Butter Roasted Baby Gold Potatoes

Name: Butter Roasted Baby Gold Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1½ lbs baby golden potatoes; 2 tbsp salted butter; ½ tbsp Italian herb seasoning (optional); salt to taste

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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.

roasted yellow potatoes with butter and herbs

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

ingredients needed to make butter roasted baby yukon gold potatoes

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.

coat the outside of the potatoes with melted butter

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 potatoes well so they are coated with melted butter

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.

baked butter potatoes on a baking sheet.

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℃).

close up view of baked yellow gold potatoes with herbs.

Bake until a fork pierces the potatoes easily and the skin turns golden brown. Add some chopped fresh parsley (optional).

close up view of baked baby Yukon gold potatoes

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.

butter roasted baby Yukon gold potatoes with dried herbs and salt

Variations and Substitutions

Change the potatoes. 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.

For a more drastic substitution, make this recipe with peeled sweet potatoes, peeled russet potatoes, and red potatoes, although the taste will be different.

Buttery roasted golden baby potatoes are pretty perfect, just as they are. However, you can do a few things to jazz things up a bit.

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, avocado, ghee, or coconut oil. Butter has a lower smoke point than frying oils, but I've not had any problems baking these. 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.

FAQs

Is it necessary to parboil potatoes before roasting?

It is not necessary to parboil potatoes before roasting, especially when the potatoes are cut into small cubes.

How do you get crispy roasted potatoes?

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.

Do you wash baby potatoes before cooking?

Yes, I wash the baby potatoes before cooking. However, I make sure to fully dry the potatoes before cutting them.

Can you roast potatoes ahead of time and reheat?

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.

roasted butter potatoes with dried Italian herbs sprinkled on top

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