Oven Baked Golden Potatoes Recipes

ROASTED GOLD POTATOES + VIDEO

Steps:

• Preheat oven to 425°F.
• Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes,then add 2 cups water to pan.
• Cover pan with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25-30 minutes.
• Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
• Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
• Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper.
• Roast potatoes and garlic for 10 minutes, uncovered. Ensure that all potatoes are still cut side down and roast another 15 minutes until cut sides are brown and crisp.
• Let potatoes cool slightly, then use a spatula to remove them from baking sheet. Sprinkle with chopped parsley before serving. Season to taste.

CRISPY OVEN ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 425F. Line a baking sheet with aluminum foil.
• Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
• Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie

OVEN BAKED GOLDEN POTATOES

Steps:

• Peel potatoes, pat dry, quarter and place on a lined with baking paper baking sheet.
• Drizzle potatoes with oil and bake in preheated oven at 200°C (approximatly 400°F) for 30-35 minutes, turning occasionally, until golden brown. Remove from oven and arrange on plates. Serve sprinkled with sea salt.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

CRISP GARLIC YUKON GOLD POTATOES

Steps:

• Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
• Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.

OVEN-ROASTED POTATOES

Steps:

• Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper.
• Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes.
• Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes.

OVEN BAKED GOLDEN POTATO WEDGES

Steps:

• Preheat the oven to 425°.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
• You'll have 6 long wedges from each potato.
• Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
• Toss all the ingredients together, making sure the potatoes are covered with oil.
• Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
• Bake until they are lightly browned, crisp outside, and tender inside.
• Sprinkle with additional salt, if desired.