Roasted Yukon Gold Potatoes with Fresh Rosemary

Roasted Yukon Gold Potatoes with Fresh Rosemary
Staff Writer

Quartino Restaurant

These roasted Yukon Gold potatoes are the perfect side to just about any dish. By frying them in a cast-iron skillet before putting them in the oven, they get a nice, crisp crust that is paired perfectly with the rosemary. 


Preheat the oven to 350 degrees.

Add the extra-virgin olive oil to a heavy-bottom, cast-iron 16-inch pan and place onto a medium flame. Allow the oil to heat for 30 seconds. Add the potatoes to the pan, ensuring that each wedge lays flat onto the cast-iron skillet. Allow the potatoes to brown evenly on all sides. Season to taste with salt and black pepper.

Place the pan into the oven for 10 minutes. Remove the pan from the oven, sprinkle with fresh rosemary leaves, and return the pan to the oven for an additional 10 minutes, or until the potatoes are cooked through. To test if they are done, place a small paring knife into the potato wedge. If the knife is easily removed, the potato is cooked and ready to be served. Transfer the potatoes onto an appropriate serving vessel and serve at once.


Calories per serving:

313 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 17g 26%
  • Carbs 37g 12%
  • Saturated 2g 12%
  • Fiber 5g 19%
  • Sugars 2g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 4g 9%
  • Sodium 13mg 1%
  • Calcium 26mg 3%
  • Magnesium 49mg 12%
  • Potassium 898mg 26%
  • Iron 2mg 10%
  • Zinc 1mg 4%
  • Phosphorus 122mg 17%
  • Vitamin A 0µg 0%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 34µg 9%
  • Vitamin E 2mg 12%
  • Vitamin K 14µg 18%
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