I really haven’t met a potato I didn’t like. Baked, mashed, fried, smashed…I’ll take them all. There is just something so satisfying about a starchy, steaming-hot potato, and it’s one of our favorite indulgences. Not to mention versatile. It’s an easy go-to when we need a quick side dish and I rely on it often when entertaining. We’ve had several friends and family ask for the recipe after the meal and I always laugh a little because it is so simple that there isn’t much of a recipe to give. It’s more of a method, and it is ridiculously easy. Preheat the oven to 425 and grab a few Yukon Gold potatoes.
4-6 medium Yukon Gold Potatoes
Kosher Salt and Cracked Black Pepper
Heat oven to 425 degrees. Cover a large rimmed baking sheet with aluminum foil for easy cleanup.
Wash and dry the potatoes. Leave the peel on, since it is thin and adds flavor. Cut into wedges, about 6-8 per potato.
Place potatoes in a large bowl. Drizzle generously with olive oil. Sprinkle on a generous amount of kosher salt and black pepper. Stir to combine well.
Pour potatoes onto the prepared sheet pan and arrange in a single layer. Place in oven.
Bake for 15-20 minutes. Remove pan from oven. Using a spatula, gently turn potatoes, pulling them away from the foil. The side touching the foil should be browned and crispy. If not, let bake a little longer. Once the potatoes are turned, return the pan to the oven and bake for another 15-20 minutes. Potatoes should be deeply golden and crispy on the outside, and soft on the inside. Sprinkle with salt and pepper to taste while they are still hot. Scoop into a bowl or platter, and serve immediately. These are great with a garlicky aioli, sprinkled with malt vinegar, dipped into a velvety cheese sauce or simply swiped through ketchup. You can also try our favorite sauce, simply called Aderezo in our house. Here’s how we make it:
1/2 cup Mayonnaise
1/3 cup Ketchup
1 clove Garlic, finely minced
1/4 teaspoon Salt
1 packet Sazon with culantro y achiote (Usually Goya or Knorr brand)
Mix all ingredients in a small bowl until well combined. Cover and chill until ready to use.
This sauce is great for dipping potatoes, spreading on burgers or sandwiches, or even as a topping for wraps. It’s very versatile, so it’s great to keep on hand in the fridge and use it in place of plain mayo whenever you need a change.
I’ve loved seeing the photos of the recipes you guys make! Keep them coming. Check out my Facebook page, or use the hashtag #eclecticyellowhouse on Instagram and connect with me there as well! I’d love to get to know more of you and talk more food and DIYs. I always love perusing new blogs and accounts and meeting other food obsessed folks!
5 thoughts on “Roasted Potatoes”
I agree I love potatoes and these look amazing!Sauce is wonderful too!
I could probably eat potatoes every day! Thanks for stopping by and commenting. I hope you’ll give them a try!
yes me too!
I’m sure going to try these, they look fantastic! Thanks for sharing!
Thanks for stopping by and commenting, Sandra! I hope you try them and enjoy them!