Herb-roasted Yukon Tri-color Potatoes Recipe
Savor the delightful combination of Yukon tri-color potatoes, expertly roasted with a medley of fragrant herbs for a crispy exterior and tender, flavorful interior.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Mixture
Method
Preparation and Cooking
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Potatoes
Wash and scrub the Yukon Gold, Red, and Purple potatoes thoroughly. Cut them into bite-sized pieces, keeping the skins on for extra flavor and nutrients.
- 3
Season the Potatoes
In a large bowl, combine the cut potatoes, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss everything together until the potatoes are well coated with the oil and seasonings.
- 4
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.
- 5
Serve
Once roasted, remove the potatoes from the oven and let them cool for a few minutes. Serve warm as a delicious side dish.
