Crispy Golden Potatoes Recipe

White bowl brimming with pieces of golden crispy Yukon potatoes.

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Mediterranean

Servings: servings

Calories: 182kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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, 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.

- 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