt, ½ tsp. black pepper, ¼ tsp. 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 Tbsp. parsley
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 8 votes

Video

Notes

Meal Prep and Storage

  • How to 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.
  • How to store: 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.
  • How to freeze: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.

Dietary Modifications

The recipe you’ll find below is already gluten-free and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
  • Dairy-free: Stick with a dairy-free cheese.
  • Vegan: Skip the cheese, or opt for a vegan version.

Nutrition

Calories: 211kcal, Carbohydrates: 28g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 5mg, Sodium: 591mg, Potassium: 679mg, Fiber: 4g, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 35mg, Calcium: 79mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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  1. 5 stars
    I made these for Easter dinner. They were a hit! I did boiled them for about 10-15 minutes before I roasted them. I will make them again

    1. Yay! So happy to hear you enjoyed the recipe, Nina! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Tammy! Thanks so much for taking the time to leave a comment and rating!