These roasted Yukon Gold potato wedges are super creamy on the inside and crusty on the outside.
These potatoes are the perfect side dish for a steak or fish (as in fish and chips). I also love them stuffed into a breakfast burrito or topped with cheddar cheese and bacon.
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, also gave them his stamp of approval. In fact, somehow he managed to steal all of the leftovers.
This fits well with our Sunday Funday theme, Dad's Favorites. Potatoes (roasted, mashed, fried, shredded, baked, or made into salad or potato cakes) definitely are at the top of my husband's list.
Ingredient List:
Yukon Gold Potatoes: Yukon Golds are creamy and thin skinned, and are well-suited for this dish. Red or white potatoes would work almost as well too, but they don't quite have the buttery flavor that Yukon Golds have. Bonus... you don't have to peel them!
Herbs and Seasoning: Salt, garlic salt, black pepper, and dried thyme.
Olive Oil: Toss the potatoes and the seasonings in the olive oil before roasting. You could use a neutral oil, but I love the flavor that olive oil adds to these potatoes.
Hatch Sweet Onions: Hatch sweet onions (mine were gifted from Melissa's Produce) are grown in the Hatch Valley of New Mexico, and are available from late May through July, right before the Hatch pepper season. The same microclimate that produces Hatch peppers produces these moist sweet onions.
In this potato dish, the roasted onion slices get a bit crunchy and they add a wonderful caramelized flavor. When it's not Hatch onion season, you can use any standard cooking onion.
Tips for Success:
Be sure to toss all of the potato wedges to coat them evenly with the seasoned oil. In addition, cut the potato wedges to approximately the same size.
Halfway through roasting, turn the potato wedges so that they brown evenly on all sides.
Be sure to spread the potatoes out in an even layer on your baking sheet. A heavy duty half rimmed sheet pan is the ideal pan for roasting these potatoes.
Make-Ahead:
These potatoes can be roasted in advance and reheat them in a 350 degree F oven to recrisp them.
If you love Yukon Gold potatoes, be sure to try them in corned beef hash, baby Yukon Gold Parmesan Hasselback potatoes, and Japanese Potato Salad (with Kewpie mayo!).
Do you love potatoes? Me too. Make these. They are sooooo good.
More of Dad's Favorite Dishes:
- Fried Perch by A Day in the Life on the Farm
- Marmite Butter Mashed Potatoes by Food Lust People Love
- Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
- Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
- Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
- Bo Ssäm Recreated by Culinary Cam
Roasted Yukon Gold Potato Wedges
These roasted Yukon Gold potato wedges are super creamy on the inside and crusty on the outside.
Ingredients
- 6 to 8 medium Yukon Gold potatoes (about 1 1/2 to 2 pounds), scrubbed (not peeled)
- Approximately 6 tablespoons olive oil, divided
- 1 small to medium Hatch sweet onion (or other all purpose onion), peeled and thinly sliced
- 1 to 2 teaspoons dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 heaping teaspoon garlic salt
Instructions
- Heat the oven to 425 degrees F.
- Cut the potatoes into wedges, 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 and well browned.
- 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.
Nutrition Facts
Calories
295Fat (grams)
14 gSat. Fat (grams)
2 gCarbs (grams)
39 gFiber (grams)
5 gNet carbs
34 gSugar (grams)
4 gProtein (grams)
4 gCholesterol (grams)
0 mg
Oh yeah - we love potatoes! These look, as you say, sooooo good. I wish I had some here and now - I can almost taste them.
ReplyDeleteThere isn't much else to say, is there! I could eat just potatoes for dinner!
DeleteMe too!!
DeleteI love well roasted potatoes - especially Yukon Golds - with their savory-crisp outsides and their warm, smooshy insides. They truly are one of life's simple pleasures.
ReplyDeleteCompletely Renee! They taste so luxurious for such a humble food!
DeleteI luuuuurve potatoes, too, Karen! And crunchy outside, creamy in is so perfect! I'm on an odd potatoes and eggs kick lately. Would love to dunk these beauties into some creamy yolk! : )
ReplyDeleteI love potatoes too and roasted is my favorite way to prepare them.
ReplyDeleteThese look amazing. I might have to grab some potatoes at the market this morning; I am pretty sure I used the last of ours at lunch yestereday.
ReplyDeleteRoasted potato wedges.. yum, my hubby's favorite.
ReplyDelete