Roasted Gold Potatoes Recipes

OVEN ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400° F (200°C).
• Cut the potatoes in half and put them in a bowl (if using normal sized potatoes cut them in small chunks). Toss with olive oil, garlic, salt, and pepper until evenly coated.
• Transfer to a large enough sheet pan and spread out the potatoes in one layer, cut side down.
• Roast in the middle of the oven for 50-60 min flipping them twice during cooking until browned and cooked through.
• Take them out of the oven and toss with fresh or dried parsley before serving.

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

ROASTED YUKON POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees F.
• Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

ROASTED POTATOES YUKON GOLD

Steps:

• Preheat the oven to 425 F / 218 C. Line a baking sheet with parchment paper.
• Slice the potatoes into 1/4 in or 1/2 cm. Place in a bowl. Toss with oil, rosemary, salt, and pepper.
• Transfer to a baking sheet. Place the potatoes in a single layer. If you have too many potatoes, use a second tray. The potatoes will get more crispy in a single layer.
• Roast in the oven for 25 minutes or until the potatoes are lightly golden.

LEMON-ROASTED POTATOES

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC

Steps:

• Set oven to 425ºF.
• Prepare a large roasting pan.
• In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
• Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
• Add in onion wedges (the onion wedges will separate).
• Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
• Sprinkle the veggies with rubbed thyme, salt and pepper.
• Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
• Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).

ROASTED POTATOES WITH GARLIC BUTTER

Steps:

• Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.

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.