Butter Roasted Baby Gold Potatoes
Butter roasted baby gold potatoes are a simple and delicious way to prepare baby Yukon gold potatoes in the oven. This easy side dish cooks quickly (about 25 minutes) in a 400℉ (205℃) convection oven.
This delicious roasted baby potatoes recipe uses three simple ingredients- baby potatoes, butter, and salt. It's the perfect side dish for a busy weeknight dinner with just five minutes of prep time.
Butter Roasted Baby Potatoes
Yukon gold baby potatoes are creamy, buttery, and have thin skins. They are easy to roast in the oven and taste better than fried potatoes (because of the butter flavor - just my opinion). This is my go-to recipe for a potato side dish.
Another great thing about these roasted baby potatoes is that they are easily customizable by adding chili flakes, fresh garlic, dried herbs, grated parmesan cheese, or a squeeze of lemon after they come out of the oven. Also, this simple side dish has minimal prep and goes with just about any main course.
Ingredient Notes
- Baby Yukon gold potatoes: This recipe works with other baby potatoes. Additionally, large Yukon gold potatoes can be used instead of baby potatoes as long as you chop the potatoes into similar-sized pieces (about 1" cubes). Other appropriate substitutes are fingerling potatoes, new potatoes, creamer potatoes, or baby dutch potatoes.
- Butter: I highly recommend Kerrygold salted butter for this recipe. Substitute olive oil, unsalted butter, ghee, coconut oil, or other fat.
- Salt: Different salts have different saltiness levels, so most of my recipes say "salt to taste." I like Himalayan pink salt or flaked sea salt for this recipe.
How To Make Butter Roasted Potatoes
Heat the oven to 400℉ (205℃) on convection bake. If your oven doesn't have a convection bake, set the oven to 425℉ (220℃) without the convection fan.
Pro Tip: Because these potatoes have a thin skin, you do not need to remove them.
Wash the baby potatoes and drain. Cut the baby potato in half. Place the flat side down on the cutting board, and cut the baby potato into quarters.
Place the quartered baby Yukon gold potatoes into a large bowl. Melt butter in the microwave. Pour the melted butter over the quartered Yukon gold baby potatoes.
Mix the chopped baby potatoes and melted butter together so the surfaces are fully coated. The melted butter will help the salt and herbs to stick to the potatoes.
Spread the quartered potatoes in a single layer on a parchment paper lined baking sheet. Keep the skin side down. Sprinkle salt and dried herbs on top of the buttered yellow potatoes.
Bake the quartered baby gold potatoes for about 25 minutes at 400℉ (205℃) using a convection fan. If your oven doesn't have a convection fan, bake at 425℉ (220℃).
Bake until a fork pierces the potatoes easily and the skin turns golden brown. Add some chopped fresh parsley (optional).
Serve these butter roasted yellow potatoes with roasted steelhead trout, grilled lamb chops, chicken kabobs, or steamed lobster tails.
Tips and Tricks
- Coat all surfaces of the quartered potatoes with melted butter.
- Roast with the skin side down. The skin makes a barrier to the baking sheet, so the potatoes won't stick.
- For extra buttery potatoes, add an extra tablespoon of melted butter to the potatoes once they get pulled out of the oven.
- Baking time may vary.
Potato Substitutions
A great substitute for this recipe is baby Dutch yellow potatoes. You can also use yellow potatoes, golden potatoes, and large Yukon golds for the best results. Cut larger potatoes into cubes about 1.5 inches in size.
📋 Recipe
Butter Roasted Baby Gold Potatoes
Ingredients
- 1½ lbs baby golden potatoes
- 2 tablespoon salted butter
- ½ tablespoon Italian herb seasoning optional
- salt to taste
Instructions
- Heat the oven to 400 ℉ (205 ℃) convection. See note 1.
- Wash the baby gold potatoes and dry. Cut the potatoes into quarters by first slicing in half, then cutting the halves into quarters.
