Butter roasted baby gold potatoes are a simple and delicious way to prepare baby Yukon gold potatoes in the oven. These baby potatoes cook quickly (about 25 minutes) in a 400℉ (205℃) convection oven and can be prepared at the same time as baked chicken wings or served as is.
What I Love About This Recipe
I love how simple and delicious this recipe is. My favorite type of potato is the Yukon gold potato, and these baby Yukon gold potatoes are so soft and buttery. I think butter roasted Yukon gold potatoes taste better than fried potatoes, so 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 some chili flakes, dried herbs, or a squeeze of lemon after they come out of the oven.
- Baby Yukon gold potatoes: This recipe works with other baby potatoes, however the cooking time might be slightly different. Additionally, large Yukon gold potatoes can be used in lieu of baby potatoes as long as you chop the potatoes into a similar size piece (about 1" cubes).
- Butter: I highly recommend Kerrygold salted butter for this recipe.
- 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.
See the recipe card at the bottom of the post for quantities.
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.
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 bowl.
In a microwave safe dish, melt the butter in the microwave for about 15 seconds or until completely melted.
Hint: Cover the butter with a paper towel so it doesn't create a mess.
Pour the melted butter over the quartered Yukon gold baby potatoes.
Hint: Mix the melted butter well throughout the chopped baby potatoes so that all surfaces are fully coated.
Add a parchment paper to a baking sheet. Lay the potatoes with the skin-side down on the baking sheet.
Sprinkle salt onto the quartered baby potatoes. Pop these butter potatoes in the oven for about 25 minutes or until a fork pierces the potatoes easily.
Mix the potatoes around on the baking sheet to soak up some of the melted butter. Taste the potatoes to see if more salt is needed. Sprinkle with some dried Italian herbs (optional).
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 onto the potatoes once they get pulled out of the oven.
Variations and Substitutions
Buttery roasted golden baby potatoes are pretty perfect just as they are. However, there are a few things you can do to jazz things up a bit.
- Dried Italian Herb Seasoning - Add some dried Italian herb seasoning after the potatoes have finished roasting.
- Chili flakes - Spicy things up a bit with some chili flakes.
- 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 - You can make these roasted potatoes with olive oil, avocado oil, ghee, or coconut oil. Butter has a lower smoke point than frying oils, but I've not run into any problems baking these. Sometimes, I mix the fats for a very flavorful roasted potatoes. For example, I use one tablespoon of each: olive oil, butter, and coconut oil.
- Chef's knife and cutting board.
- Baking sheet with parchment paper. I do not recommend using aluminum foil because the potatoes have a tendency to stick. Parchment paper is the easiest solution for baking potatoes without the headache of having to scrub the pan.
I'm not a fan of reheating crispy roasted potatoes, so I don't recommend reheating or freezing these.
It is not necessary to parboil potatoes before roasting, especially when the potatoes are cute 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, avoid any time of liquid other than a fat will help the potatoes to crispy 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.
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Butter Roasted Baby Gold Potatoes
- 1½ lbs baby golden potatoes
- 2 tablespoon salted butter
- ½ tablespoon Italian herb seasoning optional
- salt to taste
- 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.
- 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.