Roasted Gold Potatoes + Video
User Reviews
5
Roasted Gold Potatoes + Video
Description
The recipe starts by washing and halving Yukon Gold potatoes, the preferred variety for this dish due to their creamy texture and buttery flavor. Arranged cut side down on a baking pan with garlic cloves and water, the potatoes are tightly covered with foil to steam at 425°F. This steaming softens the potatoes thoroughly after 25 to 30 minutes. Checking tenderness with a fork ensures doneness before draining the water carefully to avoid burns.
Next, the oven temperature is increased to 500°F, the foil is removed, and the potatoes are turned cut side up. Olive oil and seasoning with salt and pepper are added, and the potatoes roast uncovered for about 10 minutes to develop a crispy, golden surface. Flipping them and continuing to roast further crisps the skin.
These roasted potatoes make a versatile side dish that pairs well with many meals. They can be seasoned simply or enhanced with additional herbs or spices as desired.
The notes suggest that red potatoes also work well, and recommend quartering large potatoes for even cooking.
Ingredients
- 2 lbs potato See Note 1, Yukon gold variety
- 10 cloves garlic
- 1/2 cup extra-virgin olive oil
- salt
- black pepper
Instructions
- Preheat oven to 425°F.
- Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes,then add 2 cups water to pan.
- Cover pan with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25–30 minutes.
- Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
- Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
- Remove foil and and turn potatoes over (cut side up). Drizzle oil over potatoes and garlic. Season with salt and pepper.
- Roast potatoes and garlic for 10 minutes, uncovered.
- Flip potatoes cut side down and roast another 15 minutes until cut sides are brown and crisp.
- Let potatoes cool slightly, then use a spatula to remove them from baking sheet. Sprinkle with chopped parsley before serving. Season to taste.
Notes
- Yukon Gold potatoes are preferred for their creamy texture; red potatoes are a good alternative.
- Quarter larger potatoes for consistent and thorough roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Sodium | 606mg | 25% |
| Potassium | 967mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 82mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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