These Oven Roasted Honey Gold Potatoes are crispy on the outside, buttery soft on the inside, and make the perfect side dish for any occasion. Golden potatoes take just 10 minutes of prep time!
I recently came across Yukon gold potatoes and had to give them a try.
They’re a buttery, two-bite potato that’s perfect for this recipe. They stay nice and soft on the inside and get a good crisp on the outside when roasted, pretty much making them the perfect potato for cooking in the oven.
🍽️ Why This Recipe Works
It’s so easy | Oven Roasted Potatoes is such a simple side dish that is perfect for any occasion, whether it’s just a simple weeknight meal or even a holiday dinner.
So fast to make | The recipe comes together so quickly with just ten minutes of prep work and is ready to go on your table in just about an hour. You will literally just slice all of these tiny potatoes in half and toss them with the seasoning. Put them in the oven and walk away.
Low in calories | A serving is under 200 calories, so it’s a great light, but still satisfying side dish. And it’s a starch, so it sticks to your ribs a little better than faster burning carbs.
All you need is a few simple ingredients to make these baked Yukon gold potatoes. You can serve them with any of your favorite meats or meals. They’re great for the holidays too!
Honey Gold Potatoes | I love using this variety for oven-roasted potatoes. They are brightly colored and the skin crisps up perfectly. Plus, the flavor is different so it’s a nice change of pace from the standard red potatoes or russets you will get at restaurants and cook with often.
Seasonings | I used a simple combination of Italian seasoning, onion powder, garlic powder, salt, and pepper. I wanted things that you would already have in your pantry. The combination is simple but really elevates the potatoes.
Fresh Parsley | When the dish is out of the oven, add a little bit of chopped fresh parsley. If you don’t have parsley, you could just use a different herb. Fresh herbs are the perfect finishing touch.
If you run out of parsley, there are over a dozen substitutes available to use.
Oven Roasted Honey Gold Potatoes is an easy dish that completes any meal! Whether it’s for the holidays or just because you have a craving for potatoes, you’re going to be impressed. Take a look at how easy they are to make:
How to Cook Honey Roasted Potatoes
Step One: Preheat the oven. Wash and dry the potatoes.
Step Two: Cut the potatoes in half and place them in a baking dish, baking sheet, or roasting pan.
Step Three: Prepare the seasoning mixture by stirring together the olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper in a medium-sized bowl.
NOTE: Feel free to add in any other herbs or seasonings you think you will enjoy at this point.
Step Four: Pour the seasoning mixture on the potatoes and stir them, so all the potatoes are well covered. Bake for 45-50 minutes.
Step Five: Once the golden potatoes are crispy, sprinkle the parsley over the top and serve warm. Enjoy!
📌 Expert Tips
When you are roasting these, there are a few things you need to know for perfect oven-roasted honey gold potatoes.
Use the baking pan as your mixing bowl. Mix the oil and seasoning with the potatoes in the dish you will bake them in. This helps prevent loss of seasoning which tends to coat the sides of the mixing bowl.
Make sure to place the potatoes in a single layer. They will cook much more evenly and you are more likely to have all the potatoes fully cooked at the same time.
Spread the oil mixture evenly on the potatoes. Coating the potatoes evenly will help them to all crisp up at the same time.
Stir the Yukon Gold potatoes halfway through roasting. Otherwise, the bottoms may burn and won’t be as appealing.
Crispy Every Time. For perfectly crispy golden potatoes every time, place each potato cut side down. This side will crisp up faster when it is touching the sheet pan. Make sure the oil is fully coating the potatoes as well. Both are key to roasted potatoes that are crispy every time.
Don’t Sub with Fresh Garlic. You might be tempted to sub in freshly minced garlic or jarred minced garlic in this recipe. I do not recommend either. Fresh garlic will burn more quickly in the oven and jarred minced garlic will add a slightly bitter flavor while also burning more quickly. Powdered garlic is the perfect solution for roasted potatoes!
Variations for Oven Roasted Honey Gold Potatoes
Change up the seasoning. Honestly, you can use any seasoning mix you like on these potatoes. Try the recipe with your favorite dry rub or seasoning mix and change it up each time to keep from getting bored. If you find the combination you love more than others, as we did, you can stick with that for a while. Herbs de Provence, Cajun seasoning, or even an Old Bay-style seasoning will work. Ranch seasoning is great too! You can also just keep it simple with salt and pepper.
