My favorite way to make them is roasting them. Roasted Yukon Gold Potatoes are especially amazing as breakfast potatoes, but we love them for any meal!

Making roasted Yukon Gold potatoes is very simple, but it’s not just a matter of cubing and throwing them in the oven. There are a few tricks to making the most delicious roasted potatoes, and I’m here to share them with you!

Let’s roast Yukon Golds!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Yukon Gold Potatoes
• Ingredients
• Adaptations/Variations
• How to Make Roasted Potatoes
• Tips for Success
• What to Serve with Roasted Yukon Gold Potatoes
• How to Reheat Roasted Potatoes
• More Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Potatoes are one of my favorite foods, bar none. They’re super flexible, delicious on their own but an awesome blank canvas, too.

One of my favorite potato varieties is the Yukon Gold. They’re tasty and buttery, and you can leave the skin on for more nutrition, flavor, and – let’s be honest – easy in prepping. Win!

Breakfast potatoes – also sometimes known as home fries – are one of my all-time fave breakfast foods. Eggs + potatoes + a bit of ketchup? Yup!

I’ve made roasted breakfast potatoes by frying them and roasting them, and roasting is by far my favorite method. The oven allows the potatoes to cook through easily, no pre-boiling required. Over time, I’ve learned that the best way to make roasted potatoes is to bake them at a slightly lower temp to begin with, then increasing the temp to get crispy outsides without drying them out.

I do love roasted Russets and roasted red potatoes, but when it comes to home-fry-type potatoes, Yukon Golds have my heart. They crisp up while staying tender, and when dipped in a bit of ketchup? It doesn’t get much better than that.

Over the years, I’ve found that roasted Yukon Gold potatoes are fine and all with just salt and pepper, but they REALLY shine when you add a few more seasonings. It’s easy and totally worth it!

Why You’ll Love Roasted Yukon Gold Potatoes

• They’re easy! Yukon Gold potatoes are naturally thin-skinned, and the skin tastes great, so you don’t even have to peel them. In fact, I prefer skin-on roasted potatoes, personally.
• They’re versatile! While these oven-roasted Yukon Gold potatoes make the perfect breakfast potatoes, these crispy cubes are perfect alongside burgers or sandwiches for lunch, or with a hearty main for dinner.
• They’re healthy! Potatoes are a great whole-food source of potassium and other micronutrients. (source)
• They’re frugal! Potatoes are the ultimate penny-pinching ingredient. They’re affordable and fill you up! And let’s be honest, with the cost of groceries these days, that can be really helpful.
• They’re special-diet friendly! These roasted Yukon Gold potatoes are friendly for nearly every diet – they’re naturally gluten-free, vegan, and vegetarian.

Ingredients

• Yukon Gold Potatoes – I love the buttery flavor of Yukon Golds, plus they crisp up nicely in the oven. You don’t have to peel them – unless you want to!
• Olive oil – Perfect for roasting potatoes.
• Garlic powder & onion powder – Adds some nice umami flavor. You can leave it out, but I recommend using both!
• Italian seasoning – A bit if Italian seasoning mix adds some nice herbal flavor without overpowering these potatoes. Grab some from the store or make your own Italian seasoning. Feel free to mix it up with fresh herbs or another seasoning mix.
• Salt & pepper – Potatoes need salt! Be generous with both.

Adaptations/Variations

• You don’t have to stick with Yukon Gold potatoes. You can roast fingerlings, red potatoes, or russets (which I do recommend peeling first) with great results too. Yukon Golds are just my fave.
• If you want to use a different oil, avocado oil is great. Vegetable/canola oil work too.

How to Make Roasted Potatoes

First, scrub your potatoes, then dry them well. Cut them into halves, then quarters, then eights – the goal is uniform-ish cubes approx. 3/4-inch to 1 inch in size.

Place them on a baking sheet (you can line it with parchment for easier clean-up). Drizzle with the olive oil and sprinkle on the seasonings and salt and pepper.

Toss well to distribute the oil and seasonings.

Place your potatoes in a 350°F oven and roast them for about 20 minutes, then increase the heat to 425°F. Bake for another 10 minutes, toss, and then bake for another 5 minutes. Those last few minutes in the hot oven will help your potatoes brown and get crisp sides without drying out.

That’s it!

Tips for Success

• After washing your potatoes, dry your potatoes thoroughly. If they go into the oven damp, they’ll steam and won’t get as crispy.
• Don’t skimp on the seasonings, especially the salt. Potatoes need them for the best flavor!
• Line your potatoes in a single layer on the baking sheet so they have lots of space to get crispy.
• For easier clean-up, line your baking sheet with parchment paper.

What to Serve with Roasted Yukon Gold Potatoes

I love these roasted potatoes for breakfast most of all, so here are a couple of breakfast suggestions:

• I love eggs with my roasted potatoes. Fried, poached, or scrambled.
• Or, amp up your eggs and make a frittata!
• This fruit salad goes well with eggs and potatoes.

