You know that feeling when you bite into a roasted potato that’s perfectly golden and crispy on the outside, but impossibly creamy on the inside?
That’s what Yukon Gold potatoes do better than any other potato variety.
And once you learn how to cook them properly, you’ll find yourself making them at least twice a week.
I’m talking about potatoes so good that people will actually ask for seconds. Not because they’re being polite, but because they genuinely can’t stop eating them.
What You’ll Need
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 2 pounds (6-8 medium) | Room temperature works best |
| Olive oil | 3 tablespoons | Or avocado oil for higher heat |
| Sea salt | 1 teaspoon | Plus more to taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Garlic | 3 cloves, minced | Or 1 teaspoon garlic powder |
| Fresh rosemary | 2 tablespoons, chopped | Or 1 tablespoon dried |
| Unsalted butter | 2 tablespoons | For finishing |
| Fresh parsley | Optional | For garnish |
Tools You’ll Need
✓ Large baking sheet ✓ Parchment paper or aluminum foil ✓ Sharp knife ✓ Cutting board ✓ Large mixing bowl ✓ Measuring spoons ✓ Spatula
Why Yukon Golds Beat Every Other Potato
Here’s something that’ll blow your mind: not all potatoes are created equal.
| Potato Type | Starch Level | Best Use | Texture When Roasted |
|---|---|---|---|
| Yukon Gold | Medium | Roasting, mashing | Crispy outside, creamy inside ✨ |
| Russet | High | Baking, frying | Fluffy but can be dry |
| Red | Low | Boiling, salads | Firm and waxy |
| Fingerling | Low-Medium | Roasting | Firm with nutty flavor |
The magic of Yukon Golds? That naturally buttery flavor and golden color.
It’s not just for looks. The yellow comes from higher carotenoid content, which contributes to their rich, buttery taste.
They hit the sweet spot between starchy and waxy. Starchy enough to get fluffy and creamy inside, but with enough moisture to develop that crispy exterior when roasted.
Pro Tips
Start with room temperature potatoes Cold potatoes straight from the fridge won’t roast evenly. Let them sit out for 15-20 minutes before you start cooking.
Don’t skip the parchment paper I learned this the hard way after scrubbing my baking sheet for 20 minutes. Yukon Golds get sticky when they roast, and parchment paper makes cleanup so much easier.
Cut them into similar sizes This seems obvious, but it makes a huge difference. When all your potato pieces are roughly the same size, they’ll finish cooking at the same time.
No more dealing with some pieces being burnt while others are still raw.
Give them space Crowded potatoes steam instead of roast. You want them spread out in a single layer with a little breathing room between each piece.
Flip them halfway through Set a timer for the midpoint of cooking and flip each piece. This ensures both sides get that gorgeous golden-brown color.
Substitutions and Variations
Herb Swaps
| Instead of Rosemary | Try This |
|---|---|
| Fresh thyme | 2 tablespoons chopped |
| Oregano | 1 tablespoon dried |
| Italian seasoning | 1½ tablespoons |
| Sage | 1 tablespoon chopped |
Oil Options
- Avocado oil – Higher smoke point, perfect for high heat
- Ghee – Rich, nutty flavor
- Coconut oil – Subtle sweetness (use refined for no coconut taste)
Flavor Boosters
Go spicy 🌶️ Add ½ teaspoon cayenne or red pepper flakes
Make it smoky Toss in 1 teaspoon smoked paprika
Add citrus Finish with lemon zest and a squeeze of fresh lemon juice
Go Mediterranean Add oregano, lemon, and crumbled feta after roasting
Try Asian-inspired Swap rosemary for sesame oil and finish with sesame seeds and green onions
Make Ahead Tips
| Timing | What You Can Do | Storage |
|---|---|---|
| 3-4 hours ahead | Cut, season, store in bowl | Cover, refrigerate |
| Up to 3 days | Fully roast and cool | Airtight container, fridge |
| Reheating | 400°F oven, 10 mins | Crispy and hot again |
Pro move: Let them come to room temp before baking if you’ve prepped them ahead. Cold potatoes = uneven cooking.
How to Make Perfect Yukon Gold Potatoes
Step 1: Prep Your Potatoes
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Wash your Yukon Gold potatoes thoroughly. You don’t need to peel them (the skin gets deliciously crispy), but make sure you scrub off any dirt.
Cut each potato into quarters or 1-inch chunks, depending on how big they are.
Size matters here. Keep the pieces roughly the same size so they cook evenly.
Step 2: Season Them
Toss the potato pieces into a large mixing bowl.
Drizzle with olive oil and sprinkle with salt, pepper, minced garlic, and rosemary.
Use your hands to mix everything together. Make sure every piece is coated with oil and seasonings.
This is where all the flavor happens, so don’t rush this step.
Step 3: Arrange on the Baking Sheet
Spread the potatoes out on your prepared baking sheet in a single layer.
Give them some space. They shouldn’t be piled on top of each other or touching too much.
Remember: Crowded = steamed. Spaced out = crispy magic. ✨
Step 4: Roast
Pop the baking sheet in the oven and roast for 25 minutes.
After 25 minutes, take the sheet out and flip each potato piece with a spatula. This helps them brown evenly on all sides.
Put them back in the oven for another 20-25 minutes, until they’re golden brown and crispy on the outside.
Doneness test: Stick a fork in the thickest piece. It should slide in easily with no resistance.
Step 5: Add the Finishing Touches
Once they’re done, take them out of the oven and immediately dot them with butter while they’re still hot.
The butter will melt right into them. 🧈
Give them a gentle toss to coat everything in that buttery goodness.
Taste one and add more salt if needed.
Garnish with fresh parsley if you’re using it.
