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.
This delicious side dish uses simple ingredients, it's the perfect side dish for busy weeknights.
If you like potatoes, check out these other recipes for how to make french fries and cilantro garlic fried potatoes. Other great side dish recipes are roasted butternut squash, poached asparagus, and fried cauliflower.
What I Love About This Recipe
I love how simple and delicious this potato recipe is. My favorite type of potato is the Yukon gold potato; 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 chili flakes, dried herbs, or a squeeze of lemon after they come out of the oven. Also, they have minimal prep and go with just about any main course.
- 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.
Pro Tip: Because these potatoes have a thin skin, you do not need to remove it.
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. 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 out the quartered potatoes on a parchment paper lined sheet pan in a single layer. 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. Add some freshly chopped 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 onto the potatoes once they get pulled out of the oven.
- Baking time may vary.
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" inch 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. The best potatoes are Yukon gold potatoes.
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.
- Dried Italian Herb Seasoning - Use dried herbs (like Italian seasoning) or fresh herbs, like chopped fresh parsley, once these buttery yukon gold potatoes come out of the oven!
- 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 after they come out of the oven!
- 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, 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.
- Chef's knife and cutting board.
- 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.
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 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 type of 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.
Serve This Recipe With
Yummy Potato Recipes
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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.
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!
I was afraid the oven was a little too hot for the butter, but these cooked up nicely.
Thanks for the comment!