These roasted Yukon Gold potato wedges are so creamy on the inside and crusty on the outside. They would be the perfect side dish for a steak or fish (as in fish and chips).
I'm not ashamed to say that I love (luuurve) potatoes.
Mr. Kitchen, a die hard potato lover who happens to be Irish born and raised (and skinny btw), gave them his stamp of approval. Somehow he managed to steal all of the leftovers. That makes me happy.
We had these with crusted tilapia and the combination was very tasty. Yukon Golds are creamy and thin skinned, and are best suited for this dish. Red or white potatoes would work well too.
The shallot pieces get a bit crusty and burnt, but add a wonderful caramelized flavor.
Do you love potatoes? Me too. Make these. They are sooooo good.
Roasted Yukon Gold Potato Wedges
Serves 4 to 6
6 to 8 medium Yukon Gold potatoes (about 1 1/2 to 2 pounds), scrubbed
Approximately 1/4 C Olive oil, divided
1 large shallot, peeled and thinly sliced
1 to 2 tsp dried thyme
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 heaping tsp garlic salt
- Preheat the oven to 425 degrees F.
- Cut the potatoes into quarters, lengthwise, and place them into a large bowl.
- Drizzle about a tablespoon of the olive oil onto a sheet pan, and then drizzle the rest over the cut potatoes.
- Add the rest of the ingredients to the bowl and toss with the potatoes.
- Spread the potato wedges in the pan, and place them in the oven.
- Bake for about 45 minutes, turning with a spatula about halfway through baking, until fork tender.
- Serve immediately.
- Make ahead: Cook the potatoes until just done. Let cool and wrap in foil. Reheat at 350 degrees F for about 15 minutes.