Save Time with Dressing. If you don’t have the right herbs on hand, but you have a vinaigrette in your pantry — you’ve got options! Just toss the potatoes in your favorite dressing and bake as described. Vinaigrette dressing is nothing more than a mixture of oil and herbs.
Finish off these potatoes with your favorite fresh herb. Fresh cilantro, oregano, chives, or even fresh rosemary will all work perfectly. I’ve even had these potatoes with a little fresh dill.
Mix In Root Vegetables. If you find out suddenly that you are feeding a crowd, add baby carrots, parsnips, turnips, or any root vegetable you have on hand. Use a sheet pan to spread the veggies out.
Cheese it up. Add a little grated parmesan cheese to your potatoes about halfway through the cooking time. This gives the parmesan time to melt and crisp up in the oven adding an extra layer of goodness.
Serve Up Spice. Add your favorite salsa on the side with these potatoes for a fun little kick. It’s like dipping a chip in salsa, but with the creamy texture of the roasted potato. So yummy!
What To Serve with Honey Gold Potatoes
These oven roasted potatoes will really go with any meat dish but I’ve picked a few of my favorites for you to try.
These sheet pan potatoes are done when you can easily pierce them with a fork. The fork should glide in without much resistance. If they seem like they’re still hard, then let them roast a little longer. They should be crispy with a slight crunch of the skin while the centers are soft and easy to eat. I’m getting hungry for them just thinking about that!
I prefer to use honey gold potatoes, but you can use any variety you like. There are so many types of potatoes out there that would be perfect for this healthy oven-roasted recipe. Here are the possible potato varieties.
Yukon Gold Potatoes – I find these to be the perfect potato because they hold their shape when baked and are not high in starch so the texture does not become mealy.
Sweet Potatoes – I’m just going to throw this out there right at the beginning. If you are a fan of sweet potatoes, you’re going to love them cooked like this. Dice them up and follow the directions as instructed, then devour.
Red Skin Potatoes – You’ll find that red potatoes seem to have softer skin similar to honey-gold potatoes. They are an excellent option to add some color to your plate.
Purple Potatoes – The flavor of a purple potato is more earthy. Sometimes they even taste nutty. Try them; you might be surprised!
Russet Potatoes – As far as popularity and potatoes go, Russets are usually the first ones people think of. Cut them up and roast them, and they will taste extraordinary.
Baby Potatoes – Sometimes you can find mixed variety bags of “new potatoes” at the supermarket in the Spring and these work perfectly for our roasted potato dish.
Yes, as a matter of fact, these crispy potatoes are approved for Whole30. You’ll be happy to know that along with being vegan and vegetarian; they are also paleo and gluten-free as well. So, if you are trying to maintain a healthy diet, you can feel comfortable adding these potatoes with dried herbs to your meal plan.
Yes, you can eat these potatoes if you are on a low-carb diet if you have room in your carb count for the day. There is one carb per serving. If you aren’t able to fit them into your diet, that’s okay!
You can always switch them out with something lower carb, like radishes or mashed rutabaga.
You should store the leftover potatoes in a sealed container. They will last 3-5 days in the refrigerator.
Reheat them by putting them in a large glass bowl and microwaving them for a minute or so until they are hot. You can also toss them in a skillet with a little bit of olive oil on medium-high heat.
These are a few of my favorite containers for storing leftovers! Spend a bit of extra time to make sure they last longer in the fridge
No. Freezing a potato changes the texture and makes them more mealy. I don’t enjoy the texture of re-heated from frozen potatoes but your mileage may vary.
No. The short answer is you never need to peel potatoes. The long answer is – do what you prefer! If you really don’t enjoy eating the skin, don’t feel bad peeling the potatoes. If you don’t mind skin and don’t want to waste your time, leave it on. Your oven-roasted potatoes will be perfect either way.
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Delicious Oven Roasted Potatoes
- 28 oz Honey Gold Potatoes
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Italian Seasoning
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- 2 tbsp Fresh Parsley chopped, for garnish
- Preheat oven to 425F. Rinse potatoes and pat them dry.
- Cut the potatoes in half and place in a 9×13” baking dish.
- In a medium bowl, mix together olive oil, Italian seasoning, onion powder, garlic powder and salt and pepper. You can also add other dried herbs that you have available.
- Pour oil mixture over potatoes. Mix well so the potatoes are evenly coated.
- Bake for 45 to 50 minutes.
- Sprinkle parsley over top and mix in with potatoes.