This recipe for Whole 30 Oven Roasted Yukon Gold Potatoes is one of the most popular pages on First & Full. I thought I’d give the recipe page a little update with a few more details, but the recipe is the same delicious one I first posted.
If you are looking for a new go-to side dish, your search is over! These mini Yukon golds are sliced in half, tossed with tons of goodness, and roasted to perfection. This recipe is ideal for those days when you might want to skip the baked potato or the mashed potatoes laden with butter.
Here’s the roasting dish that I love and use often. It is the most expensive thing in my kitchen also the most versatile and beloved.
And if you follow me on Instagram, (@FirstandFull), you know I love my air fryer. I have this one, by Breville, which also doubles as the oven I use most often to cook for my family.
And a little Whole30 note – originally, potatoes were not included in the Whole30 diet, but that’s been revised, and you can learn a bit more about that process here, directly from Melissa Hartwig.
For another easy, delicious side dish, try my Charred Garlic Green Beans!
Now that you have a side dish, why don’t you consider serving it with my always tender and juicy roasted chicken breast or maybe a rack of these irresistible Italian honey baked ribs!
A few more notes added February 2019, as this has become one of my most popular posts:
If you’re interested in more recipes like this one, this book, An Everlasting Meal, by Tamar Adler is one of my favorites. From the Amazon description: “approachable lessons on feeding ourselves well.”
And if you’ve been following for even a short time, you know I love to shop through Thrive Market for Organic Brands for Less. Use my referral link here to receive an exclusive offer of an additional 25% off your first order.
Whole 30 Oven Roasted Yukon Gold Potatoes
Yield 6 servings
An easy go-to side dish. These roasted Yukon gold potatoes are crispy on the outside and soft and almost creamy on the inside. They are beautifully seasoned and pair well with everything!
2 lbs of yukon gold potatoes, halved
2-3 tablespoons of olive oil
1 1/2 tsp salt + 1 tsp pepper
1 1/2 tsp garlic powder
fresh thyme and/or rosemary; chopped (perfect time to use those left over herbs)
- Preheat oven to 425 degrees.
- Wash and halve the potatoes. Pat dry.
- In a bowl, toss potatoes, olive oil, salt, pepper, garlic powder, and chopped herbs
- Toss till the potatoes are fully coated.
- spread evenly on baking sheet.
- Roast for 18- 24 minutes. It really depends on your oven. Flip the potatoes and shake the pan when you start to see brown, crispy edges; usually halfway.
1. I prefer to use garlic powder as opposed to minced garlic, because the fresh stuff tends to burn at high temperatures.
2. The type of potato matters. These potatoes don’t need to be parboiled because they are already so tender. If this type isn’t available, try small red potatoes and make sure to parboil them for a few minutes then proceed with the seasoning.
3. This recipes is one that doesn’t have to require a ton of measuring. You want to make sure the potatoes have a light coating of olive oil, even sprinkling of seasoning/ herbs, and make sure there is enough salt. Salt is key when roasting any veggies.