4.9 from 36 votes
Roasted Yukon Gold Potatoes Recipe
This Roasted Yukon Gold Potatoes recipe is the BEST—you get crispy skins, tender wedges, and tons of flavor from Parmesan cheese, garlic, and lemon! Plus, it couldn't be any easier to whip up this tasty side dish on a busy weeknight.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 211 kcal
Course:
Side Dish , Lunch , Dinner
Cuisine:
American
Ingredients
- 2 pounds Yukon gold potatoes cut into 1-inch pieces
- 3 tablespoons oil avocado or olive
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 2 cloves garlic finely minced
- 1 ½ - 2 teaspoons salt to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon paprika
- ¼ cup + 2 Tbsp. Parmesan cheese grated divided
- 1 tablespoon parsley finely chopped
Instructions
- Preheat the oven to 425 degrees.
- Prep the Potatoes. Cut small Yukon gold potatoes into quarters, or larger potatoes into 1-inch chunks.
- Season the Potatoes. Add the oil, lemon juice, zest, garlic, salt, black pepper, and paprika to a large bowl. Whisk until well combined. Add potatoes and toss until well coated in the sauce. Sprinkle in ¼ cup of the Parmesan cheese and toss until all of the potatoes are covered.
- Bake in the Oven. Spread the potatoes out onto a parchment paper-lined baking sheet in a single layer. (It’s OK if a few of the potatoes overlap slightly.) Cook for 35-40 minutes, flipping the potatoes halfway through cooking.
- Serve roasted potatoes with the remaining 2 tablespoons of Parmesan cheese and the chopped parsley. Enjoy!
Cup of Yum
Notes
- Potatoes: A waxy variety, like Yukon, is the best option.
- Cheese: Leave the cheese out, or opt for a dairy free version if necessary.
- Prep ahead: Since potatoes turn an ugly brown color once cut, you do not want to prepare this dish too far in advance. You can, however, toss them in the oil-garlic mixture and store in the refrigerator for up to 24 hours before roasting.
- Storage: Leftover roasted potatoes will last in an airtight container in the refrigerator for up to 4-5 days. Warm potatoes back up in the oven for the best results, or use a skillet on the stovetop.
- Freezing: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
5mg
(2%)
Sodium
591mg
(25%)
Potassium
679mg
(19%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
365IU
(7%)
Vitamin C
35mg
(39%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 591mg | 25% |
| Potassium | 679mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.