Rosemary‑Garlic Roasted Yukon Gold Potatoes
These Rosemary-Garlic Roasted Yukon Gold Potatoes are crispy on the outside, soft and creamy inside, and infused with earthy rosemary and fragrant garlic. They’re the perfect simple side dish for any meal, from casual dinners to holiday feasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds yellow potatoes (Yukon Gold), cut into 1½-inch chunks
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh rosemary
Instructions
- Preheat oven to 425°F (220°C), or 400°F (200°C) for convection/fan ovens.
- Pour olive oil onto a large rimmed baking sheet. Sprinkle half the salt and a quarter of the pepper over the oil.
- Add potato chunks and toss to coat evenly with oil and seasoning.
- Arrange potatoes cut side down on the sheet for optimal crispiness. Sprinkle remaining salt and pepper over the top.
- Roast for 20–25 minutes until golden and sizzling.
- Remove from oven, sprinkle garlic and rosemary over the hot potatoes, and gently toss to mix.
- Return to oven for another 5 minutes until aromatic.
- Serve hot and crispy straight from the oven.
Notes
- Swap rosemary with thyme or oregano for variation.
- Add red pepper flakes or smoked paprika for heat.
- Top with grated Parmesan in the last few minutes for a cheesy finish.
- Toss potatoes in cornstarch before roasting for extra crispiness.
- Store leftovers in the fridge up to 5 days; reheat in oven or skillet.
Nutrition
- Serving Size: 1/4 batch
- Calories: 220
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
