Crispy Golden Potatoes
by Sommer Collier — on Aug 27, 2025 These Yukon golden potatoes are drizzled with olive oil and oven roasted so that every bite is perfectly crisp and fork-tender. Finish the crispy gold potatoes with a fresh parsley, lemon, and garlic gremolata for the ultimate side dish with irresistible Mediterranean flavors!
Sommer’s Recipe Notes
Whenever you want a side that shines without being too front-and-center, there’s a potato recipe for that… From baked (or microwaved!) or roasted, to mashed, pureed, turned into cheesy casseroles or cold and creamy salads, there is a nearly endless lineup of fantastic potato recipes to fit all your carb-y, starchy, satisfying side dish needs!
This Yukon gold potatoes recipe is a simple side dish that’s irresistibly crispy on the outside, soft in the center, and kissed with zesty Italian spices! How do we get the pieces of potato so crisp? Why, with one simple secret ingredient that practically guarantees you’ll make the best and most crispiest gold potatoes, every time!
Why You’ll Love These Roasted Gold Potatoes
- Secret ingredient – The trick to making crispy potatoes is to add baking soda to the seasoning mix. As the potatoes roast in the oven, the baking soda helps draw the moisture out of the potatoes, making the exteriors extra crispy.
- Bright gremolata – We include a fragrant blend of parsley, lemon zest, and garlic as a final touch on the potatoes. This is totally optional but highly recommended!
- Versatile side dish – With a combination of Mediterranean flavors and mouth-pleasing textures, these crisp Yukon gold potatoes are terrific with any number of savory main dishes.
Make this rustic yet amazingly flavorful potato recipe one time, and it’s sure to be an instant family-favorite!
Ingredients and Tips
- Potatoes – The best potatoes for roasting and finishing with a gremolata are Yukon gold potatoes, in my opinion. They are packed with flavor and super versatile, and bake up crisp on the outside and soft on the inside.
- Olive oil – Use a high-quality olive oil for the best taste and even cooking.
- Spices – We’re using a family-favorite combination of Italian seasoning, garlic powder, salt, and black pepper.
- Baking soda – This is the secret ingredient that makes yellow potatoes unbelievably crispy without altering their flavor.
Optional Gremolata – We sprinkle on a fabulous combination of fresh chopped parsley, lemon zest, and minced garlic to finish the roasted golden potatoes with some Italian-inspired flair!
How to Make Crispy Golden Potatoes
Tip for Success – It’s important not to overcrowd the pan when roasting potatoes in the oven. If you find your baking sheet is too small, separate the potatoes onto two baking sheets.
Find the full Crispy Golden Potatoes recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Cool the potatoes completely before transferring to an airtight container. They’ll keep well for up to 4 days in the refrigerator, although they will lose their crisp exterior.
- Freezing – Transfer cooled potato pieces to an airtight container, like a plastic ziploc freezer bag, and keep in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
- Reheating – To make the gold potatoes crispy again, I recommend reheating them in an air fryer or baking for 10 minutes or so at 350 degrees.
Serving Suggestions
The flavors in this roasted golden potatoes recipe pair perfectly with Mediterranean main dishes! Enjoy them as the perfect side dish with chicken with herbs (the whole thing is cooked in the air fryer!), saucy Greek lemon meatballs, or simple and flavorful Greek-inspired marinated chicken.
They are also delicious with all kinds of dipping sauces! Serve them alongside ramekins of creamy tzatziki sauce, garlic parmesan sauce, or magic aioli sauce. Or hey, just a bottle of ketchup – no judgement here!
Crispy Golden Potatoes Recipe
Video
Ingredients
- 3 pounds Yukon gold potatoes
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
Optional Gremolata –
- 3 tablespoons chopped parsley
- Zest of 1 lemon
- 1 garlic clove minced
Instructions
- Preheat the oven to 425°F. Set out a large rimmed baking sheet. Chop the potatoes into 1 – 1 ½ inch pieces. For average-sized potatoes, cut them into eighths.
- Place the chopped potatoes on the baking sheet. Drizzle the potatoes with olive oil and toss well to coat on all sides.
- Set out a small bowl. Combine the Italian seasoning, salt, black pepper, garlic powder, and baking soda. Mix well.
- Sprinkle the seasoning mixture over the top of the potatoes. Shake the pan to make sure the bottoms are coated as well. Then spread the potatoes out in an even layer. *It's important not to overcrowd the pan. If you find your baking sheet is too small, separate the potatoes onto two baking sheets.
- Roast the potatoes for 15 minutes. Flip the potatoes over with a metal spatula, then continue roast for an additional 10-15 minutes, until fork-tender and golden around the edges.
- Meanwhile, make the gremolata topping. Mince the parsley and garlic clove together. Zest the lemon and sprinkle the lemon zest on top of the parsley. Mix and chop the parsley, lemon zest, and garlic clove together into a fine herb topping. Sprinkle with salt and set aside.
- Once the potatoes come out of the oven sprinkle the gremolata over the top and serve warm.
Notes
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- Storing Leftovers – Cool the potatoes completely before transferring to an airtight container. They’ll keep well for up to 4 days in the refrigerator, although they will lose their crisp exterior.
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- Freezing – Transfer cooled potato pieces to an airtight container, such as a plastic ziplock freezer bag, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
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- Reheating – To make the gold potatoes crispy again, I recommend reheating them in an air fryer or baking for 10 minutes or so at 350 degrees.
Nutrition
Frequently Asked Questions
Non-crispy gold potatoes are usually the result of the pan being overcrowded and/or the oven isn’t hot enough. I recommend checking your oven’s temperature regularly to ensure it’s reaching the right temperatures.
Awesome recipes and easy to prepare. Thank you!
After cutting my Yukon baby potatoes into quarters; I boil them first for 3-5 minutes, (No longer than that) drain, pat dry and then placing them in a bowl, mixing them up with seasoning and then placing on lined baking sheet and in the oven thy go.
By boiling the potatoes first, they take less time in the oven to roast.
Right out of the oven I sprinkle lightly with grated Parmesan cheese