Temperature Guide: Finding Your Perfect Crisp
| Oven Temp | Total Time | Result |
|---|---|---|
| 400°F | 50-55 mins | Gentle crisp, less browning |
| 425°F | 45-50 mins | Perfect golden crisp (BEST) |
| 450°F | 35-40 mins | Super crispy, watch for burning |
What to Serve With These Potatoes
Weeknight Dinner Combos
Classic Comfort
- Grilled chicken
- Green beans
- Simple salad
Fancy Friday
- Pan-seared salmon
- Roasted asparagus
- White wine 🍷
Sunday Roast
- Beef tenderloin
- Roasted carrots
- Yorkshire pudding
Brunch Ideas
These potatoes are breakfast heroes. Serve them with:
- Scrambled eggs and bacon
- Avocado toast
- Smoked salmon and cream cheese
- Veggie frittata
Meal Prep Magic
Roast a big batch on Sunday and use them throughout the week:
| Day | Use Them For |
|---|---|
| Monday | Buddha bowl with quinoa and veggies |
| Tuesday | Breakfast hash with eggs |
| Wednesday | Loaded potato salad for lunch |
| Thursday | Toss into minestrone soup |
| Friday | Pan-fry with leftover steak |
Leftovers and Storage
Storage Guidelines
Fridge: 4 days in an airtight container Freezer: Not recommended (texture gets weird)
Reheating Methods
| Method | Time | Crispiness Level |
|---|---|---|
| Oven (400°F) | 10-12 mins | ⭐⭐⭐⭐⭐ |
| Air Fryer (400°F) | 5-7 mins | ⭐⭐⭐⭐⭐ |
| Skillet | 5-7 mins | ⭐⭐⭐⭐ |
| Microwave | 2 mins | ⭐ (soggy, avoid!) |
Creative Leftover Ideas
Breakfast Hash Chop them smaller and fry with onions, peppers, and eggs.
Potato Salad Let them cool completely, then toss with mayo, mustard, celery, and hard-boiled eggs.
Soup Thickener Throw them into soup. They’ll fall apart a bit and thicken naturally while adding tons of flavor.
Loaded Potato Skins Scoop out some of the center, add cheese, bacon, and sour cream. Broil until bubbly.
Nutritional Breakdown
Per Serving (About 1 Cup)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 220 | 11% |
| Total Fat | 11g | 14% |
| Carbohydrates | 28g | 9% |
| Fiber | 3g | 12% |
| Protein | 3g | 6% |
| Sodium | 390mg | 17% |
| Potassium | 620mg | 13% |
| Vitamin C | 20% DV | – |
| Vitamin B6 | 15% DV | – |
Good to know: Yukon Gold potatoes are a solid source of vitamin C, potassium, and vitamin B6. They’re also relatively low in calories compared to french fries or mashed potatoes loaded with cream.
Troubleshooting Guide
Problem: Potatoes Aren’t Getting Crispy
Possible causes:
- Baking sheet is too crowded
- Oven temperature is too low
- Not enough oil used
- Potatoes weren’t dried properly after washing
The fix: Spread them out more, bump temp to 450°F, add more oil, and pat them dry before seasoning.
Problem: Garlic Is Burning
The fix: Add garlic during the last 10 minutes instead of at the beginning. Or use garlic powder, which is more heat-stable.
Problem: Some Pieces Are Raw, Others Are Burnt
The fix: Cut your potatoes more uniformly. All pieces should be roughly the same size.
Problem: They’re Sticking to the Pan
The fix: Use parchment paper or enough oil to prevent sticking. Also, let them roast undisturbed for the first 25 minutes before flipping.
FAQ
Can I use other types of potatoes?
You can, but the results will be different. Red potatoes will be more firm and waxy, while russets will be fluffier and less creamy. Yukon Golds really are the best choice for this recipe because of their perfect balance of starch and moisture.
Do I have to peel them?
Nope! The skin on Yukon Gold potatoes is thin and gets deliciously crispy when roasted. It also adds fiber and nutrients. Just make sure you wash them really well.
Why aren’t my potatoes getting crispy?
Usually, this happens because they’re too crowded on the baking sheet or the oven temperature is too low. Make sure your oven is fully preheated to 425°F and give the potatoes plenty of space so air can circulate around them.
Can I make these in an air fryer?
Absolutely! Preheat your air fryer to 400°F. Cook the potatoes in a single layer (you might need to do this in batches) for 15-20 minutes, shaking the basket every 5 minutes to ensure even cooking.
What if I don’t have fresh rosemary?
Use dried rosemary, but cut the amount in half since dried herbs are more concentrated. Or swap it out for any other herb you like. Thyme, oregano, and sage all work great with potatoes.
Can I prep these ahead for a dinner party?
Yes! Cut and season them up to 4 hours ahead. Keep them covered in the fridge, then let them sit at room temp for 15 minutes before roasting. This way, you can have them hot and fresh when your guests arrive.
How do I know when they’re done?
They should be golden brown and crispy on the outside. Pierce the thickest piece with a fork – it should slide in easily with no resistance. If you want extra crispy potatoes, roast for an additional 5 minutes.
Wrapping Up
There’s a reason these crispy roasted Yukon Gold potatoes show up on my dinner table at least twice a week.
They’re simple, foolproof, and somehow manage to be both comforting and impressive at the same time.
The golden, crispy exterior gives way to the creamiest, most buttery interior you’ve ever tasted. And honestly? They take less than an hour from start to finish, with most of that time being hands-off oven time.
So grab a bag of Yukon Golds the next time you’re at the store and give these a try.
Drop a comment below and let me know how yours turned out! Did you try any of the variations? What did you serve them with? I love hearing about your kitchen wins 🥔