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Roasted Yukon Gold Potatoes with Garlic Recipe

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4.3 from 2 reviews

This recipe for Roasted Gold Potatoes offers a perfectly tender and flavorful side dish with a crispy golden crust. Yukon Gold potatoes are steamed first to ensure a soft inside, then roasted at high heat with garlic, olive oil, salt, and pepper to develop a beautifully crisp exterior. Simple yet elegant, it's an easy way to elevate your potato game.

Ingredients

Potatoes and Garlic

  • 2 lbs Yukon Gold potatoes
  • 10 cloves garlic

Seasoning

  • 1/2 cup extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 425°F. Wash and dry the Yukon Gold potatoes, then cut each potato in half crosswise.
  2. Arrange and Add Garlic: Place the potatoes cut side down in a single layer on a clean, rimmed 14-inch jelly roll pan or roasting pan, spacing them evenly. Scatter the garlic cloves around the potatoes, then add 2 cups of water to the pan.
  3. Steam Roast Covered: Cover the pan tightly with aluminum foil to seal the sides and trap steam. Bake on the lowest oven rack for 25–30 minutes to steam the potatoes until tender.
  4. Check for Tenderness: Carefully feel a potato through the foil for softness, and pierce with a fork to confirm tenderness. If potatoes are still firm, bake for an additional 5 minutes or until fully tender.
  5. Drain Water and Increase Temperature: Increase oven temperature to 500°F. Carefully open one corner of the foil over the sink to drain out the water while keeping steam away from your face and hands.
  6. Oil and Season Potatoes: Remove the foil completely. Turn the potatoes over so the cut side is up. Drizzle the extra virgin olive oil evenly over the potatoes and garlic, then season generously with salt and black pepper.
  7. Roast Uncovered: Roast the potatoes and garlic in the oven uncovered for 10 minutes to start crisping the tops.
  8. Flip and Continue Roasting: Flip the potatoes cut side down and roast for another 15 minutes until the cut sides develop a rich golden brown and crisp texture.
  9. Cool and Serve: Let the potatoes cool slightly. Use a spatula to remove them from the baking sheet. Garnish with freshly chopped parsley and adjust seasoning to taste before serving.

Notes

  • Note 1: Yukon Gold potatoes are preferred for their creamy texture and ability to crisp well when roasted.
  • Make sure to tightly seal the foil to trap steam and properly cook the potatoes.
  • Adding water to the pan helps steam the potatoes for tender insides before crisping.
  • Be cautious when draining the hot water and steam to avoid burns.
  • Flipping the potatoes halfway through roasting ensures even browning and a crispy crust.

Find it online: https://miracooking.com/roasted-yukon-gold-potatoes-with-garlic-recipe/