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You need a few recipes like this in your arsenal. This recipe is a go-to side for many main dishes like chicken, steak, or fish. The ingredients are very limited, and they are easy to add to or change depending on your preferences. See my tips below on how to doctor them up for even more flavor.

Roasted potatoes are my go-to side dish when I feed my family. Potatoes pair well as a hearty and flavorful side dish for all kinds of protein main entrees.

Secrets:

Why these work every time-

Baby Yukon Gold Potatoes

These are located in a little bag by the line of potatoes at your grocery store. I enjoy cooking with theses because I leave the skins on, they are super creamy, and they cook relatively fast.

Extra Virgin Olive Oil

There are so many kinds to chose from. I remeber hearing once to look for olive oils that are in dark glass containers to make sure not too much light has not filtered in and messed with the taste. My favorite is probably this one that Ina Garten always uses in her cookbooks. But I try all kinds based off price and store options.

20-20-10

My brain needs quick memorization techniques especially when I’m cooking, helping with homework, feeding the dogs, and over checking my phone. This is the perfect recipe because of it’s simple cooking time. Roast 20 minutes, take out and flip/move potatoes around, 20 minutes more and do the same thing, and then finally 10 more minutes.

Where did this recipe originate?

I first discovered this from What’s Gaby Cooking and adapted over time. Check out her basil vinaigrette. It’s a staple of mine.

Serving suggestions?

I like to serve the potatoes alongside grilled chicken and have basil vinaigrette on the side for dipping the potatoes and chicken. Basil Pesto would also be great. I’ve also served these with beef tenderloin and a gorgonzola cream sauce that the potatoes can be dipped in as well.

FAQ

What if I can’t find baby yukon gold potatoes?

You can use regular baking potatoes. When I use these, I usually peel them.

Can I reheat the potatoes?

Yes, my daughter eats these the next day. Just reheat in the microwave for about 1 minute. Her favorite thing to dip the potatoes in is Chik-Fil-A sauce!

“Every Week” Roasted Baby Yukon Gold Potatoes

by Katie Heath
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 50 minutes
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Ingredients 

  • 1 2 lb. bag baby Yukon gold potatoes
  • 3 Tbsp. extra virgin olive oil
  • 3 tsp. paprika
  • 2 1/2 tsp. granulated garlic
  • 1 tsp. salt
  • 3/4 tsp. pepper

Instructions

  • Preheat oven to 425 degrees. Cut potatoes into fourths and add to a large baking sheet.
  • In a small bowl, combine olive oil, paprika, garlic, salt, and pepper. Pour mixture over cut up potatoes and toss to coat.
  • Bake for 20 minutes. Remove potatoes and toss so they do no stick and burn. Bake 20 minutes more and toss again. Bake the last ten minutes. Remove from the oven and allow to cool. Season with more salt and pepper to taste. Serve warm.

Notes

Katie’s Tips:
*A variation of this is to add shaved parmesan over the potatoes after they bake.
*The potatoes will likely need a bit more salt after cooking. Taste one and adjust.  I also love adding truffle salt at the end.
*Cover pan with foil before chopping up the potatoes for easy clean up. 
*I often add an onion cut into fourths for added flavor. If I use a shallot, I add during the second 20-minute roasting period, because shallots are smaller and cook faster. 
*For added color, garnish potatoes with 1 tablespoon freshly chopped Italian flat leaf parsley. 1 teaspoon of dried parlsey would work as well. 
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!