These Boiled Then Roasted Yukon Gold Potatoes are the perfect side dish for everything from an easy weeknight dinner to Thanksgiving, Christmas, Easter, or any family gathering

Why You’ll Love This Recipe

• Restaurant-style crispy exterior
• Soft, fluffy centers
• Simple pantry ingredients
• Easy enough for weeknight dinners
• Perfect for holidays and entertaining
• Naturally gluten-free
• Made with buttery Yukon Gold potatoes
• Family-friendly and always a crowd favorite

Recipe Details

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10–12

Equipment You’ll Need for Roasted Potatoes

• Large pot
• Colander
• Large baking sheet
• Small saucepan
• Spatula
• Parchment paper (optional)

Ingredients

Potatoes

• 20 medium Yukon Gold potatoes (about 8–9 pounds), washed
• 6 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• ¾ teaspoon black pepper

Garlic Butter Finish

• 3 tablespoons unsalted butter
• 2 garlic cloves
• 3 tablespoons chopped fresh parsley or dill
• Flaky sea salt, optional

Instructions

1: Preheat the Oven

Preheat the oven to 425°F (220°C).

Place a large baking sheet inside the oven while it preheats. Starting with a hot pan helps create an extra crispy crust from the moment the potatoes touch the surface.

2: Prepare the Potatoes

Wash the potatoes well, leaving the skins on.

Cut each potato in half lengthwise.

3: Boil the Potatoes

Place the potatoes in a large pot and cover them with cold water and salt ( 1 tablespoon for 20 potatoes) 

Then bring the water to a boil over high heat.

Once the water comes to a rolling boil, cook the potatoes for 8–10 minutes.

The potatoes should be slightly tender around the edges while remaining firm in the center. They should not be fully cooked.

Drain the potatoes and let them sit uncovered in a colander for 5 minutes to release excess steam. Dry potatoes roast much crispier than wet ones.

4: Season & Rough Up the Edges

Return the potatoes to the pot.

Add the olive oil, melted butter, kosher salt ( 1 teaspoon for 20 potatoes), paprika, garlic powder, onion powder, and black pepper.

Cover with a lid and gently shake the pot for 10–15 seconds until the potatoes are evenly coated and the edges become rough.

Those rough edges are the secret to an incredibly crispy crust.

Step 5: Roast

Carefully remove the hot baking sheet from the oven.

Arrange the potatoes cut-side down in a single layer, leaving space between each piece.

Roast for 25 minutes without moving them.

Flip the potatoes and continue roasting for 15–20 minutes, or until deeply golden brown and crispy.

For even more color and crunch, broil for the final 2–3 minutes.

6: Finish with Garlic Butter

In a microwave-safe bowl, melt the butter.

For a stronger garlic flavor, finely grate the garlic. For a milder flavor, simply cut the cloves in half.

Cover the bowl loosely with plastic wrap to prevent the butter from splattering, then microwave for 20–30 seconds, just until the butter is melted. The garlic will gently infuse the butter with its flavor.

For an even stronger garlic aroma, let the garlic sit in the warm melted butter for about 20 minutes before using.

Brush the warm garlic butter over the hot potatoes immediately after removing them from the oven.

Sprinkle with chopped parsley or dill and, if desired, finish with flaky sea salt.

Serve immediately.

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We love serving these potatoes with sour cream for dipping and a fresh cucumber and tomato salad on the side.

Pro Tips

• Boiling first is the secret to fluffy centers and crispy edges.
• Allow the potatoes to steam dry before seasoning.
• Shaking the potatoes after adding the seasonings creates rough edges that crisp beautifully.
• Always preheat the baking sheet.
• Leave space between the potatoes so they roast instead of steam.
• Warm the garlic gently with the  melted butter to create rich garlic flavor without burning it.

Variations

• Sprinkle with freshly grated Parmesan before serving.
• Add chopped rosemary or thyme.
• Use Cajun seasoning for a spicy version.
• Finish with a drizzle of truffle oil for a restaurant-style twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 400°F oven or air fryer for 8–10 minutes to restore the crispy texture.

Salt & Seasoning Tip

The potatoes absorb some salt while boiling, so 1 teaspoon of kosher salt is enough for the seasoning mixture.

If you prefer bolder seasoning, increase all of the dry spices together by 25–50%, keeping the same proportions instead of adding only more salt.

For even more flavor, finish the potatoes with flaky sea salt, freshly grated Parmesan, extra herbs, or another drizzle of garlic butter.

The Perfect Side Dish For

These crispy Yukon Gold potatoes pair beautifully with almost any main course. They’re especially delicious served with:

• Dutch Oven Braised Lamb
• Creamy Garlic Parmesan Chicken Thighs
• Perfect Steak
• Air Fryer Honey Soy Salmon
• Juicy Cast Iron Lamb Ribs
• Crispy Lemon Garlic Chicken Thighs

Frequently Asked Questions

Why boil potatoes before roasting?

Boiling softens the outside while keeping the centers firm. Shaking them creates rough edges that roast into an incredibly crispy crust.

Can I use russet potatoes?

Yes. Russet potatoes work well, but Yukon Gold potatoes have a naturally buttery flavor and creamy texture that make them especially delicious for this recipe.

Can I make them ahead?

Absolutely. Boil the potatoes several hours ahead, let them cool completely, and roast just before serving.

Why aren’t my potatoes crispy?

The most common reasons are:

• Skipping the steam-drying step
• Overcrowding the baking sheet
• Roasting at too low a temperature

Can I double the recipe?

Yes. Divide the potatoes between two baking sheets so they roast instead of steam. Don’t double the salt9 make it x1,5 )