Uggh what to make for dinner? With your hands on your head, you let out a sigh. And walk over to your fridge. Open the door and aren’t that impressed. You decide to make a salad or chicken. But the meal feels like it’s missing something.
You want food that feels satisfying and wholesome. But as you look around you realize you don’t have many ingredients. Then you remember that healthy recipes don’t need to be complicated. You can keep it simple.
So you grab those Yukon Gold potatoes sitting in your pantry, dried rosemary, and some olive oil.
Let’s go, my friend.
To make roasted potatoes, you can use Yukon Gold or Russet potatoes. We’ll scrub, wash the potatoes, and keep the potato skins on for extra flavor and nutrients. No need to peel.
I’ve made this recipe with sweet potatoes but they don’t taste nearly as good. The roasted sweet potatoes don’t get crispy.
The 2 secrets to roasted potatoes are:
1. How you slice the potatoes
Cut the potatoes 1/4 in or 1/2 cm. This will give us nice crispy roasted potatoes. If you cut the Yukon potatoes too thick, the potatoes will take too long to cook. If you slice the potatoes too thin, the potatoes get too crispy.
To slice the potatoes, grab your cutting board and knife. Potatoes can be tricky to cut because they don’t have any flat edges. Take your Yukon Gold potato and make a slice down one side. Then you have a stable side.
For half-moon potatoes, you can make one more slice down the middle of the potato. Then use your knife to slice the potatoes.
2. How long do you roast the potatoes
Roast the potatoes until lightly brown and crispy, or about 20-25 minutes.
Enjoy this recipe!