Roasted Potatoes

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.

Roasted Potatoes

4-6 medium Yukon Gold Potatoes

Olive Oil

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!


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