There aren’t many meals potatoes don’t go wonderfully with in my opinion. I do love potatoes no matter what way they are prepared.
One of my favorite ways to make them is to roast them. Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.
And Yukon Golds have become one of my favorite varieties to roast. They crisp up beautifully on the outside and remain tender and flavorful on the inside.
This recipe is simple, but so delicious and complimentary to most any meal. They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”). Sprinkle some cheese on top if you like – parmesan, cheddar, swiss, or muenster. Dunk them in ketchup or barbecue or hot sauce. Dip them in ranch dressing or honey mustard. Or just enjoy them plain.
Here is how I make them. Hope you will give them a try.
Roasted Yukon Gold Potatoes with Garlic & Rosemary
- 6 medium Yukon Gold Potatoes
- 3 large cloves garlic, minced
- 3 Tbsp minced fresh rosemary
- 3 Tbsp olive oil
- 1 tsp salt
Preheat oven to 450 degrees F.
Wash and cut potatoes (leaving skin on) into bite-sized chunks.
Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan. Drizzle with half of the olive oil. Sprinkle with minced garlic, minced rosemary, and salt. Drizzle remaining olive oil over top.
Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time. Serve immediately.
Cheers & Hugs,