"Every Week" Roasted Baby Yukon Gold Potatoes
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.