Description
These crispy Yukon gold potatoes are oven-roasted with olive oil, Italian seasoning, and garlic for a perfectly golden and fork-tender bite. Finished with a fresh parsley, lemon, and garlic gremolata, this Mediterranean-inspired side dish is full of irresistible flavor.
Ingredients
- 3 pounds Yukon gold potatoes
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- Optional Gremolata:
- 3 tablespoons chopped parsley
- Zest of 1 lemon
- 1 garlic clove, minced
Instructions
- Preheat the oven to 425°F and set out a large rimmed baking sheet.
- Chop the Yukon gold potatoes into 1–1½ inch pieces. For average-sized potatoes, cut them into eighths.
- Place the chopped potatoes on the baking sheet. Drizzle with olive oil and toss well to coat evenly.
- In a small bowl, mix together Italian seasoning, salt, black pepper, garlic powder, and baking soda.
- Sprinkle the seasoning mix over the potatoes. Shake the pan to coat the bottoms, then spread the potatoes in an even layer. Use two baking sheets if needed to avoid overcrowding.
- Roast the potatoes for 15 minutes. Flip with a metal spatula and roast for another 10–15 minutes until golden and fork-tender.
- While roasting, prepare the gremolata: mince parsley and garlic, zest the lemon, and mix all together. Sprinkle with a little salt and set aside.
- Once potatoes are done roasting, sprinkle the gremolata on top and serve warm.
Notes
- Don’t overcrowd the pan — use two baking sheets if necessary for maximum crispiness.
- Cool leftovers completely before refrigerating for up to 4 days.
- For best results when reheating, use an air fryer or oven at 350°F for 10 minutes.
- Freeze cooled potatoes in an airtight container for up to 3 months.
Nutrition
- Serving Size: 5 oz
- Calories: 182 kcal
- Sugar: 1 g
- Sodium: 584 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
