Crispy Baby Yukon Gold Potatoes
3.9
(12)
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
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.
Recipe information
Total Time
40 minutes
Yield
8–10 servings
Ingredients
4 pounds baby Yukon Gold potatoes, halved
3 tablespoons canola oil
1 tablespoon chopped thyme leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Horseradish-Yogurt Sauce (for serving; optional)
Preparation
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.
Recipe notes
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