Table of Contents
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!)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- 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.
How to Make Roasted Yukon Potatoes
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the potatoes. The first step is to thoroughly clean and scrub the golden potatoes so there is no dirt or debris left on them. 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.
- 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.
- Roast in the oven. Line a large sheet pan or rimmed baking sheet with parchment paper. Spread the potatoes out in a single layer. Be sure none are touching so all of the cubes crisp up evenly. Roast the 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!
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.
More Oven-Roasted Vegetable Recipes
Oven-roasted vegetables just might be the best kitchen hack! They are always so flavorful. Try these recipes next.
Green veggies like Honey Roasted Broccoli and Roasted Asparagus are amazing.
Don’t miss out on Roasted Cauliflower, Roasted 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 Potato Leek Soup.
Tap stars to rate!
Roasted Yukon Gold Potatoes Recipe
email this recipe!
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
Tap stars to rate!
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.
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.
Ohhh I know what you mean, Rachel!! Half the tray is normally gone before I even make it to the dinner table lol. I’m so glad you loved it so much!! Also, thanks for taking the time to leave a comment and rating- it truly means so much to me to hear from my readers! Hope you’re having a lovely day ♡London
So delicious – I made it to go with our New Year’s Day dinner…everyone really liked them and no leftovers! I followed your tip of presoaking the Yukon Golds in water and so glad I did. The outside skins baked crispy and the centers were so soft…and just the right amount of seasonings. Thank you for this recipe – it is a keeper!
I made this as a side dish for sloppy Joe’s. And it was fabulous. My husband went back twice. And then couldn’t stop nibbling when we were cleaning up. I added onions and chopped up some fresh asparagus. This was delicious. This will definitely be in the rotation
Yay! So happy to hear you enjoyed the recipe! Sounds tasty. Thanks so much for taking the time to leave a comment!
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
Yay! So happy to hear you enjoyed the recipe, Nina! Thanks so much for taking the time to leave a comment and rating!
These were good potatoes, easy to make. Will definately make again.
Yay! So happy to hear you enjoyed the recipe, Tammy! Thanks so much for taking the time to leave a comment and rating!