Introduction
Roasting vegetables has always been a passion of mine. I'm continuously perfecting the art of roasting every veggie under the sun because there's something magical about how roasting transforms a mundane vegetable into a mouthwatering delight. The caramelization process brings out the natural sugars, eliminating any bitterness and enhancing the flavor. And the texture—crispy on the outside, tender on the inside—is simply irresistible. Among all the veggies, potatoes hold a special place in my heart, especially Yukon Gold potatoes.
Yukon Golds are my go-to because of their buttery texture and thin, tender skin, eliminating the need for peeling and making this recipe a breeze. Simply wash, chop, toss with oil, season, and into the oven they go for 25 minutes. This recipe caters to various dietary preferences—vegan, plant-based, Paleo, Whole30, vegetarian, gluten-free, dairy-free—making it a crowd-pleaser. The end result? Perfectly tender roasted potatoes that complement any protein and salad or additional roasted veggies.
Ingredients
- 1 pound Yukon Gold potatoes, washed and chopped into 1 to 1.5-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Freshly ground black pepper, to taste
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the chopped potatoes with olive oil, salt, garlic powder, oregano, thyme, and black pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
4. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and tender, flipping halfway through for even cooking.
5. Serve hot and enjoy!
Tips & Tricks
- Avoid overcrowding: Ensure the potatoes have enough space on the baking sheet to develop a crispy exterior. Crowding them will result in steaming rather than roasting.
- Uniform size: Aim to cut the potatoes into pieces of similar size for even cooking.
- Skip the silicone mat: While silicone baking mats are great, parchment paper is preferred for this recipe as it allows for better contact between the potatoes and the baking sheet, resulting in a crispier texture.
FAQs
- Do I need to soak my Yukon Gold potatoes before cooking? If prepping ahead, store chopped potatoes submerged in water in the fridge to prevent browning. Ensure to dry them well before roasting.
- Do I need to peel Yukon Gold potatoes before roasting? No, the thin, tender skin of Yukon Golds is delicious when roasted. Simply give them a good scrub before cooking.
- Can I use other potatoes for this recipe? Thin-skinned potatoes like small red potatoes, baby yellow potatoes, or fingerling potatoes work well. Russet or sweet potatoes will require longer cooking times and may need to be cut smaller.
Suggested Adaptations
- Use melted butter instead of oil: For a richer flavor, substitute olive oil with melted butter.
- Experiment with herbs: Feel free to customize the seasoning blend with your favorite herbs such as Italian seasoning, dry dill, flat-leaf parsley, basil, rosemary, or a combination of your choice.
With its simplicity, versatility, and deliciousness, these Perfectly Roasted Yukon Gold Potatoes are sure to become a staple in your kitchen. Enjoy the magic of roasting and elevate your veggie game with this delightful recipe!