Roasted Yukon Gold Potatoes with Fresh Rosemary

Quartino Restaurant


  • 5 Tablespoons  extra-virgin olive oil
  • medium Yukon Gold potatoes, sliced into 8 equal-sized wedges
  •   Finely ground sea salt and freshly ground black pepper, to taste

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by John Coletta

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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 68g 105%
  • Carbs 149g 50%
  • Saturated 10g 48%
  • Fiber 19g 75%
  • Sugars 7g
  • Monounsaturated 49g
  • Polyunsaturated 7g
  • Protein 17g 34%
  • Sodium 53mg 2%
  • Calcium 104mg 10%
  • Magnesium 196mg 49%
  • Potassium 3,592mg 103%
  • Iron 7mg 39%
  • Zinc 2mg 16%
  • Phosphorus 486mg 69%
  • Vitamin A 0µg 0%
  • Vitamin C 168mg 280%
  • Thiamin (B1) 1mg 45%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 3mg 126%
  • Folic Acid (B9) 136µg 34%
  • Vitamin E 10mg 49%
  • Vitamin K 57µg 72%
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