Crispy Baby Yukon Gold Potatoes
3.9
(7)
Active Time
15 minutes
Total Time
40 minutes
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.
Ingredients
8–10 servings
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.
Leave a Review
Reviews (7)
Back to TopSuper easy and super good! I left in the oil mix for about an hr only because wasn't ready to cook them.
tuscanblu
Vacaville
12/25/2019
I made these for two of us with really small baby potatoes. They are really good!! and they do get nice and crispy and brown. I only had about 10 potatoes so I just put the baking sheet on the top rack and that's all it needed. We did not do the sauce.
Anonymous
Huntington Beach, CA
6/14/2019
beautiful way to cook baby potatoes, does away with the boiling, and not as heavy with oil. Lovely and simple!
andy_andersen
Hamilton ON
6/14/2018
These were fantastic, especially with the yogurt horseradish sauce,. I served both with our Christmas roast beef and loved every bite. The nutmeg and thyme are subtle but add dimension to the potatoes. I roast potatoes quite often and this was a nice change from my usual rosemary and garlic combination. I'll definitely keep these in my holiday recipe rotation!
ericaca
Manhattan Beach, CA
12/28/2017
These were fine. Nothing earth-shattering or spectacular. Simple and easy.
Anonymous
Los Angeles, CA
12/29/2016
For real crispy the secret is to take them out of the oven before they are done and press them with a masher or fork type utensil to get as many nooks and crannies as possible. Then put them back in for another 40 minutes or so. That way you get as much potato surface in contact with the heat as possible thus the crispiness!
aelialicinia
Buffalo NY
12/21/2016
The best way to roast potatoes is to par-boil them for 5 minutes after cutting them up, shake the pan to rough up the edges, then roast them.
Anonymous
Houston
12/21/2016
See Related Recipes and Cooking Tips
61 Easy Thanksgiving Recipes for a Less-Stressful Feast
These easy-to-prepare recipes will ensure a delicious holiday.Our 73 Best Thanksgiving Side Dishes
Round out your holiday table with our best ideas for Thanksgiving sides.71 Rosh Hashanah Recipes to Celebrate the Jewish New Year
From appetizers to desserts, we’ve included all our favorite Rosh Hashanah recipes to help you ring in the Jewish new year.91 Vegetable Sides for Your Thanksgiving Menu
Here’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day.111 Excellent Ways to Cook a Potato
Discover classic *and* unique potato recipes to try ASAP.I'm So Done With Mashed Potatoes. What's the Alternative?
Yes, mashed potatoes are a study in creamy, silky luxury. But shouldn't the holidays be a time for crispy potatoes as well?Our 111 Best Gluten-Free Recipes for Thanksgiving
It's easy to be gluten-free at Thanksgiving with these crowd-pleasing recipes.How to Buy, Store, and Cook Potatoes
Like a latke-frying, gratin-layering, roasting, smashing, mashing pro.Our 101 Favorite Fall Sides
Serve at your next dinner party, weeknight dinner, or any other autumnal occasion.
