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About This Recipe for Yukon Gold Potatoes
How to make scrumptuous Yukon gold potatoes in the oven. The method of preparation we use to prepare the gold potatoes leverages their natural creaminess, rich taste and thin skins. Expect tender potato wedges that are full of flavor.
We add flavor by way of garlic and rosemary infusion. We achieve a surprisingly 'juicy' bite by introducing chicken broth into the culinary picture. What it does in the oven is de facto gently steam the potatoes as they are roasting and allow them to retain more of their natural moisture. These are truly memorable golden potato wedges!
Are Gold Potatoes the Same as Yukon Gold Potato?
The short answer is - yes. Yukon gold is simply a brand name for yellow potatoes.
Yellow potatoes are known for their distinct creaminess which is owed to their inherent sweetness. They also have a higher water content than starchier varieties such as Russet potatoes and their intensely yellow flesh contributes to a perception of richness.
YUKON GOLD POTATOES BACKGROUND: A Canadian named Gary Johnston focused on developing Yukon gold potatoes for almost 30 years. He crossed multiple seeds to create the variety we know today. Johnston selected the name 'Yukon gold' to reflect the Northern Canada area around the Yukon river and the gold rush epoch of its history.
Ingredients You Will Need
Yukon gold potatoes. Because they are thin skinned and with shallow eyes you will not need to work hard to peel them. If you are working with older potatoes you might need to perform a bit of peeling here and there, but young ones (just harvested in fall) you can simply wash and cut into wedges.
Fresh rosemary and garlic cloves. An excellent duo that offers bold flavors complementary to the rich taste of Yukon gold potatoes. Obviously, you can alter the herb choice and consider parsley, oregano, thyme, sage - both fresh or dried versions.
Olive oil. To coat the wedge sliced gold potatoes and help the flavoring agents adhere to their surface. If you go with extra virgin olive oil it will amplify the flavor profile of your potato side dish.
Kosher salt and black pepper. Use to taste and also consider if the next ingredient contains salt or not.
Chicken broth. This is our SECRET ingredient:) Adding a bit of chicken broth plays a dual role. While it lends savory flavor to the potatoes it also gently steams them in the hot oven, converting each wedge into a tender delight.
NOTE: The texture of the Yukon gold potatoes prepared with a bit of flavorful broth is worth experiencing. Each bite is so tender, while still retaining a nice shape, that it would be easy to say the potatoes taste "juicy".
Step-by-Step: Make Gold Potato Wedges
Follow the process illustrated by the images below for a streamlined, easy workflow.
Prep. Begin by cleaning, if necessary peeling a bit, the Yukon gold potatoes. Cut them in wedges as shown. Finely chop the rosemary leaves, discard the stalks and rough chop the garlic. Preheat the oven to 425 F.
Combine to flavor. In a suitably sized bowl combine the potato wedges, rosemary, garlic and olive oil. Season with salt and pepper and toss to coat the potatoes realy well.
Roast. Transfer the coated potatoes to a lightly greased roasting pan and even them out. You can add a few whole rosemary sprigs to enhance the flavor infusion, they will be easy to remove at the end. Add the chicken stock and place the roasting pan in the preheated oven.
Check for tenderness and finish roasting. After about 20 minutes check the potatoes for tenderness by piercing one with a fork. It should be quite easy to insert, but the potatoes will be still somewhat firm. Add a bit of water if it appears that the chicken stock has evaporated. Continue roasting for another 7 to 10 minutes (or until such time that you are satisfied with the tenderness and the potatoes are not becoming mushy and not holding their shape). Remove from the oven.
How to Serve This Rosemary Garlic Yukon Gold Potato Dish
Transfer the roasted golden potatoes to a serving dish and if desired, garnish with a bit of fresh rosemary sprigs for visual appeal. A touch of freshly cracked black pepper will add an enticing aroma.
As prepared, our scrumptuous Yukon gold potato side dish is infinetely versatile in terms of pairings with proteins. Try it with:
- pan-fried pork steak
- lamb shoulder chops
- picanha roast
- boneless skinless chicken thighs
- outside skirt steak
- beer brats
- oven baked cod fillets
- baked pork steak
- pork neck roast
- slow cooker leg of lamb
- braised beef chuck roast
- beef sirloin tip roast
Storage and Reheating
Store leftover roasted Yukon gold potatoes in an airtight container in the refrigerator. They will save well for a few days.
To reheat them look no further than the microwave. The moisture content and residual liquids in result of roasting with a bit of chicken stock will ensure that the microwave reheated potatoes turn out deliciously tender.
You Might Enjoy
Beer Braised Potatoes | Beer Battered Fries | Crispy Roasted White Sweet Potatoes | Purple Sweet Potatoes with Parmesan | German Potatoes | German Fries
Recipe
Yukon Gold Potatoes Oven Roasted with Rosemary and Garlic
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.
Rita Y
At the end of the ingredient list there is a box with 3/4...but no ingredient listed. Could this be for the garnish?
Milena Perrine
Rita, this is a legit typo! The area for the ingredients list we work with in terms of the recipe card plugin is not more than 1.5 inches tall:) So easy to not see something because it was cut off from view. Thank you soooo much for catching this! All fixed.
Rita Y
Milena, your computer is playing tricks on you! Now the box is checkmarked and the chicken broth is crossed out!
Don't we just love computers!
Rita
Rita Y
AND NOW IT'S NOT! You must have been editing while I was commenting. 🙂