Oven Roasted Yukon Gold Potatoes
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.
Servings: 6 people
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.