Oh My God These Are the Best Potatoes in the Cosmos
Prepare to experience potato perfection with "Oh My God These Are the Best Potatoes in the Cosmos," a recipe that transforms humble Yukon Gold potatoes into a showstopping side dish bursting with flavor. These golden beauties are roasted to crispy perfection, tossed in a fragrant, buttery garlic-herb sauce featuring fresh rosemary and thyme, and finished with an optional sprinkle of Parmesan cheese for extra indulgence. With just 10 minutes of prep time, this recipe is an effortless way to elevate your dinner table, pairing wonderfully with everything from roasted meats to hearty salads. Whether you're looking to impress at a dinner party or simply treat yourself, these crispy, savory, and irresistibly aromatic roasted potatoes are guaranteed to steal the show. Perfect for potato lovers and those in search of an easy, crowd-pleasing side dish—get ready to declare these the best roasted potatoes in the galaxy!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 Fresh garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Scrub the Yukon Gold potatoes clean under cold water. Leave the skins on for extra flavor and texture. Cut the potatoes into 1-inch cubes or wedges for an even cook.
Place the cut potatoes into a large mixing bowl. Add olive oil, salt, and black pepper. Toss well to coat the potatoes evenly.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they have space between them for better crisping.
Bake the potatoes in the oven for 30 minutes, flipping them halfway through to ensure both sides become golden and crispy.
While the potatoes bake, peel and finely mince the garlic cloves. In a small saucepan, melt the butter over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
Chop the rosemary and thyme finely, discarding tough stems. Add the herbs to the garlic butter.
After 30 minutes, remove the potatoes from the oven. Drizzle the garlic-herb butter over the potatoes, using a spatula to mix and coat them evenly. If desired, sprinkle Parmesan cheese over the top for extra indulgence.
Return the potatoes to the oven and bake for another 10-15 minutes, or until the edges are deeply crispy and golden.
Remove the potatoes from the oven and let them cool slightly. Taste and adjust seasoning if needed. Serve hot, garnished with a bit of additional fresh herbs or Parmesan.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 6.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 886 mg | 68% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3941 mg | 84% | |
*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.
