Roasted Yukon Gold Potatoes
Simple roasted Yukon Gold potatoes seasoned with garlic powder, onion powder, Italian seasoning, kosher salt, and freshly ground black pepper.
Servings: 6 servings
Ingredients
Ingredients
- 2 poundsYukon gold potatoes 7-10 small to medium potatoes
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/2 teaspoonItalian seasoning
- 1 teaspoonkosher salt + more to taste
- 1/4 teaspoonfreshly ground black pepper + more to taste
Instructions
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet (or use two medium rimmed baking sheets) with parchment paper if you want easier clean-up.
- Wash and dry the Yukon Gold potatoes. Cut them into roughly 3/4-inch to 1-inch cubes.
- Spread the potato cubes in a single layer on the prepared baking sheet(s), leaving a little space between pieces so they roast instead of steam.
- Drizzle the potatoes with 2 tablespoons olive oil. Sprinkle evenly with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
- Toss the potatoes with a spatula or with clean hands until all pieces are evenly coated with oil and seasonings.
- Roast in the preheated 375°F oven for 20 minutes.
- Remove the baking sheet, toss or stir the potatoes to turn them, then increase the oven temperature to 425°F and return the potatoes to the oven.
- Roast at 425°F for 10 minutes, then toss or stir again and roast for an additional 5 minutes. The potatoes should be golden on some sides and fork-tender.
- If you want them crispier, continue roasting at 425°F in 5-minute increments, tossing between intervals, until they reach your desired level of crispiness.
- Taste and add more kosher salt and freshly ground black pepper if desired. Serve immediately.
Equipment
- 1 large sheet pan
Notes
Notes
Storage & reheating:
Store leftover roasted potatoes in an airtight container in the refrigerator. They will keep for up to 4 days.
For reheating, I find the easiest wayis to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling and hot. Bonus: They get even crispier when you warm them up this way!
Storage & reheating:
Store leftover roasted potatoes in an airtight container in the refrigerator. They will keep for up to 4 days.
For reheating, I find the easiest wayis to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling and hot. Bonus: They get even crispier when you warm them up this way!