- Melt the butter in the microwave. Pour the melted butter over the quartered baby potatoes. Mix the melted butter and baby potatoes well, evenly coating the surface of the potatoes.
- Spread the potatoes on a parchment lined baking sheet. Place the skin side down of the baby potatoes. Sprinkle salt and dried herbs (if using) on top of the potatoes.
- Place the baking sheet in the middle of the oven for about 25 to 30 minutes or until the potatoes can easily be pierced with a fork. Serve immediately. See note 2.
Video
Notes
- If your oven doesn't have convection, heat to regular bake at 425 ℉ (220 ℃).
- If needing to reheat these potatoes, just pop them back in the oven for 5 minutes at the same cooking temperature.
- Storage- I'm not a fan of reheating crispy roasted potatoes, so I don't recommend reheating or freezing these.
- Baking sheet with parchment paper. I do not recommend using aluminum foil because the potatoes tend to stick. Parchment paper is the easiest solution for baking potatoes without the headache of having to scrub the pan.
- Other variations:
- Change the potatoes. Make this recipe with peeled sweet potatoes, peeled russet potatoes, or red potatoes.
- Add dried Italian herb seasoning. Sprinkle on top of these buttery golden potatoes before baking. Try other fresh herbs like fresh rosemary, fresh thyme, fresh oregano, or fresh chopped parsley.
- Chili flakes - Spicy things up a bit with some chili flakes.
- Change up the flavor. Add black pepper, garlic powder, or onion powder. Add some green onions or cheddar cheese on top! Make these garlic butter potatoes by adding fresh crushed garlic to the melted butter mixture.
- Lemon - Squeeze some lemon over these butter-roasted potatoes after they have cooked in the oven. Serve immediately so they don't get soggy.
- Change the fat - Make these roasted potatoes with olive oil, avocado oil, ghee, or coconut oil. Sometimes, I mix the fats for very flavorful roasted potatoes. For example, I sometimes mix olive oil and butter or coconut oil and avocado oil.
Nutrition
FAQs
It is not necessary to parboil potatoes before roasting, especially when the potatoes are cut into small cubes.
The key to crispy roasted potatoes with a tender inside is to bake the potatoes at the right oven temperature and time. Also, avoiding any liquid other than fat will help the potatoes to crisp up in the oven.
Yes, I wash the baby potatoes before cooking. However, I make sure to fully dry the potatoes before cutting them.
Yes and no. You can pop the potatoes back in the oven if they have not been in the refrigerator without much change to texture and taste. However, if the potatoes have been refrigerated, reheating them in the oven will result in dry potatoes.
Absolutely fabulous flavors!
There's an error in your nutritional info. (Calories: 183kcal) There is no way these are 183,000 calories. 1 KCal = 1000 calories.
Yep, what I mean is 183 calories.
These were tasty and simple to make
Lily, I am trying to reduce the amount of fat I consume. Do you think I could make these in an air fryer?
Absolutely! The air fryer is an excellent option for this recipe. There are a few different types of air fryers (like the basket type or the convection oven style). Just coat the potatoes in melted butter (or spray with olive oil) prior to adding to the air fryer.
This recipe is very good! Served it tonight and it was a big hit!! I added Rosemary and Thyme instead of the Italian herb seasoning.
Thank you so much for the comment, Kathy! Rosemary and thyme sound like a perfect combination, yum!
Such an easy, delicious side dish for any night of the week. Thanks for some delicious taters!
Thanks for the comment!
Like little nuggets of golden potato deliciousness here! Thank you for such a great recipe! This really hit the spot!
Lol- thanks Ned!
These buttery potatoes are the perfect side dish! I can pair these with every dinner!
Thanks Holley, these make a great side dish!
These little potatoes turned out great. Roasting them in butter made all the difference!
The butter makes all the difference!
These buttery potatoes are the perfect side dish - easy to make, and SO tasty!
Thanks Liza!
I was afraid the oven was a little too hot for the butter, but these cooked up nicely.
Thanks for the comment!