Roasted Yukon Gold Potatoes with Butter and Parsley Recipe

Introduction

These roasted Yukon gold potatoes are crispy on the outside and tender on the inside, making them the perfect side dish for any meal. With simple seasoning and a touch of butter, they deliver rich flavor and a satisfying texture.

Ingredients

• 2 ½ lbs Yukon gold potatoes (cut into bite-size pieces about ½” thick, unpeeled, scrubbed)
• 3 Tbsp extra virgin olive oil
• 1 tsp fine sea salt (or to taste)
• ½ tsp freshly ground black pepper (or to taste)
• 2 Tbsp unsalted butter (cut into pieces)
• Kosher salt (to taste)
• 2 Tbsp parsley (finely chopped, to garnish)

Instructions

1. Step 1: Preheat the oven to 425ºF.
2. Step 2: Cut the potatoes into bite-sized pieces, about ½” to ¾” thick, and place them in a large mixing bowl.
3. Step 3: Drizzle the potatoes with olive oil, then season with fine sea salt and freshly ground black pepper. Toss well to coat all pieces evenly.
4. Step 4: Arrange the potatoes on a parchment-lined or non-stick 13×18 baking sheet in a single layer, with the flat side facing down.
5. Step 5: Dot the top of the potatoes with pieces of unsalted butter. Bake for 25–30 minutes until the bottoms are golden and potatoes release easily from the pan.
6. Step 6: Flip the potatoes using a spatula, then roast for another 15–20 minutes until golden brown, crispy in spots, and tender when pierced with a fork.
7. Step 7: Sprinkle with kosher salt to taste, garnish with chopped parsley, and serve warm.

Tips & Variations

• Use a sturdy spatula to flip the potatoes to avoid them breaking apart.
• For extra flavor, add minced garlic or rosemary before roasting.
• Russet potatoes can be used, but Yukon golds yield a creamier texture.
• Roast on convection if your oven has it to achieve crispier edges.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to retain crispness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I peel the potatoes before roasting?

Yes, you can peel the potatoes if you prefer, but leaving the skin on adds flavor and texture as well as nutrients.

How do I know when the potatoes are done?

The potatoes are done when they are golden brown and crispy on the outside and tender inside when pierced with a fork.

Roasted Yukon Gold Potatoes with Butter and Parsley Recipe

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★★★★★

4.4 from 134 reviews

• Author: Simon
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Roasted Potatoes recipe features tender Yukon gold potatoes perfectly roasted to a golden crisp with butter and olive oil, seasoned simply with salt, pepper, and fresh parsley for a flavorful and comforting side dish.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 ½ lbs Yukon gold potatoes, cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed

Seasoning & Garnish

• 3 Tbsp extra virgin olive oil
• 1 tsp fine sea salt (or to taste)
• ½ tsp freshly ground black pepper (or to taste)
• 2 Tbsp unsalted butter, cut into pieces
• Kosher salt, to taste
• 2 Tbsp parsley, finely chopped, for garnish

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Instructions

1. Preheat the oven: Preheat your oven to 425ºF to prepare for roasting the potatoes to a perfect golden crisp.
2. Prepare the potatoes: Cut the Yukon gold potatoes into bite-sized pieces, about 1/2” to 3/4” thick. Place them in a large mixing bowl, drizzle with olive oil, and season with fine sea salt and freshly ground black pepper. Toss well to evenly coat each piece with oil and seasoning.
3. Arrange on baking sheet: Spread the potatoes out on a parchment-lined or non-stick 13×18 inch baking sheet in a single layer, ensuring the flat side of each potato piece faces down for even crisping.
4. Add butter and roast: Dot the tops of the potatoes with the pieces of unsalted butter. Place the tray in the oven and bake for 25-30 minutes until the bottoms are golden and crispy and the potatoes release easily from the pan.
5. Flip and continue roasting: Using a spatula, carefully flip each potato piece to the other side. Roast for another 15-20 minutes or until the potatoes are golden brown, crispy in spots, and tender when pierced with a fork.
6. Finish and serve: Remove from the oven, sprinkle kosher salt to taste, garnish with finely chopped parsley, and serve the roasted potatoes warm for a delicious, comforting side dish.

Notes

• Using Yukon gold potatoes provides a creamy texture while holding their shape well during roasting.
• For extra crispiness, ensure the potatoes are arranged in a single layer without overcrowding the pan.
• You can substitute parsley with other fresh herbs like rosemary or thyme for a different flavor profile.
• Adjust salt and pepper according to your taste preferences.
• These potatoes pair wonderfully with grilled meats, roasted chicken, or as a hearty vegetarian side.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted potatoes, Yukon gold potatoes, crispy potatoes, baked potatoes, side dish, easy potato recipes, oven roasted potatoes