How to Reheat Roasted Potatoes

I find the easiest way to reheat leftover roasted potatoes is to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling. Bonus: They get even crispier when you warm them up this way!

More Potato Recipes

• Perfect Baked Potatoes
• Baked Red Potato French Fries
• Creamy Vegetarian Potato Soup
• Slow Cooker Mashed Potatoes
• Best Mashed Potatoes

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Roasted Yukon Gold Potatoes

Creamy diced Yukon Golds tossed with olive oil and seasonings then baked until fluffy & tender on the inside and golden & crispy on the outside. These potatoes are SO good for breakfast or, really, any meal!

Course Breakfast, Side Dish

Keyword crispy oven roasted potatoes, how to cook potatoes for breakfast, oven roasted yukon gold potatoes, roasted yukon gold potatoes, skin on roasted potatoes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 161kcal

Author Kare

Equipment

• 1 large sheet pan

Ingredients

• 2 pounds Yukon gold potatoes 7-10 small to medium potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 375°F. Prepare a large rimmed baking sheet (or two medium). You can line your baking sheet with parchment paper, if you like, for easier clean-up.
• Wash and dry potatoes well. Cut them into cubes about 3/4-inch to 1-inch big. Spread them in a single layer on the baking sheet.
• Drizzle with olive oil, garlic powder, onion powder, Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well with a spatula or with your hands until the potatoes are well-coated with oil and seasonings.
• Bake for 20 minutes, then stir and toss the potatoes with a wooden spoon or spatula. Place them back in the oven and increase the heat to 425°F. Bake for 10 more minutes, stir, then bake for another 5 minutes. The potatoes should be golden on one or two sides and fork-tender. If you would like them to be even more golden and crispy, continue baking them in 5 minute intervals until your desired level of crispiness.
• Taste your potatoes and add more salt and pepper if desired. Serve immediately.

Notes

Storage & reheating:

Store leftover roasted potatoes in an airtight container in the refrigerator. They will keep for up to 4 days.

For reheating, I find the easiest wayis to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling and hot. Bonus: They get even crispier when you warm them up this way!

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 647mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

The post Roasted Yukon Gold Potatoes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Mushroom Chowder Ingredients
• More Hearty Soup & Chowder Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Recently I was checking out at a recipe for potato chowder, and I noticed it started with a roux base (basically butter plus flour, which, when cooked with a liquid, thickens the liquid up). And I found myself thinking, why? I mean, can’t you just puree some of the potatoes, and voila, creamy base? That’s pretty much what I do here and here and the result is pretty delicious if I do say so myself.

But then I kept thinking about it. (Leave it to a food blogger to obsess over roux.) And then I started thinking about creating a vegan clam chowder recipe, and, sure enough, I found that many clam chowder recipes start with roux.

So, I said, fine. I’ll try it! Yes, this recipe starts with 1/4 cup of olive oil. And I know it seems like a crazy amount (for some reason, half a stick of butter doesn’t seem quite as nuts, but the same quantity of olive oil is like WHAT). But trust me, because that olive oil? And then, a few minutes later, the flour? That’s what helps make this soup unbelievably thick, rich, and velvety. Basically now, I’m stuck on roux. I love roux. I’ll never let roux go.

You get the picture.

Mushroom Chowder Ingredients

This rich and creamy mushroom chowder starts with olive oil and ends with plant-based milk. I originally created it as a replication of clam chowder for vegetarians, and while I don’t think it tastes exactly like clam chowder – it is missing a “sea” element – for me, it provides the experience I’ve been missing since I stopped eating seafood. (scroll down for the full recipe)

I. LOVE. this chowder!

Rich, creamy, pure comfort, the perfect foil for a handful (or three) of oyster crackers.

Oh, roux!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Corn & Potato Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

Print

Mushroom Chowder

Button mushrooms and oyster mushrooms are the “clams” in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you’ll never miss the seafood.

Keyword mushroom chowder

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 295kcal

Author Kare

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion diced [about 2 cups]
• 2 medium carrots peeled and diced [about 1 cup]
• 2 stalks celery diced [about 1 cup]
• 1/2 teaspoon dried thyme or 5-6 fresh thyme stems
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 2 cups Yukon Gold potatoes washed and cut into 1/2-inch dice [about 1 pound]
• 6 ounces white button mushrooms chopped [about 2 cups]
• 3 ounces oyster mushrooms chopped [about 1 cup]
• 1 cup unsweetened soy milk or unsweetened almond milk, oat milk, or canned coconut milk
• 2 teaspoons red wine vinegar

Optional garnishes:

• Fresh parsley
• Oyster crackers
• Sliced button mushrooms

Instructions

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 878mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 2mg

The post Mushroom Chowder appeared first on Kitchen Treaty.