Roasted Gold Potatoes
This post may contain affiliate links. Please read my disclosure policy.
These roasted gold potatoes are crispy on the outside, soft and tender on the inside. Make this recipe for the perfect oven roasted 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.
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.
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!
- 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.
- 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!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
This post, first published on Kevin is Cooking Nov. 13, 2019, was last updated with new content on Nov. 10, 2021.
Roasted Gold Potatoes + Video
- 2 lbs Yukon Gold potatoes (See Note 1)
- 10 cloves garlic
- 1/2 cup extra-virgin olive oil
- black pepper
- 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.
- I prefer Yukon Gold potatoes, but red potatoes also work amazingly well. If potatoes are large, quarter them instead of just cutting in half.
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.
Delicious. Easy to make and great flavor. I used Maille mustard and it was perfection.
Perfection sounds quite tasty to me Mark! 🙂
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!
Love it, thanks Joan!
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!
You’re going to love these Marissa. So good and thanks for sharing your guys’ vacation online. Travel is THE best!
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!
I did right after filming! 🙂 xoxo
Wow! These look amazing! Thank you for sharing this incredible technique!
Thank you so much! I hope you give it a try!