Grab 6 simple ingredients and make these Oven Roasted Yukon Gold Potatoes. Hasselback-style Yukon gold potatoes rest on a bed of onions, garlic and herbs. Then, they’re covered in chicken broth and baked in the oven until crispy on the outside and tender on the inside. Perfect for anything from basic weeknight dinners to elegant occasions.
The Easiest Baked Potatoes and Onions You’ll Ever Make
There’s something about simple oven roasted potatoes that feels like home. This oven roasted Yukon gold potato recipe is as basic as it gets, but the result is so satisfying.
The potatoes are sliced hasselback style, so they stay together but absorb all the flavors of the chicken broth, garlic, and thyme as they cook. It’s an easy side dish that pairs well with just about anything, from roasted maple chicken with acorn squash to slow cooker pot roast and of course nothing goes better with a juicy steak then potatoes.
You only need a few ingredients and some patience, and you can have a comforting dish on the table without too much fuss. These savory baked potatoes may take a little time to cook, but the hands-off approach means you don’t have to hover over it. Simply let the oven do its work, and you’ll end up with perfectly tender potatoes that soak up all those delicious flavors.
You’ll Want These Yukon Gold Potatoes On Your Plate
- Simple: This side dish uses basic ingredients to transform humble potatoes into a versatile side that goes with pretty much anything.
- Customizable: You can play around with various herbs and flavors to customize these potatoes however you like.
- Flavorful: The seasonings, onions, and chicken broth result in super flavorful potatoes that you’ll want to make again and again.
6 Ingredients Is All You Need
This is your list of what you’ll need for this recipe. Make sure to check the recipe card for the full list of recipe ingredients.
- Vidalia onion: These are sliced and placed underneath the potatoes as they cook, soaking up all the delicious savory flavors of the potatoes and broth. I’ve tried other types on onions, and they’ll work but they aren’t as sweet and the flavor is a bit stronger.
- Yukon gold potatoes: These potatoes are known for their buttery, creamy texture when cooked. They hold up well in the oven, and when sliced hasselback style, you get those delicious crispy outsides while keeping the inside soft and tender. Russet potatoes will need a longer cooking time.
- Garlic: Fresh garlic gives a nice depth to the potatoes.
- Fresh thyme: Gives off a subtle earthy, aromatic flavor. You can swap it with dried thyme, but fresh always makes a difference in flavor. You could also add fresh rosemary.
- Chicken broth: The base for the roasting liquid. Chicken broth adds a savory depth and keeps the potatoes moist while they cook.
Roasted Potatoes and Onions Are Easy to Make
Step One: Prep the Potatoes and Onions
Step Two: Season and Pour the Broth
Tip: Make sure to get some seasoning into the potato slices, too, for extra flavor.
Step Three: Bake and Baste
Tip: If the potatoes aren’t fully tender, keep cooking until they are.
Step Four: Finish and Serve
Once the potatoes are soft and the broth is mostly absorbed, remove the foil and let them cook for a few more minutes to get a golden, crispy finish. Then, serve and enjoy.
Saving and Reheating Potatoes for Another Time
To store leftovers, place the roasted potatoes in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave, or place them under the broiler to crisp up the edges.
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Oven Roasted Yukon Gold Potatoes with Onions
Ingredients
- 1 Vidalia onion thinly slices
- 6 Yukon potatoes about 2 pounds, peeled
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme
- Salt and pepper
- 2 ½ cups chicken broth
Instructions
- Preheat the oven to 400º.
- Add sliced onions to the bottom of a baking dish.
- Peel the potatoes. Make several slices almost all the way through the potatoes, stopping before you reach the bottom of the potato so that the potato is sliced but still intact. Place on top of the onions.
- Drizzle a little olive oil over the tops of the potatoes. Add the garlic, thyme, and salt and pepper to the tops of the potatoes, letting some get down into the slices.
- Pour the chicken broth over the potatoes and onions. Cover with aluminum foil and bake for 1 hour, basting with the chicken broth about half way through. Remove the aluminum foil and check to see if the potatoes are tender with a fork. If not, continue to cook, covered. If tender, remove foil and return to the oven for about 5 minutes. The chicken broth should be mostly absorbed.
Barbara’s Tips + Notes
- The cooking time will vary depending on the size of the potatoes.
- If using a russet potato, you will need to adjust the cooking time.
Nutrition
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Sherry says
This is so easy and delicious! The family loved them. This is great with chops and chicken. Thanks for sharing.
Barbara Curry says
Sometimes I want something simple and this is the recipe I pull out. They are great with anything.