Golden potatoes, especially when roasted, are always a fail-safe recipe, and they transform into a delectable side dish that works with almost anything. You’re definitely missing out on a lot if you’ve never tried roasting golden potatoes, but we’re here to change that!
As with most recipes, the key to getting desirable results is doing everything right. We understand this, and that’s why we’ve highlighted a number of helpful tips and suggestions to make the process easier and to guarantee delicious results. Also, pay close attention to the timing guidelines to not mess up your cooking.
Golden Potatoes Nutrition Facts
Tips for Cooking Golden Potatoes
Pay attention to these tips when cooking golden potatoes:
Selection tips – For a more interesting texture and color contrast, use a combination of red potatoes and Yukon golds. Crimson potatoes have a fluffy inside, a distinct earthy flavor, and a bright red surface, and Yukon golds have a rich, creamy texture. If you wish, you may also use only one variety of potatoes.
Go for similar-sized potatoes – Choose potatoes of similar size to ensure that they cook evenly and get done around the same time. You may also opt for smaller potatoes; because you only have to cut them in half, they require way less effort. Because a straight edge on the pan makes the potatoes crispier, we recommend chopping them in half (or smaller).
Cooking Golden Potatoes
Roasting is one of the most popular and enjoyable methods of cooking golden potatoes. This method ensures a plethora of flavors and makes for a mouthwatering experience.
Follow these easy steps when cooking golden potatoes:
- Preheat the oven to 425 degrees F: This is the recommended temperature for roasting vegetables, and it works wonders with potatoes. It’s just high enough to have delicate potatoes with a beautiful caramelized edge, but not so high that the oil burns.
- Cut the potatoes into 2-inch slices that are even in size: Two-inch slices may seem excessively huge, and your pan may appear to be empty, but this is for a good cause.
The potatoes have lots of room to breathe at this size, so they roast rather than steam. They also have a large enough surface area to turn golden. Finally, the chunks are large enough to provide contrast between the creamy inside and crisp exteriors, which would be lost if they were cut any smaller.
- If desired, toss with extra virgin olive oil, garlic powder, salt, and rosemary.
- Use a less amount of olive oil than you might believe is required. If you keep tossing, that small amount will be enough to coat the potatoes. If you use more than one tablespoon of oil, the surplus oil in the oven may get smokey.
- Garlic powder and salt are recommended for a delicate yet delicious flavor and bring out the best in the potatoes. Finally, we recommend stirring it in finely chopped if you have fresh rosemary. While the potatoes bake, the rosemary simmers in the heated oil, imparting herbal flavors to the meal.
- Cook for 40-45 minutes, tossing halfway through.
To ensure that the potatoes get golden, place them in an even layer with their flat sides flush against the pan. Roast for 40 to 45 minutes, tossing halfway through, until the potatoes are a little shrunken and pillowy on the undersides.
Fresh parsley has an appealing green hue and a mild flavor. Add a pinch of salt and pepper to taste, then toss to help the parsley stick. Serve when still hot.
Afterward, enjoy your roasted golden potatoes with whatever side of your choosing.
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Cooking Time for Golden Potatoes
Follow the timing guidelines in the table below when cooking golden potatoes:
|Cooking temperature||Cooking time|
|350°F (175°C)||65-75 minutes|
|375°F (190°C)||55-65 minutes|
|400°F (200°C)||45-55 minutes|
|450°F (230°C)||35-45 minutes|
- 2 pounds of Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of garlic powder
- ¼ teaspoon of fine salt
- 1 tablespoon of finely snipped rosemary, about 3 sprigs (this ingredient is optional)
- 2 teaspoons of fresh parsley, finely chopped (optional garnishing ingredient)
- Freshly ground black pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit and position a rack in the center. To keep the potatoes from sticking, line a large, rimmed baking sheet with parchment paper.
- Potatoes should be cut into 2-inch slices (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the baking sheet that has been prepared.
- Drizzle the olive oil over the potatoes and season with garlic powder, salt, and rosemary, if desired. Toss the potatoes in the mixture with your hands until they are equally coated (if it seems like the oil you have is not enough, don’t worry). Arrange the potatoes in a single layer across the pan, flat edges facing the pan.
- Roast the potatoes for 40 to 45 minutes, until they are golden brown, toss them halfway through, and make sure to check the undersides. The potatoes should be easily pierced with a fork. Season to taste with extra salt and black pepper, if desired, and parsley, if using (careful, the potatoes are hot). Serve as soon as possible.
- Freshly roasted potatoes are ideal, although they can be kept in the fridge for up to 4 days. Reheat in the oven or microwave on low.
- If you increase the quantities of other ingredients by 50%, you can bake up to three pounds of potatoes on a half-sheet pan (the potatoes may not get as crisp and will likely need a few extra minutes in the oven).
- If you put more than three pounds of potatoes on a baking sheet, the potatoes will steam instead of roast. However, by putting the racks in the upper and bottom thirds of the oven, you can roast potatoes in two pans simultaneously. Switch the pans’ locations halfway through tossing the potatoes (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them since one pan, usually, the one on the upper rack, may bake a little faster than the other.
The total cook time for this recipe is 50 minutes, with a prep time of 10 minutes and a cook time of 40 minutes. If you’d like more interesting ideas to cook golden potatoes, then try this video recipe.