Description
This Roasted Potatoes recipe delivers perfectly crispy on the outside, tender on the inside Yukon Gold potatoes seasoned with olive oil, kosher salt, black pepper, and your favorite dried herbs. Ideal as a comforting side dish, these oven-roasted potatoes are easy to prepare and bake to a golden finish, making them a classic addition to any meal.
Ingredients
Scale
Potatoes
- 6 Yukon Gold potatoes (washed and cut in half lengthwise)
Seasoning and Oil
- 4 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried herb or herb mix (such as rosemary, thyme, or Italian seasoning)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and brush 1-2 tablespoons of olive oil over the foil to prevent sticking and enhance browning.
- Dry Potatoes: Use paper towels to thoroughly pat dry the cut potato halves; this step helps achieve extra crispy edges during roasting by reducing surface moisture.
- Season Potatoes: Place the dried potato halves into a large mixing bowl. Add the remaining olive oil, kosher salt, ground black pepper, and your chosen dried herbs. Gently toss the potatoes until they are evenly coated with oil and seasoning.
- Arrange and Bake: Arrange the potatoes on the prepared baking sheet flat-side down, spacing them 1-2 inches apart to ensure even cooking. Bake in the preheated oven for 35 to 45 minutes, until the bottoms are golden brown and the potatoes are tender when pierced with a fork.
Notes
- For crispier potatoes, avoid overcrowding them on the baking sheet.
- You can substitute Yukon Gold potatoes with red or russet potatoes, but cooking times may vary slightly.
- Experiment with different dried herbs like rosemary, thyme, oregano, or a mix to customize the flavor.
- Let the potatoes rest for a few minutes after baking for best texture before serving.
