Roasted Gold Potatoes

5 from 5 votes

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These roasted gold potatoes are crispy on the outside, soft and tender on the inside. Make this recipe for the perfect oven roasted potatoes!

close up: crispy roasted gold potatoes

Using a steam and roast technique I learned from an Italian chef while on vacation in Italy has led me to consistently make THE BEST oven roasted potatoes, every time.

It’s such an easy way to cook them and nearly impossible to mess them up! SUPER creamy on the inside and perfectly golden brown, crispy edges on the outside.

Roasted gold potatoes

These couldn’t be easier to make and the result is a crowd pleasing, easy potato side dish!

Need a change from serving french fries, tater tots, and mashed potatoes? These roasted potatoes are golden brown, crispy on the outside, with fluffy, tender potato insides that are just perfection, like my hasselback potatoes.

crispy baked potatoes with chopped parsley garnish

Best potatoes for oven roasting

In Italy, most of the gold potatoes were cut into slices (like thick potato chips) or large wedge fries, I like to use small to medium-size Yukon gold potatoes, which makes the prep much easier. All you have to do is slice them in half. No peeling necessary!

If your Yukon gold potatoes are on the larger side, cut them into quarters rather than in halves.

Honey Gold and new white potatoes work great, and baby reds are great for roasting as well. Actually, if you prefer red potatoes over yellow, you should try my recipe for smashed red potatoes!

Video: Making roasted gold potatoes

This cooking technique is a bit different from oven roasting potatoes, but it’s also very easy to do.

To see the process of making steam-roasted gold potatoes, watch the video in the recipe card below.

overhead: wedges of baked yellow potatoes in white bowl

Want to make more spud-worthy dishes?

My favorite ways to use gold potatoes are in recipes where they’re baked or roasted. Make a batch of roasted mashed potatoes for your next holiday side dish. Or, try roasted chicken and potatoes for a fantastic weeknight dinner!

Recipe tips

  1. Use the correct size baking pan.

For the first part of the cooking process, you’ll be steaming the potatoes in the oven. To achieve, you’ll need to add 2 cups of water to the pan.

Be sure to use a rimmed baking sheet with high sides. I use a 14 x 9-inch jelly roll cake pan. The sides of a jelly roll pan are higher than the sides of a traditional rimmed 12 x 10 baking sheet.

If you don’t have a jelly roll pan, you can use a roasting pan, or even an oven-safe baking dish.

  1. Use caution when removing foil from the pan.

After steaming the potatoes, you’ll need to drain the water from the pan. Please be careful, and avoid the steam!

The simplest and safest way to do this is to lift one corner of the foil from the pan. Leave the remaining foil firmly attached to the pan. Then, tip the pan slightly into your kitchen sink to allow the water to drain off.

Just before you’re ready to serve the roasted gold potatoes, taste them, then season with some coarse salt and chopped parsley. Completely crave-worthy!

oven roasted gold potatoes in white bowl with parsley

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This post, first published on Kevin is Cooking Nov. 13, 2019, was last updated with new content on Nov. 10, 2021.

close up: crispy roasted gold potatoes

Roasted Gold Potatoes + Video

5 from 5 votes
These roasted gold potatoes are crispy on the outside, soft and creamy on the inside. Make this recipe for the perfect potato side dish!
Servings: 4
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes



  • Preheat oven to 425°F.
  • Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes,then add 2 cups water to pan.
  • Cover pan with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25–30 minutes.
  • Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
  • Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
  • Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper.
  • Roast potatoes and garlic for 10 minutes, uncovered. Ensure that all potatoes are still cut side down and roast another 15 minutes until cut sides are brown and crisp.
  • Let potatoes cool slightly, then use a spatula to remove them from baking sheet. Sprinkle with chopped parsley before serving. Season to taste.



  1. I prefer Yukon Gold potatoes, but red potatoes also work amazingly well. If potatoes are large, quarter them instead of just cutting in half.


Calories: 383kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Sodium: 606mg | Potassium: 967mg | Fiber: 6g | Sugar: 1g | Vitamin C: 28mg | Calcium: 82mg | Iron: 8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: side dishes
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image of oven roasted yukon gold potatoes in bowl with spoon


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. After the initial roasting time do you return the potatoes to the lowest rack in oven or (when 500°) do you move them up??

  2. 5 stars
    These are FANTASTICO! I didn’t have them in Italy when we were all there, but am going to make them for friends tonight (second time doing them). A definite keeper!

  3. 5 stars
    Such a cool technique, Kevin! Thank you for sharing it with us. (My favorite kind of travel souvenir is a great new technique or recipe.) Can’t wait to give these beauties a try!

  4. 5 stars
    Gimme ALL the crispy, golden brown and delicious ‘taters!!!! These look insanely delicious! I could literally make a meal out of just these!!! Perfect for weeknight dinners and holiday entertaining!