ROASTED YUKON GOLD POTATOES RECIPES

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ROASTED YUKON POTATOES WITH ROSEMARY RECIPE - FOOD NETW…



Roasted Yukon Potatoes with Rosemary Recipe - Food Netw… image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 5

6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Kosher salt freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 224 calorie, FatContent 11 grams, SaturatedFatContent 2 grams, CarbohydrateContent 30 grams, FiberContent 3 grams, ProteinContent 13 grams

YUKON GOLD POTATOES: JACQUES PEPIN STYLE - FOOD NETWORK



Yukon Gold Potatoes: Jacques Pepin Style - Food Network image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Steps:

  • Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

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