Easy Roasted Potatoes

One of my favorite foods to have for breakfast is potatoes. I’m not talking about the sweet kind either, I’m talking about the good ol’ golden Yukon potato. For whatever reason, potatoes have gotten a bad reputation over the last decade but I am here to tell you that in this household potatoes are an absolute must and household staple. Russet potatoes, golden Yukon, and red potatoes have just as much nutritional value as sweet potatoes do the only difference being the amount of minerals varies by each variety. Each potato has its appropriate use and for the purpose of roasting at a higher heat, I have found that golden potatoes yield the best results. I am working on a comprehensive blog post to outline each use of different types of potatoes but for now, i’m letting you know that golden yukon and/or red potatoes are the best types for roasting in the oven.

Nutritional Value of Yukon Gold Potatoes

Yukon gold potatoes much like any other potato variety are primarily composed of carbohydrates and more specifically of starch. Due in part to their carbohydrate content, these potatoes also contain about 2 grams of fiber per potato. Each potato contains about 3 grams of protein but the real magic is in the trace minerals they contain. Potatoes are typically a great source of Potassium and this variety follows that guideline, containing about 620 mg of Potassium per potato. Yukon gold potatoes also contain 45% of your daily value for Vitamin C and about 6% of your daily value for Iron.

Now that we briefly touched on the nutrient composition of these glorious potaotes, lets get into the nitty gritty of what you need to make these delicious roasted potatoes.


  • 6-7 Yukon Gold Potatoes (skin on)
  • 1 tbsp olive oil
  • 1/2 tbsp garlic salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

optional: handful of fresh rosemary**

**NOTE: Fresh rosemary compliments these roasted potatoes so well, but you can omit if you do not have it or if you do not care for it.


  • non-stick baking tray
  • parchment paper
  • oven


Preheat oven to 400F.

Begin by washing the potatoes and scrubbing the skin well to ensure any excess dirt is taken off. This is especially important since we will be leaving the skin on for this recipe.

Dry the potatoes off and begin to chop into small bite size pieces. I like to chop them in half about 3 times for the best size. The smaller they are, the crispier they come out.

Place the chopped potatoes in a bowl and cover with oil and seasonings.

Using your hands or a spatula mix the potatoes with the seasoning until evenly coated.

Spread the potatoes out onto a parchment lined baking sheet and make sure they have enough space in between them that they will not steam. NOTE: It is imperative that you give the potatoes enough space otherwise they will not develop a golden brown crust.

Place in the oven and set a timer for 35 minutes.

Remove from oven and serve alongside fried eggs, some delicious sauteed greens and voila you have a balanced breakfast!

I hope you give this recipe a try and I hope you enjoy this more simple and straight forward recipe. I am starting a series where I will walk you through how to transform a very basic item and make it delicious. If you enjoy this leave a comment and let me know what you think. I will be back soon with another exciting recipe!

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