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 tasty side dish on a busy weeknight.
Servings: 6 servings
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
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
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
