These Roasted Yukon Gold Potatoes are true veggie perfection. Perfectly tender, easy to make, and flavorful thanks to a simple (but delicious) seasoning blend. This recipe takes a basic veggie side dish and makes it into something special. Bonus: its done in just 25 minutes!

Roasted Yukon gold potatoes in a white bowl with a metal serving spoon on a table with a gray napkin.
4.96 from 65 votes
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These were super easy to make and very good. My husband said they were restaurant worthy even. I did add some onion powder to the seasoning because we like onions. I might even dice some onion or make slivers and roast them with the potatoes next time. Great recipe. Thanks.

TC
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If you came to my house for dinner, chances are you’d be eating these…

Roasted veggies are the way to fall in love with vegetables (you know, aside from them being grated into muffins or tucked into meatloaf). Roasting just brings out the best in a veggie’s texture and flavor—kind of like how your favorite people bring out the best in you. Veggies become the best version of themselves in the oven… tender, flavorful. Especially potatoes. More specifically, Yukon Gold potatoes.

Yukon Golds are hands-down one of my favorite potatoes to roast. They’ve got that naturally buttery texture, a thin skin you don’t need to peel, and they roast up like a dream. Just wash, chop, toss with oil and seasonings (I go with garlic powder, oregano, thyme, salt, and pepper), and roast at 425°F for about 25 minutes. Easy, fast, and ridiculously delicious.

After testing this recipe more times than I can count (I make these at least 3 times a month), here are a few things that really matter: Don’t crowd the pan—it’s tempting, I know, but too-close potatoes will steam instead of roast. Give them room so they can crisp up properly. Also, try to cut the pieces evenly (1 to 1.5 inches is ideal) so they cook at the same pace. And skip the silicone mat—use parchment or go straight on the baking sheet for those golden crispy edges we all want.

Okay….to the roasting pan!

Let’s make these together. Just you and me….

The ingredients for roasted Yukon Gold potatoes on a marble table before they have been prepped to cook.
Get those ingredients together.
Yukon gold potatoes on a cutting board. A person is cutting a potato into pieces.
Now cut those potatoes. I aim for 1 to 1.5 inches.
Cut Yukon gold potatoes in a bowl with salt and spices. A hand is pouring oil over the potatoes.
Get those potatoes into a bowl. And add in the oil and those seasonings.
A person stirring a bowl of seasoned Yukon gold potatoes with a metal spoon.
Give everything a toss to make sure all the potatoes are coated in…everything.
Cut and seasoned yukon gold potatoes spread out on a lined baking sheet.
Now get those potatoes on the baking sheet…remember to give them space they can can get all roasty! No crowding.
A bowl of roasted yukon gold potatoes on a white marble table with a gray napkin. There is a metal serving spoon in the bowl and there are forks and a white bowl next to the serving bowl.
And roast!
Perfectly Roasted Yukon Gold Potatoes served in a big white bowl
4.96 from 65 votes

Perfectly Roasted Yukon Gold Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish
Author: Taesha Butler
These Roasted Yukon Gold Potatoes are true veggie perfection. Perfectly tender, easy to make, and flavorful thanks to a simple (but delicious) seasoning blend. This recipe takes a basic veggie side dish and makes it something special. Bonus: it's done in just 25 minutes!
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Ingredients
 

  • 1½ pounds Yukon Gold potatoes, about 3 potatoes, cut into 1 inch-1½ inch pieces
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • black pepper, to taste

Instructions
 

  • Preheat oven to 425°F and line a large baking sheet with parchment paper. 
  • Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and herbs, drizzle with the oil, and add pepper to taste.
    Cut yukon gold potatoes in a bowl with seasoning. A hand is drizzling oil over the potatoes.
  • Toss to coat the potatoes in the oil and seasonings.
  • Spread out the potatoes on your prepared baking sheet, being sure they are not crowded.
  • Roast for 25 minutes, tossing the potatoes at the 15 minute point. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.
    Roasted yukon gold potatoes in a white bowl with a serving spoon on a white marble table. There is a gray napkin and forks on the table.
  • Enjoy warm.
Serving: 1/4 the recipe, Calories: 180kcal, Carbohydrates: 30g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 301mg, Potassium: 725mg, Fiber: 4g, Sugar: 1g, Vitamin A: 12IU, Vitamin C: 34mg, Calcium: 27mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.