I LOVE Yukon Gold potatoes. They’re so buttery and fluffy, and with their thin and delicious skin that doesn’t need to be peeled off (unless you want to), they’re so easy to prep, too.

My favorite way to make them is roasting them. Roasted Yukon Gold Potatoes are especially amazing as breakfast potatoes, but we love them for any meal!

Close-up of crisp roasted Yukon gold potatoes on a white plate.

Making roasted Yukon Gold potatoes is very simple, but it’s not just a matter of cubing and throwing them in the oven. There are a few tricks to making the most delicious roasted potatoes, and I’m here to share them with you!

Let’s roast Yukon Golds!

Table of Contents

roasted Yukon gold potatoes on a white plate, ready to eat.

The Story Behind the Recipe

Potatoes are one of my favorite foods, bar none. They’re super flexible, delicious on their own but an awesome blank canvas, too.

One of my favorite potato varieties is the Yukon Gold. They’re tasty and buttery, and you can leave the skin on for more nutrition, flavor, and – let’s be honest – easy in prepping. Win!

Breakfast potatoes – also sometimes known as home fries – are one of my all-time fave breakfast foods. Eggs + potatoes + a bit of ketchup? Yup!

I’ve made roasted breakfast potatoes by frying them and roasting them, and roasting is by far my favorite method. The oven allows the potatoes to cook through easily, no pre-boiling required. Over time, I’ve learned that the best way to make roasted potatoes is to bake them at a slightly lower temp to begin with, then increasing the temp to get crispy outsides without drying them out.

I do love roasted Russets and roasted red potatoes, but when it comes to home-fry-type potatoes, Yukon Golds have my heart. They crisp up while staying tender, and when dipped in a bit of ketchup? It doesn’t get much better than that.

Over the years, I’ve found that roasted Yukon Gold potatoes are fine and all with just salt and pepper, but they REALLY shine when you add a few more seasonings. It’s easy and totally worth it!

Close-up of roasted Yukon gold potatoes on a white plate

Why You’ll Love Roasted Yukon Gold Potatoes

  • They’re easy! Yukon Gold potatoes are naturally thin-skinned, and the skin tastes great, so you don’t even have to peel them. In fact, I prefer skin-on roasted potatoes, personally.
  • They’re versatile! While these oven-roasted Yukon Gold potatoes make the perfect breakfast potatoes, these crispy cubes are perfect alongside burgers or sandwiches for lunch, or with a hearty main for dinner.
  • They’re healthy! Potatoes are a great whole-food source of potassium and other micronutrients. (source)
  • They’re frugal! Potatoes are the ultimate penny-pinching ingredient. They’re affordable and fill you up! And let’s be honest, with the cost of groceries these days, that can be really helpful.
  • They’re special-diet friendly! These roasted Yukon Gold potatoes are friendly for nearly every diet – they’re naturally gluten-free, vegan, and vegetarian.
Ingredients for roasted Yukon Gold potatoes


  • Yukon Gold Potatoes – I love the buttery flavor of Yukon Golds, plus they crisp up nicely in the oven. You don’t have to peel them – unless you want to!
  • Olive oil – Perfect for roasting potatoes.
  • Garlic powder & onion powder – Adds some nice umami flavor. You can leave it out, but I recommend using both!
  • Italian seasoning – A bit if Italian seasoning mix adds some nice herbal flavor without overpowering these potatoes. Grab some from the store or make your own Italian seasoning. Feel free to mix it up with fresh herbs or another seasoning mix.
  • Salt & pepper – Potatoes need salt! Be generous with both.


  • You don’t have to stick with Yukon Gold potatoes. You can roast fingerlings, red potatoes, or russets (which I do recommend peeling first) with great results too. Yukon Golds are just my fave.
  • If you want to use a different oil, avocado oil is great. Vegetable/canola oil work too.

How to Make Roasted Potatoes

First, scrub your potatoes, then dry them well. Cut them into halves, then quarters, then eights – the goal is uniform-ish cubes approx. 3/4-inch to 1 inch in size.

Place them on a baking sheet (you can line it with parchment for easier clean-up). Drizzle with the olive oil and sprinkle on the seasonings and salt and pepper.

Toss well to distribute the oil and seasonings.

Place your potatoes in a 350°F oven and roast them for about 20 minutes, then increase the heat to 425°F. Bake for another 10 minutes, toss, and then bake for another 5 minutes. Those last few minutes in the hot oven will help your potatoes brown and get crisp sides without drying out.

That’s it!

A baking sheet full of oven roasted Yukon Gold potatoes

Tips for Success

  • After washing your potatoes, dry your potatoes thoroughly. If they go into the oven damp, they’ll steam and won’t get as crispy.
  • Don’t skimp on the seasonings, especially the salt. Potatoes need them for the best flavor!
  • Line your potatoes in a single layer on the baking sheet so they have lots of space to get crispy.
  • For easier clean-up, line your baking sheet with parchment paper.
Close-up of roasted Yukon gold potatoes

What to Serve with Roasted Yukon Gold Potatoes

I love these roasted potatoes for breakfast most of all, so here are a couple of breakfast suggestions:

  • I love eggs with my roasted potatoes. Fried, poached, or scrambled.
  • Or, amp up your eggs and make a frittata!
  • This fruit salad goes well with eggs and potatoes.

How to Reheat Roasted Potatoes

I find the easiest way to reheat leftover roasted potatoes is to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling. Bonus: They get even crispier when you warm them up this way!

More Potato Recipes

Close-up of crisp roasted Yukon gold potatoes on a white plate.
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Roasted Yukon Gold Potatoes

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Author: Kare
Yield: 6
Creamy diced Yukon Golds tossed with olive oil and seasonings then baked until fluffy & tender on the inside and golden & crispy on the outside. These potatoes are SO good for breakfast or, really, any meal!


  • 2 pounds Yukon gold potatoes (7-10 small to medium potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon kosher salt (+ more to taste)
  • 1/4 teaspoon freshly ground black pepper (+ more to taste)


  • 1 large sheet pan


  • Preheat oven to 375°F. Prepare a large rimmed baking sheet (or two medium). You can line your baking sheet with parchment paper, if you like, for easier clean-up. at 375 for 20 minutes. Toss. Place back inven and increase heat to 425, set timer for 10 minutes. Toss. Back in for 5 minutes or until golden crispy.
  • Wash and dry potatoes well. Cut them into cubes about 3/4-inch to 1-inch big. Spread them in a single layer on the baking sheet.
  • Drizzle with olive oil, garlic powder, onion powder, Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well with a spatula or with your hands until the potatoes are well-coated with oil and seasonings.
  • Bake for 20 minutes, then stir and toss the potatoes with a wooden spoon or spatula. Place them back in the oven and increase the heat to 425°F. Bake for 10 more minutes, stir, then bake for another 5 minutes. The potatoes should be golden on one or two sides and fork-tender. If you would like them to be even more golden and crispy, continue baking them in 5 minute intervals until your desired level of crispiness.
  • Taste your potatoes and add more salt and pepper if desired. Serve immediately.


Storage & reheating:

Store leftover roasted potatoes in an airtight container in the refrigerator. They will keep for up to 4 days.
For reheating, I find the easiest wayis to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling and hot. Bonus: They get even crispier when you warm them up this way!

Nutrition Facts

Serving: 1g, Calories: 161kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 397mg, Potassium: 647mg, Fiber: 3g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 30mg, Calcium: 22mg, Iron: 1mg

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