These crispy Oven Roasted Yukon Gold Potatoes only require 7 ingredients and are the perfect easy side. Roasting at high temperature (425 degrees) helps them to develop lots of color and get nice and crispy.
These roasted potatoes are a staple in my house. If I am not serving these, I am making either my Air Fryer Sweet Potato Cubes with lemon garlic aioli or super creamy Red Skin Mashed Potatoes.
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Why You’ll Love This Recipe
- 7 ingredients - This includes salt & pepper! Most of the ingredients needed are staples you probably already have on hand. Less is more with these. You do not need to add a bunch of dry spices.
- Cheesy - The parmesan cheese takes these to the next level. It adds some nuttiness and saltiness.
- Crispy - The cheese almost turns into a parmesan crisp on the pan. It is heavenly!
- Flavorful - These are tossed in loads of garlic and thyme.
- Simple side dish - This recipe is a great accompaniment to a variety of different main dishes and proteins. It is also great for Thanksgiving, Christmas, or any holiday potluck.
Ingredients & Substitutions
- Parmesan Cheese: Avoid the processed plastic can of cheese that is shelf stable. I recommend parmesan reggiano for the best flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Roast Yukon Gold Potatoes in the Oven
Quick Overview
- Parboil.
- Toss with seasoning.
- Dip in parmesan.
- Bake & enjoy!
Step by Step Instructions
The cut-side should be completely coated in parmesan.
Step 1: Preheat the oven to 425 degrees. Bring a large pot of water and the 2 Tablespoons of kosher salt to a boil. Carefully add the potatoes and boil for 14-17 minutes, depending on the size. The potatoes should not be falling apart or fork tender.
Step 2: Strain the potatoes. Remove any excess water. Toss the potatoes with the oil, garlic, thyme, salt, and peppers.
Step 3: Dip each potato cut-side down in the parmesan. Press firmly so a thick layer of cheese sticks to the potato bottom and edges.
Step 4: Repeat with remaining potatoes and place on a baking sheet lined with parchment paper. Sprinkle any remaining parmesan or garlic on top of the potatoes.
They should be a deep golden brown.
Step 5: Bake for 30-35 minutes or until browned.
Recipe Serving Suggestions
Honestly these roast potatoes are so tasty on their own, you could even serve them as an appetizer. Here are some of the main dishes that I like to pair these with:
- Oven roasted Honey Soy Glazed Pork Tenderloin
- Cast Iron Skillet Chicken Breast with compound butter
- Cast iron seared Bavette Steak
- Fall apart Slow Cooker Dr. Pepper Ribs
Expert Tips & Variations
- Parboil. This step helps speed up the roasting process so the cheese and garlic does not burn. It also keeps the inside super fluffy and the outside crisp. I do not recommend skipping it.
- Don’t skimp on the oil. 3 full Tablespoons of oil is necessary to coat the potatoes, garlic, and spices. It also prevents them from burning and aids in browning.
- Pack on the parmesan. Press firm enough so the parmesan completely coats the cut-side and comes up the edges slightly. This thick layer crisps up in the oven.
- Use parchment paper. This ensures nothing will stick to the pan.
- Bake until browned. If they are not browned after 35 minutes, continue to bake in 5 minute increments.
Recipe FAQs
425 degrees is the perfect roasting temperature. They will develop color and crisp up without burning.
Yukon Golds are a type of yellow potatoes. Yellow or gold potatoes will both work just fine for this recipe.
Yes. Yukon Golds have a great taste and texture. They are great for roasting or mashing.
Some recipes instruct to soak them before roasting or baking. This is to remove starch. Since these are parboiled, no soaking is needed.
Make sure the oven is at a high temperature, the potatoes are dry, and to use lots of oil.
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Oven Roasted Yukon Gold Potatoes
Equipment:
Ingredients:
- 2 heaping Tablespoons kosher salt, for boiling water
- 2 pounds Yukon Gold potatoes, halved
- 3 Tablespoons avocado or olive oil
- 5-6 cloves garlic, minced finely
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, for seasoning
- ½ teaspoon black pepper
- ¾ cup freshly finely grated parmesan cheese*
Instructions:
- Preheat the oven to 425 degrees. Bring a large pot of water and the 2 Tablespoons of kosher salt to a boil. Carefully add the potatoes and boil for 14-17 minutes, depending on the size. The potatoes should not be falling apart or fork tender.
- Strain the potatoes. Remove any excess water. Toss the potatoes with the oil, garlic, thyme, salt, and peppers.
- Dip each potato cut-side down in the parmesan. Press firmly so a thick layer of cheese sticks to the potato bottom and edges.
- Repeat with remaining potatoes and place on a baking sheet lined with parchment paper. Sprinkle any remaining parmesan or garlic on top of the potatoes.
- Bake for 30-35 minutes or until browned.
Notes:
- Parmesan Cheese: Avoid the processed plastic can of cheese that is shelf stable. I recommend parmesan reggiano for the best flavor.
- Parboil. This step helps speed up the roasting process so the cheese and garlic does not burn. It also keeps the inside super fluffy and the outside crisp. I do not recommend skipping it.
- Use parchment paper. This ensures nothing will stick to the pan.
Oh my!! I really need this potatoes in my life right now they look absolutely incredible and you just inspired me for a fantastic side dish to make for tonight‘s dinner. Thank you.
These were fantastic. They were flavorful but simple - what a great side dish recipe. I will be making this over and over again. They turned out perfect!
So crispy outside and so creamy inside. Loved the excess Parmesan. 🙂
These potatoes look mouth watering good! So crispy and golden. I can't wait to make this recipe!