I love roasting potatoes. That crispy golden brown action that takes place when you cook potatoes at a high heat with some butter just makes my day. These potatoes are tiny Yukon Golds. They have a thin skin that you don’t have to peel, and a naturally buttery yellow flesh. They are firm enough to hold up to high heat when roasted.
To make these roasted potatoes, I first boiled them in water for 10 minutes.
Then I waited until they were cool enough to handle, and sliced them almost all the way through leaving the skin intact on one side.
Then I gently pressed them flat so they would fan out and topped them with butter, parsley and Parmesan cheese. And by Parmesan cheese, I mean the cheap powdery kind. Real fancy, right?
Into a 400 degree oven they go for 20-30 minutes until they are nice and crisp on the outside, but tender inside.
A little twist on your average potato, and they only need a few ingredients you probably have on hand anyway. This is the kind of potato that can hold it’s own next to a nice, juicy steak.
Simple and rustic.
Yum.
PrintParmesan Roasted Petite Yukon Gold Potatoes
These simple and rustic roasted potatoes are a little twist on your average potato, and they only need a few ingredients you probably have on hand.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Sides
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 pounds petite Yukon Gold Potatoes
- 1/4 cup butter, melted plus more for greasing the baking sheet
- 1/4 cup Parmesan cheese
- 1 teaspoon dried parsley
- salt and pepper to taste
Instructions
- Place potatoes in a medium pan with cold water and bring to boil. Continue to boil for 10 minutes.
- Remove potatoes and allow them to cool enough to handle.
- Preheat oven to 400 degrees.
- Slice potatoes almost all the way through, but leave them intact on one side.
- Place the potatoes on a well greased baking sheet or baking stone and gently press them down so they fan out.
- Drizzle a little bit of melted butter over the top of each potato (or use a pastry brush) and sprinkle with Parmesan cheese and parsley.
- Bake for 20-25 minutes, or until they are tender on the inside and crisp on the outside. Season with salt and pepper and desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 287
- Sugar: 2g
- Sodium: 295mg
- Fat: 13g
- Saturated Fat: 8.3g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 3.8g
- Protein: 6.2g
- Cholesterol: 36mg
Tried this recipe as is and love these potatoes! Only way I will make these potatoes.
These potatoes were a very nice change from boiled or roasted new potatoes. I followed the recipe to the tee – they were perfect. Served with grilled filet mignon, sautéed mushrooms and a tossed green salad. Will definitely make again.
I’m so glad you enjoyed them, Cathy!
It looks like you spiral cut these little beauties. Did you?
Approximately how many potatoes in a serving?
Can’t wait to try!
I made these tonight and thought they were great. I think I will add some minced garlic to the melted butter next time for some added flavor.
Would this be okay with a mix of baby red and golds?
Fantastic. I didn’t grease my pan before roasting and it didn’t matter. These released beautifully anyway. I made one change and added some pressed garlic to my butter before spooning it over the potatoes. Boy howdy. Crispy, creamy, flavorful. I only have one complaint and it’s that I didn’t find and try this recipe sooner. These will find their way into my regular rotation.
Served with grilled spring onions, zucchini, jalapeños, and pork chops. Divine.