The Best Roasted Potatoes Recipe

Ingredients

• 2.5 pounds Yukon Gold Potatoes (scrubbed, cut into ½‑¾ inch bite‑size pieces, skins left on)
• 3 tablespoons Extra Virgin Olive Oil (drizzled over potatoes before seasoning)
• 1 teaspoon Fine Sea Salt (for seasoning before roasting)
• 0.5 teaspoon Freshly Cracked Black Pepper (for seasoning before roasting)
• 2 tablespoons Unsalted Butter (cut into small pieces and scattered over potatoes before baking)
• 1 pinch Kosher Flaky Salt (sprinkled on hot potatoes right after they exit the oven)
• 2 tablespoons Fresh Parsley (chopped, added as garnish before serving)

Instructions

1. Clean and Dry Potatoes

   Rinse and scrub the Yukon Gold potatoes under cold water to remove dirt, then drain and pat them completely dry with a clean kitchen towel.

   Time: PT5M

2. Cut Potatoes

   Slice the potatoes into even bite‑size pieces about ½ to ¾ inch thick, keeping the skins on.

   Time: PT5M

3. Season Potatoes

   Place the cut potatoes in the large mixing bowl. Drizzle with 3 Tbsp extra‑virgin olive oil, sprinkle 1 tsp fine sea salt and ½ tsp freshly cracked black pepper, then toss until every piece is evenly coated.

   Time: PT3M

4. Arrange on Baking Sheet

   Line the rimmed baking sheet with parchment paper (or a silicone mat). Spread the potatoes in a single layer, flat side down, leaving space between pieces. Scatter the 2 Tbsp butter cut into small cubes over the top.

   Time: PT2M

5. First Roast

   Place the sheet in the center of a pre‑heated oven at 425°F and roast for 25‑30 minutes, or until the bottoms are golden and the potatoes release easily from the pan.

   Time: PT27M

   Temperature: 425°F

6. Flip and Finish Roast

   Using tongs or a spatula, flip each potato piece over. Continue roasting for another 15‑20 minutes, until the opposite side is golden‑brown and the edges are crisp.

   Time: PT18M

   Temperature: 425°F

7. Season After Baking

   Remove the sheet from the oven. Immediately sprinkle a pinch of flaky kosher salt over the hot potatoes so it adheres, then garnish with chopped fresh parsley.

   Time: PT1M

8. Serve

   Transfer the potatoes to a serving platter and serve hot. They pair well with ketchup, aioli, or a simple herb dip.

   Time: PT1M

Nutrition Facts

Calories

279

Protein

4.5 g

Carbohydrates

39 g

Fat

13 g

Fiber

5 g