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The perfect easy side dish! These roasted gold potatoes are crispy and golden brown on the outside, tender on the inside, and full of savory garlic and herb flavor.
Table of Contents
As Keith says, you don’t even need French fries if you’ve got these roasted gold potatoes! When my husband will gladly eat the oven-baked version over the fast food variety, you know they’re good. Best of all, the simple, flavorful potatoes require just a few basic ingredients and about 5 minutes of prep. They’re a perfect addition to almost any family dinner.
A Few Notes Before You Get Started
- Yukon Gold potatoes (or baby gold potatoes) are great for roasting because they have a good amount of waxiness, which helps them hold their shape and develop nice caramelization on the outside. At the same time, gold potatoes also have enough starch to make the interior creamy, silky, and buttery. The perfect combination!
- If your potatoes are really small, just slice them in half. Larger potatoes can be diced into bite-size pieces. Yukon Gold potatoes are usually fairly uniform in size; cutting them into quarters typically works well.
- Cut the potatoes into uniform size pieces so that they cook evenly.
- Make sure that your potatoes are very dry before tossing them with the other ingredients. You don’t want extra moisture on the potatoes or they will steam in the oven and won’t be nearly as crispy.
- Don’t be shy with the olive oil. It helps to prevent the potatoes from sticking to the pan, helps them brown in the oven, and gives them a crispy texture that’s almost like fried potatoes.
- Fresh herbs are always best, but you can substitute with about ½ teaspoon of dried rosemary when necessary.
Serving Suggestions
From a holiday table to a weeknight dinner, these versatile roasted gold potatoes pair well with just about any of your favorite entrées. Serve them alongside London Broil or other steak, Dutch oven chicken, grilled salmon, or oven roasted pork tenderloin.
Preparation and Storage Tips
- How to Store: leftover rosemary roasted potatoes will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: I do not recommend freezing these potatoes before baking. Frozen potatoes can have a grainy, “off” texture when they’re later baked. If you have leftover roasted potatoes that you would like to freeze and enjoy later, you can keep them wrapped tightly in your freezer for up to 2 months. To reheat frozen potatoes, spread them on a baking sheet and re-roast in a 400°F oven until warmed through and crispy again (about 10-15 minutes).
- How to Reheat: warm the potatoes in a hot skillet or in a 400°F oven until crispy again.
Recipe Variations
- While gold potatoes are my preference, you can use just about any type of potatoes with this recipe. Red potatoes, sweet potatoes, or russet potatoes will all work.
- Try other herbs. Rosemary is my favorite, but other nice options include thyme, parsley, oregano, dill, chives, and basil. Delicate herbs like basil or chives are best when stirred into the potatoes at the end.
- Season the potatoes with ground black pepper. You might also like to toss them with some grated Parmesan cheese.
- Cut the ingredients in half to prepare a smaller batch of potatoes. Double or triple the recipe to feed a crowd.
More Potato Recipes to Try
Scalloped Potatoes and Ham
1 hour hr 5 minutes mins
Buttermilk Mashed Potatoes {just 3 ingredients!}
1 hour hr 15 minutes mins
Baked Potato Wedges
55 minutes mins
Roasted Gold Potatoes with Rosemary and Olive Oil
Ingredients
- 24 ounces Yukon Gold potatoes, quartered
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed (about 2 teaspoons) or use ½ teaspoon of garlic powder
- 2 teaspoons minced fresh rosemary (or use ½ teaspoon dried rosemary)
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup. In a large bowl, toss together the potatoes, olive oil, garlic, rosemary and salt.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes for about 40-50 minutes, or until they’re golden brown and crispy on the outside and fork tender. Stir the potatoes every 15-20 minutes so that they brown evenly. The total roasting time will vary depending on the size of your potato pieces and on how crispy you like them. They might be done in as little as 40 minutes, or they might require up to 1 hour. Just keep an eye on them and pull them out when they're just how you like them! Season with additional salt and pepper, to taste.
Notes
- Make sure that your potatoes are very dry before tossing them with the other ingredients. You don’t want extra moisture on the potatoes or they will steam in the oven and won’t be nearly as crispy.
- Cut the potatoes into uniform size pieces so that they cook evenly.
Nutrition
This recipe was originally published in September, 2021. It was updated in July, 2024.
Oh, these sure sound tasty. Will try these, as rosemary is one of my favorite spices.
We hope you enjoy, Sandra!