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These Yukon gold roast potatoes look so fancy, you’d never believe how easy they are to make. Excellent accompaniment to a Sunday roast.
Yukon Gold Roast Potatoes: The Perfect Side Dish
The minute I saw these pictured in a Williams Sonoma advert, I knew they’d be good. They were pretty too, which adds so much to a dish since we eat with our eyes too.
Basically, I’m a red potato person when it comes to a waxier potato that isn’t mealy and will hold up and haven’t used Yukon golds all that much. Guess I’m used to white when it comes to potatoes but the buttery yellow color adds so much eye appeal to this recipe that it’s irresistible.
Changes To The Original
Since the original recipe sounded so good, I didn’t want to monkey around too much with adding my own touches.
I love garlic–so much so that I don’t have to worry about vampire attacks–and thought that would be a very good addition to this potato recipe.
Since I didn’t want pieces of garlic in the actual dish itself, I infused the butter with garlic. When I melted the butter, I added one large smashed garlic clove to it and let the butter heat until it bubbled. That gave a nice whisper of garlic to the potatoes itself without introducing the actual clove to the dish where the pieces could have burned and gone bitter.
Flavor Your Way
The original recipe called for fresh thyme, but not a lot so it’s not an overpowering flavor in this. I love thyme; it’s my favorite herb so I stuck with it.
However, if you have a favorite herb flavor, use what you like. Rosemary is a good choice. It’s often used in similar recipes containing potatoes.
Go a bit wild and use fresh marjoram, oregano, tarragon or dill. It makes it entirely different then. What I would do is use an herb that pairs well with the meat being served.
Yukon Gold Roast Potatoes
- 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.