Crispy Oven Roasted Baby Yukon Potatoes Recipe

The Little Potato That Could

Let’s talk about baby Yukon potatoes. They are small and round. Their skin is thin like paper. I love how they feel in my hand.

They don’t need much from us. A little oil, some salt, and heat. Then they become something magical. It teaches us that simple things are often the best. That’s a good life lesson, I think.

My Favorite Kitchen Trick

Here is my secret for crispy potatoes. You cut them in half. Then you lay them cut-side down on the pan. The flat part gets all golden and crisp.

The skin on top gets soft. It’s like two textures in one bite. I learned this from my friend Sarah. Her kids called them “crispy boats.” I still laugh at that. What do you call your favorite crispy food?

Why This Simple Recipe Works

You only need three things besides the potatoes. Good olive oil, sea salt, and black pepper. That’s it. Toss them together until each potato shines.

This matters because good food doesn’t need a long list. It needs care. When you use just a few ingredients, you taste each one. Doesn’t that smell amazing when they first hit the hot pan?

The Waiting Game

The oven does the hard work. You just wait. It takes about an hour. The waiting is the hardest part, I know.

But trust the process. The slow heat makes the insides fluffy. It makes the outsides crackly. Fun fact: This high heat makes natural sugars come out. That’s what creates that beautiful golden color.

Time to Gather

When they come out, serve them right away. I like a sprinkle of green herbs. My grandson always wants ketchup. That’s fine with me.

Food is about bringing people together. A simple bowl of potatoes can do that. This matters more than a fancy meal. What is your family’s must-have dinner side dish?

Ingredients:

Ingredient	Amount	Notes
baby yukon potatoes (yukon creamer potatoes)	2 pounds
olive oil	2 tablespoons
sea salt	1/2 teaspoon
fresh cracked black pepper	1/2 teaspoon

My Favorite Crispy Little Potatoes

Hello, my dear. Come sit. Let’s talk about the best little potatoes. These Yukon babies are my go-to. They get so crispy in the oven. The inside stays fluffy and soft. It’s pure comfort on a pan.

I learned this from my own grandma. She called them “Sunday potatoes.” We’d have them after church. The whole house would smell like heaven. Doesn’t that smell amazing? It’s such a simple joy. Let me show you how I make them now.

Step 1: First, heat your oven to 350º F. While it warms, wash your potatoes. Dry them with a kitchen towel. Then, cut each one in half. Just one simple cut down the middle. I still laugh at that. My grandson once tried to peel them first. What a fuss!

Step 2: Put all the potato halves on a big sheet pan. Drizzle the olive oil over them. Then sprinkle your salt and pepper. Now, use your hands to toss it all. Make sure every piece gets a little shiny coat. (My hard-learned tip: Don’t skimp on the oil. That’s the secret for the crispy skin!).

Step 3: This next part is very important. Lay each potato half cut-side down. The skin should be facing up. They look like little boats. This gives the flat cut side a chance to get golden. It makes all the difference, I promise.

Step 4: Slide the pan into your hot oven. Now, you must be patient. They need 50 to 60 minutes. You’ll know they’re done when the skins are wrinkled. The bottoms will be a deep, crispy brown. What’s your favorite smell from the oven? Share below!

Step 5: Take them out carefully. Serve them right away while they’re hot. I love a sprinkle of fresh chives. A little dish of ketchup on the side is perfect. Watch everyone reach for seconds. It’s the best sound.

Cook Time: 50–60 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

Once you master the basic recipe, you can play. Here are my favorite simple twists. They feel like a whole new dish.

Garlic & Herb: Toss in two minced garlic cloves and a teaspoon of dried rosemary with the oil.

Smoky Paprika: Add a half teaspoon of smoked paprika. It gives a warm, campfire flavor.

Parmesan Crisp: Five minutes before they’re done, sprinkle with grated parmesan. It gets so cheesy and good.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These potatoes go with almost anything. They are wonderful friends with a simple roast chicken. Or try them next to some juicy grilled sausages. For a pretty plate, scatter some chopped parsley on top. It adds a fresh little pop of green.

What to drink? For the grown-ups, a cold glass of pale ale is lovely. For everyone, fizzy lemonade with a sprig of mint is perfect. It cuts right through the richness. Which would you choose tonight?

Keeping Your Crispy Potatoes Perfect

Let’s talk about keeping these potatoes tasty. They are best fresh from the oven. But leftovers happen in every kitchen.

Store cooled potatoes in the fridge for three days. Use a container with a lid. I once used a bowl with foil and they dried out.

You can freeze them for a month. Spread them on a pan to freeze first. Then pop them into a bag. This stops a big potato lump.

Reheat in a hot oven or toaster oven. This brings back the crisp. A microwave makes them soft. Batch cooking saves busy weeknights. Have you ever tried storing it this way? Share below!

Planning ahead matters. It turns a good meal into an easy one. You deserve a simple, delicious dinner any night.

Simple Fixes for Common Potato Problems

Sometimes recipes need a little help. Do not worry. Here are easy fixes.

First, if potatoes are not crispy, your oven might be off. Use an oven thermometer. I remember when mine was 25 degrees cold. Potatoes need that steady heat.

Second, if they stick, your pan needs more oil. A light drizzle on the pan helps. This creates a nice non-stick surface.

Third, if they taste bland, season after cooking too. Add a tiny pinch of salt right before serving. Fun fact: Salting after cooking makes the flavor pop on your tongue.

Getting it right builds your cooking confidence. It also makes the flavors sing. Which of these problems have you run into before?

Your Potato Questions, Answered

Q: Is this recipe gluten-free?

A: Yes, it is naturally gluten-free. Just check your ketchup label.

Q: Can I make them ahead?

A: You can cut them hours early. Keep them in cold water until baking.

Q: What oil can I swap for olive oil?

A: Avocado or canola oil works great. They both handle the heat well.

Q: Can I double the recipe?

A: Yes, but use two sheet pans. Do not crowd them. They need space to crisp.

Q: Any optional tips?

A: Try adding garlic powder or smoked paprika with the oil. It is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love these crispy potatoes. They remind me of Sunday dinners. My grandkids always ask for seconds.

I would love to see your creations. Share a photo of your finished dish. It makes my day to see your kitchen wins.

Have you tried this recipe? Tag us on Pinterest! You can find me at @TheSchmidtyWife. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.