Roasted Yukon Gold Potatoes Recipe

Original Post: https://www.evolvingtable.com/?p=92831

A metal spatula scoops roasted potatoes from the baking sheet.

5 from 9 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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, lunch, Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

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

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