These crispy roasted yukon gold baby potatoes are easy to make, super creamy, and oh so delicious! They’re packed with flavour and are the perfect side dish for any meal!
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I make this roasted potato recipe at least two times a week! I usually make these with a weeknight chicken dinner and on the weekend with something more fancy like steak, and these are always on the side!
I love smelling the rosemary roast in the oven; it has the best aroma and makes me so hungry!
If you’re looking for more tasty potato side dishes, try this garlic mashed potatoes, red skin baby potato salad, creamy scalloped potatoes, and dill pickle potato salad!
Why you’ll love this recipe
- THE PERFECT SIDE: Who doesn’t look forward to biting into a side of crispy roasted potatoes? These are the perfect side dish for weeknight dinners or occasions like Christmas, Easter or Thanksgiving.
- EASY: With just a handful of simple ingredients, these easy sheet pan potatoes are quick to prep and will be ready in no time!
- INTENSE FLAVOR: They're full of flavor that will wow your guests! The fresh rosemary makes these potatoes give off an amazing aroma while they bake and give the potatoes a fresh, herby flavor that is unmatched!
Recipe Ingredients
- BABY POTATOES: Yukon gold potatoes (yellow potatoes) are used in this recipe because they’re super creamy and delicious. You can make this recipe with red, white, or multi-colored baby potatoes, and they will still taste great!
- OLIVE OIL: Olive oil is used to lather the potatoes and make them extra crispy while they bake.
- SALT & PEPPER: A sprinkle of salt and pepper helps enhance the overall flavor of the roasted potatoes.
- GARLIC: Garlic powder adds a lot of flavor to the potatoes and complements the herbs in the recipe as well. You can use fresh minced garlic cloves to season the potatoes if you prefer, however, just keep an eye on it as it tends to burn at high temperatures.
- FRESH HERBS: Fresh-cut rosemary is used in this baked potato recipe, but fresh thyme tastes just as good if your grocery store is out! Alternatively, you can also use dried herbs as a substitute.
See the recipe card below for the ingredient measurements.
Cup of Flour strives to incorporate ingredients that are accessible to everyone in the recipes I create, and that's exactly what this recipe provides. To learn more about how Cup of Flour helps people make cooking more approachable, check out the About page!
Kitchen Equipment
- KNIFE: For chopping the potatoes and fresh herbs.
- MIXING BOWL: For combining the ingredients and tossing them together.
- BAKING SHEET: For roasting the potatoes.
- SERVING DISH: For serving the potatoes.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Step-by-Step Instructions
- Prepare: Preheat the oven to 400°F. Prepare a baking sheet with tin foil and oil spray and set it aside.
- Combine: To a mixing bowl, add the potatoes and toss them with the oil. Add the remaining ingredients and toss again.
- Bake: Transfer the potatoes to the prepared baking sheet and roast the potatoes on the middle rack for 30 minutes, flipping them halfway through.
Storage and Leftovers
You can store any leftovers in the fridge for up to 5 days covered with plastic wrap or in an airtight container.
Expert Tips
- Use enough oil. To ensure the potatoes don’t stick to the pan, make sure they are fully covered in olive oil.
- Substitute fresh herbs for dry. If you don’t have fresh rosemary, dried rosemary works too. If you’re using ground rosemary, you should use less, such as ½ teaspoon.
- Spread out the potatoes. Avoid overcrowding the potatoes on the baking sheet, or they may not cook evenly or be crispy.
- Halve the potatoes. Slicing the potatoes in half will make them even more crispy than keeping them whole.
Frequently Asked Questions
Reheat them at 400 degrees for 10-15 minutes on a greased baking sheet until warm. You can sprinkle some olive oil over them to help them crisp up more.
You can eat many meals with roasted potatoes, including meat and fish, and they also pair well with other sides like roasted carrots, brussels sprouts, broccoli, rice, salad, etc.
You can freeze roasted potatoes for up to 3 months in an airtight freezer bag; however, the texture may be different when defrosted and reheated.
Serving Suggestions
These potatoes are delicious with chicken or steak dinners next to other tasty side dishes like roasted maple glaze carrots, roasted broccoli and brussel sprouts, prosciutto wrapped asparagus, a crunchy broccoli salad, a creamy macaroni salad or Italian pasta salad.
Print📖 Recipe
Crispy Roasted Yukon Gold Baby Potatoes
- Total Time: 35 minutes
- Yield: 4
- Diet: Vegetarian
Description
These extra crispy roasted yukon gold baby potatoes are flavored with garlic and fresh rosemary, super easy to make, and super addicting!
Ingredients
- Yukon Gold (Yellow) Baby Potatoes (or your preferred type), rinsed, patted dry, and sliced in half: 1.5 pounds
- Olive Oil: 2 tablespoons
- Salt: ½ teaspoon
- Pepper: ¼ teaspoon
- Garlic Powder: ½ teaspoon
- Fresh Rosemary, chopped (dried also works): 1 tablespoon
Instructions
- Prepare: Preheat the oven to 400°F. Prepare a baking sheet with tin foil and oil spray and set it aside.
- Combine: To a mixing bowl, add the potatoes and toss them with the oil. Add the remaining ingredients and toss again.
- Bake: Transfer the potatoes to the prepared baking sheet and roast the potatoes on the middle rack for 30 minutes, flipping them halfway through.
Notes
Scroll up to the full blog post for recipe FAQ’s and storage information.
To ensure the potatoes don’t stick to the pan, make sure they are fully covered in olive oil.
If you don’t have fresh rosemary, dried rosemary works too.
If you’re using ground rosemary, you should use less, such as ½ teaspoon.
Avoid overcrowding the potatoes on the baking sheet, or they may not cook evenly or be crispy.
Slicing the potatoes in half will make them even more crispy than keeping them whole.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: lunch, dinner, side dish
- Method: roast
- Cuisine: american
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