I love how quickly I can pull this recipe together with just a handful of pantry staples. The Yukon gold potatoes turn beautifully golden and crispy on the outside, while the seasoning blend gives each bite a bold, savory flavor. There’s minimal prep and the oven does most of the work, making it perfect for busy weeknights or lazy weekend meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large Yukon gold potatoes – washed and chopped ¼ cup olive oil 6 garlic cloves – minced 1 tsp onion powder 1 tsp paprika ½ tsp cumin ¼ tsp chili powder ½ tsp salt ¼ tsp ground black pepper
Directions
Step 1: Preheat the oven I preheat my oven to 425°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the seasoning In a large bowl, I combine olive oil, minced garlic, onion powder, paprika, cumin, chili powder, salt, and pepper. I stir until the spices are well blended with the oil.
Step 3: Coat the potatoes I add the chopped Yukon gold potatoes to the bowl and toss everything together until the potatoes are fully coated in the seasoning mix.
Step 4: Roast the potatoes I spread the potatoes out on the prepared baking sheet in a single layer and drizzle any remaining oil and spices from the bowl on top. I bake for 35–40 minutes, flipping them every 15 minutes until they’re golden brown and crispy on the edges.
Servings and timing
This recipe makes 8 servings. Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes
Variations
When I want to switch things up, I use sweet potatoes instead of Yukon gold for a hint of sweetness. I’ve also added dried herbs like rosemary or thyme for a more aromatic twist. For a spicy kick, I like to sprinkle in a pinch of cayenne pepper or red pepper flakes. And when I’m feeling indulgent, I toss the roasted potatoes with grated parmesan and chopped parsley just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them back in the oven at 375°F for about 10–15 minutes, or until they’re hot and crispy again. I avoid microwaving, as it tends to make the potatoes soft instead of crisp.
FAQs
Can I use another type of potato?
Yes, I’ve made this with red potatoes and russets too. Just be sure to chop them into evenly sized pieces so they roast evenly.
How do I get the crispiest edges?
Spreading the potatoes in a single layer and flipping them every 15 minutes really helps. I also make sure not to overcrowd the pan so they roast instead of steam.
Can I make this recipe ahead of time?
I like to chop and season the potatoes in advance, then store them in the fridge. When I’m ready to roast, I just give them a quick toss and pop them in the oven.
Is it okay to leave the skin on?
Absolutely. I leave the skin on for added texture and nutrients. Just make sure to scrub the potatoes well before chopping.
Can I air fry these instead?
Yes, I’ve made a smaller batch in the air fryer at 400°F for about 20–25 minutes, shaking halfway through. It works great and gives extra crispy results.
Conclusion
These seasoned roasted potatoes are a simple yet satisfying side dish that I come back to again and again. They’re easy to customize and go with just about everything. Whether I’m cooking for family dinner or hosting friends, these golden, crispy potatoes are always a crowd-pleaser.
Crispy on the outside, soft on the inside—these roasted Yukon gold potatoes are tossed in garlic, paprika, and spices for bold, savory flavor.
Author:Ella
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:8 servings
Category:Side Dish
Method:Roasted
Cuisine:American
Diet:Gluten Free
Ingredients
6 large Yukon gold potatoes – washed and chopped
¼ cup olive oil
6 garlic cloves, minced
1 tsp onion powder
1 tsp paprika
½ tsp cumin
¼ tsp chili powder
½ tsp salt
¼ tsp ground black pepper
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the olive oil, garlic, onion powder, paprika, cumin, chili powder, salt, and pepper. Stir well to create a seasoned oil mixture.
Add chopped Yukon gold potatoes to the bowl and toss until all pieces are fully coated in the spice mixture.
Spread potatoes in a single layer on the prepared baking sheet. Drizzle any remaining oil mixture over the top.
Bake for 35–40 minutes, flipping the potatoes every 15 minutes until they are golden brown and crispy on the edges.
Serve hot as a side dish with your favorite main course.
Notes
For extra crispiness, avoid overcrowding the baking sheet. Use two sheets if needed.
These are delicious served with ketchup, sour cream, or a garlic aioli.
Can be reheated in the air fryer or oven for best texture.
