Crispy Baby Yukon Gold Potatoes
Perfectly roasted baby Yukon Gold potatoes with a crispy golden-brown exterior, seasoned with aromatic thyme, nutmeg, and classic salt and pepper. These potatoes are finished with an optional horseradish-yogurt sauce for an extra kick of flavor.
8 servings
25 min
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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
- •serving Horseradish-Yogurt Sauce
Cooking Instructions
- 1.
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.
25 min
