Crisp Garlic Yukon Gold Potatoes
Elevate your side dish game with these irresistibly Crisp Garlic Yukon Gold Potatoes—golden, tender, and bursting with flavor! This recipe combines the creamy texture of Yukon Gold potatoes with the robust aroma of garlic and fresh thyme, roasted to crispy perfection in a hot oven. A quick parboil ensures the potatoes stay velvety on the inside, while a final touch of butter and minced garlic during roasting enhances their savory depth. Perfect as a showstopping side for weeknight dinners or holiday feasts, these potatoes are easy to prepare yet gourmet in flavor. Garnish with fresh parsley for a bright finish, and watch them disappear from the plate! Keywords: crispy potatoes, garlic roasted potatoes, Yukon Gold potato recipe, easy side dish, oven-roasted potatoes, holiday sides.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the Yukon Gold potatoes, leaving the skin on. Cut them into 1-inch cubes for even cooking.
Place the potato cubes into a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let the potatoes simmer for 7-8 minutes until they are slightly tender (but not fully cooked).
Drain the potatoes in a colander and let them sit for 2-3 minutes to allow any excess moisture to evaporate.
Meanwhile, in a large, oven-safe skillet or baking dish, combine the olive oil, minced garlic (reserve 2 cloves for later), and thyme sprigs. Heat over medium heat for 1-2 minutes until the garlic is fragrant but not browned.
Add the drained potatoes to the skillet, tossing them gently to coat them in the oil mixture. Season with salt and black pepper, ensuring the potatoes are evenly covered.
Transfer the skillet to the preheated oven and roast the potatoes for 25-30 minutes. Every 10 minutes, carefully remove the skillet and stir the potatoes to ensure they crisp evenly.
While the potatoes roast, finely mince the reserved garlic cloves. In the final 5 minutes of cooking, sprinkle the minced garlic over the potatoes and dot with small pieces of butter. Return to the oven.
Once the potatoes are golden-brown and crispy on the edges, remove them from the oven. Discard the thyme sprigs.
Garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
