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Add a photoCreamy Yukon gold potatoes make for a great side dish for dinner or fried up as a side for breakfast.
Ingredients
- 5 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
- 3 tbsp extra virgin olive oil
- 1/2 tbsp sea salt
Directions
- Put the potatoes in a large bowl, cover with cold water, and refrigerate overnight.
- Preheat the oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry for 10 minutes.
- Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt and stir gently to coat.
- Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Sprinkle the potatoes with more sea salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 47 | 17% |
| Total Fat 5.29g | 7% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 450mg | 19% |
| Potassium 1182mg | 34% |
| Total Carbs 51.23g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.76g | 1% |
| Protein 6.07g | 10% |
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