Go Back
+ servings

Yukon Gold Roast Potatoes

Similar to Hasselback potatoes but much nicer.
Prep Time15 minutes
Cook Time1 hour
Course: Main/Side, Side Dish
Cuisine: American
Keyword: crisp roasted potato recipe, hasselback potatoes, potato side dishes, thanksgiving side dish recipes, yukon gold potato recipe
Servings: 6
Calories: 313kcal


  • 4 lb Yukon gold potatoes
  • 4 oz butter melted
  • 1 clove garlic crushed
  • 1 tbs fresh thyme minced
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 375 degrees F.
  • Melt butter with garlic and pour 2 tbs into a 9 x 9-inch baking dish; coat entire bottom of the pan.
  • Using a sharp knife or mandolin, slice potatoes into thin slices, about 1/16th of an inch. Hint: Use the mandolin, it’s much more precise and easier.
  • Arrange potatoes standing up but with a slight fanning (see photos in post).
  • Drizzle remaining butter over the potatoes. Sprinkle with the thyme, salt and pepper.
  • Bake, basting occasionally, for about 60 minutes or until tops are getting brown and crisp and potatoes are done.


Rosemary is a nice substitute for the thyme. If using dried herbs (not recommended) use HALF the amount of fresh called for in the recipe.
You can peel the potatoes if you wish. I did not as I like the skin.


Serving: 1g | Calories: 313kcal | Carbohydrates: 38g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 553mg | Potassium: 1256mg | Fiber: 8g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 10mg