These perfectly roasted Yukon gold potatoes are spiced with garlic, smoked paprika, and cayenne pepper, and served with an (optional) homemade tomatillo salsa. This easy side dish is packed with flavor, can be prepped in advance, and will have everyone coming back for thirds!
Why this Recipe Works
The secret to the perfect roasted potato is to par-boil them THEN roast them, to get that fluffy on the inside and crispy on the outside texture. This works best with Yukon gold potatoes, but this recipe also works with fingerling, red, and even Russet potatoes.
I season the potatoes with a blend of garlic, smoked paprika, cayenne pepper, and salt. These flavors add depth and kick to the potatoes. The acidity of the tomatillos and lime adds a wonderful layer of cooling along with an added kick of jalapeño in the salsa.
Ingredients & Substitutions
Yukon gold potatoes – this recipe works best with Yukon gold potatoes. The creamy, almost buttery flavor is the perfect match for the spices in this recipe. If you can’t find them, you can substitute with red, fingerling, or Russet potatoes (preference in that order).
Smoked paprika – made from smoke-dried chilis, the smokiness adds a wonderful flavor in this recipe. You can substitute with regular paprika if you cannot find it.
Oil – this recipe works with olive oil or a flavorless oil like avocado, canola, or sunflower seed.
How to Make this Recipe
If you don’t feel like making fresh salsa, you can purchase your favorite and jump straight to making the potatoes.
Roasted Tomatillo Salsa
Start by making the tomatillo salsa. Turn your oven broiler on high and add 1.5 pounds of tomatillos, 2 stemmed jalapeños sliced lengthwise, 1 quartered red onion, and 3 unpeeled garlic cloves to a sheet pan. Lightly drizzle with oil and season with salt and pepper. Toss to coat in the oil and broil for 5-7 minutes until you get a good char on the vegetables.
Peel the garlic cloves by puncturing them and squeezing out the softened garlic. Add all the roasted vegetables to a food processor or blender. Add the juice of 1/2 lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
Roasted Yukon Gold Potatoes
The key to these fluffy and crispy potatoes is parboiling the potatoes first. While your oven is preheating to 425F, cut your potatoes so they are about the same size, 3/4-1″ pieces.
Parboil the potatoes by just barely covering them in a pot with cold water, adding salt, and simmering until just barely fork-tender. This should take 5-10 minutes once the water is boiling.
Drain the potatoes and season them with the oil, salt, garlic, smoked paprika, and cayenne pepper. Toss well to coat, and transfer to a sheet pan. Bake for 25-30 minutes – however long it takes them to get golden and crispy.
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Roasted Yukon Gold Potatoes with Tomatillo Salsa
Print Recipe SaveIngredients
Potatoes
- 1.5 lbs. Yukon gold potatoes
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- ¼ tsp salt or more to taste
- 1 tbsp oil olive, avocado, vegetable, canola, or sunflower seed
- cilantro to garnish
Tomatillo Salsa
- 1.5 lbs. tomatillos husked, cleaned, and cut in half
- 2 jalapeños stem removed and cut in half lenthwise
- 1 small red onion or yellow, quartered
- ½ bulb garlic cloves pierced with a knife
- 1 bunch cilantro
- 2 tbsp oil olive, avocado, vegetable, canola, or sunflower seed
- salt & pepper to taste
- 1 lime juiced
Instructions
Tomatillo Salsa
- Add the tomatillos, jalapeños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with avocado oil and sprinkle with salt and pepper.
- Broil for 5-7 minutes.
- Peel the garlic. Add all the ingredients to a food processor. Add the juice of 1/2 lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
Roasted Yukon Gold Potatoes
- Preheat your oven to 425F and cut your potatoes so they are about the same size, 3/4-1″ pieces.
- Parboil the potatoes by just barely covering them in a pot with cold water, adding salt, and simmering until just barely fork-tender.
- Drain the potatoes and add the oil, salt, garlic, smoked paprika, and cayenne pepper. Toss well to coat, and transfer to a sheet pan.
- Bake for 25-30 minutes – however long it takes them to get golden and crispy.