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!
In case you missed it, I love roasted vegetables. And I think I have (or am working towards) perfecting how to roast every veggie under the sun.
Roasting is just magic when taking a veggie from boring to mind-blowingly delicious! The roasting process caramelizes the natural sugars in vegetables, helping to cut any bitterness a veggie might have and instantly making it taste so stinking good. But I also adore the texture roasting gives veggies— crisp on the outside and tender on the inside. I love roasting all veggies, but especially potatoes!
And these Perfectly Roasted Yukon Gold Potatoes are just veggie side magic!
Yukon Gold potatoes might be my favorite potato to cook since they have a butter texture and a tender thin skin that doesn’t need to be removed before roasting. Since there is no peeling required, this roasted Yukon Gold potato recipe comes together FAST! Just wash, chop, toss with oil, season with salt, garlic powder, oregano, thyme and a little black pepper…and into the oven they go for 25 minutes. This recipe makes about 4 servings and fits into pretty much all the different dietary categories….vegan, plant based, Paleo, Whole30, vegetarian, gluten free, dairy-free…you get the point. Basically this is a good recipe for everyone! The end result is perfectly tender roasted potatoes that pair beautifully with your favorite protein and a quick salad (or more roasted veggies!).
Tips & Tricks
- Don’t crowd your potatoes! When roasting Yukon Gold potatoes (or any veggie!), it is important to give them space on the baking sheet. Spacing them out on the tray helps the potato to develop that lovely crisp outside that we all know you are longing for. Crowding the veggies will result in the potatoes steaming instead of roasting as the natural water in the potatoes are released during the cooking process. I know it is very tempting to shove all of them onto one tray to save on dishes, but be sure to use a large baking sheet or two so your potatoes have lots of room in the oven.
- Cut your potatoes close to the same size. No one is perfect in the kitchen, but try to get your potato pieces close to the same size so that they cook at an even rate. For this recipe, I suggest cutting your potatoes into 1 inch to 1.5 inch pieces. If you cut them larger or smaller, cooking times might change.
- Skip the silicone mat. I LOVE my silicone baking mat, but for this roasted potato recipe, I suggest skipping it. Why? Because much of the lovely roasty skin that the potato gets comes from close contact with the hot baking sheet. I have found my silicone mat to be too thick to achieve this with roasted potatoes. You can use parchment paper, as it is much thinner.
Do I need to soak my Yukon Gold potatoes before cooking?
If you want to prep chop the potatoes ahead of time, yes, be sure to store submerged in water in the fridge. This step will prevent them from browning. Just be sure to dry them well before prepping for roasting. However, if you plan to immediately roast the Yukon Golds right after cutting, you do not need to soak them.
Do you need to peel Yukon Gold potatoes before roasting?
Nope! One of the best parts about Yukon Golds is the thin, tender skin. So, skip the peeling, but be sure to give them a good scrubbing before cooking.
Can I use other potatoes other than Yukon Gold for this recipe?
I have success using this method with other thin-skinned potatoes like small red potatoes, baby yellow potatoes, or fingerling potatoes. However, Russet or sweet potatoes will require longer to cook and will likely need to be cut smaller.
- Use melted butter instead of oil. YUM!
- Use whatever herbs you prefer. I love this combo of oregano + thyme + garlic powder, but feel free to get creative. Italian seasoning, dry dill, flat leaf parsley, basil, thyme or rosemary all would be delicious on these Roasted Yukon Gold Potatoes.
More easy veggie sides
- 25-Minute Roasted Delicata Squash Slices
- Air Fryer Butternut Squash
- Creamy Cucumber Radish Salad
- Creamy One Pot Delicata Squash Orzo
- Tex-Mex Roasted Cabbage Steaks with Avocado Sauce
- 15-Minute Skillet Sweet Potatoes
- Carrot Fries (Oven or Air Fryer)
- Cauliflower Tots
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Perfectly Roasted Yukon Gold Potatoes
- 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
- 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.
- 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.
- Enjoy warm.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
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