Yukon Gold Potatoes Oven Roasted with Rosemary and Garlic

Roasted Yukon gold potatoes cut in wedges are shown in an oval serving dish with a silver serving sppon over a rustic wooden board.

Yukon Gold Potatoes Oven Roasted with Rosemary and Garlic

Yukon gold potatoes are roasted coated in a flavorful mixture of olive oil, garlic and rosemary. Simply seasoned with salt and pepper they benefit from the addition of chicken stock which gently steams them as they roast. The result is supremely tender and even 'juicy' to the bite gold potato wedges with the characteristic rich flavor of the Yukon gold potato variety.

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Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 178kcal

Author: Milena Perrine

Ingredients

2 lbs Yukon gold potatoes
3 tablespoon olive oil + 1 teaspoon to coat roasting pan
3-4 cloves garlic
4 sprigs fresh rosemary more to garnish if desired
kosher salt and black pepper to taste
¾ cup chicken broth

Instructions

Pre-heat the oven to 425 F. Lightly grease a roasting pan with 1 teaspoon olive oil.
Wash and dry the Yukon gold potatoes. Peel skins/remove the shallow eyes in areas that need it, otherwise leave the thin skins on and cut the potatoes in wedges (first across, lengthwise in thick discs and then each disc into wedges).
Finely chop the rosemary leaves, discard the stalks. Rough chop the peeled garlic cloves. Combine in a large bowl with the potato wedges. Add the 3 tablespoons of olive oil and season with salt and pepper. Stir the potato wedges around to coat them evenly with the mixture.
Transfer the coated potatoes to the roasting pan and spread them evenly. Add the chicken stock. Roast for 20 minutes.
After the 20 minute mark check the potatoes for tenderness. A fork should enter easily at this point and perhaps a bit longer of roasting time will be needed for the perfect tenderness to be reached*. If the broth has evaporated add a bit of water and continue roasting until your desired tenderness is reached, another 7 to 10 minutes is likely. Do not let the potatoes become mushy.
To serve transfer to a deep serving dish and garnish with fresh rosemary if desired.

Notes

Roasting time depends on how large the actual wedges turned out to be and also the strength calibration of your oven. And of course, your personal preference.

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