Skip to main content

Crispy Baby Yukon Gold Potatoes

3.9

(12)

Crispy Baby Yukon Gold Potatoes
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting. Our tangy Horseradish-Yogurt Sauce is the perfect accompaniment.

Recipe information

  • Total Time

    40 minutes

  • Yield

    8–10 servings

Ingredients

4 pounds baby Yukon Gold potatoes, halved
3 tablespoons canola oil
1 tablespoon chopped thyme leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Horseradish-Yogurt Sauce (for serving; optional)

Preparation

  1. Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.

Read More
This picadillo-inspired topping would taste good on a shoe.
A sheet-pan wonder with lots of crispy rice.
Canned pumpkin, you shouldn’t have!
Yes, you can use the pre-cut squash.
Enchiladas meet pumpkin in this cozy weeknight dinner.
Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.
Crisp, buttery shell. Soft, flaky center. Cry!