CARBS! I made us carbs! Do I need to say anything else? Seriously, just look. Golden, crispy, glorious carbs. Words are unnecessary. Heck, even a fork is optional.
But. Just in case you need more convincing, here’s the situation. While I’m not one to turn down a good carb, the problem is that some carbs just aren’t good. I am not going to waste good carb-y calories on sad, mealy, bland or “meh” carbs. No way. Potatoes, in particular, can be pretty dicey. (Get it, dicey?? You can roll your eyes now.) Due to their high moisture content, they can steam and get mushy rather than develop any color or texture. And that does not a happy carb lover make.
These butter roasted potatoes are the answer. Intensely flavorful and delightfully crisp- yet-fluffy, these are carbs worth eating. Creamy yukon gold potatoes are the right choice for this dish. They become light and pillowy but still retain their shape. Butter is the key player as far as browning goes. Toss the potatoes with melted butter and the relative high heat of the oven browns the milk solids, ensuring that the potatoes are coated in a toasty layer of buttery goodness. I seasoned them simply with fresh sage, salt and pepper, which makes them a perfect side to just about any main course. I’ve included some variations below, and of course you are only limited by your imagination. Or just eat them as the main course. A fellow carb lover will never judge.
Butter Roasted Potatoes
- 2 lb Yukon gold potatoes, cut into 1 inch cubes (about 4 large potatoes)
- 4 Tbsp butter, melted
- 1 ½ Tbsp chopped fresh sage
- 2 tsp kosher salt
- fresh ground black pepper
Preheat oven to 425. Place potatoes, butter, 1 Tbsp sage, salt and pepper on rimmed baking sheet. Toss to coat potatoes evenly with butter, sage, salt and pepper. Spread potatoes evenly over baking sheet. Place in oven and bake for 20 minutes. Then remove potatoes from oven and flip potatoes. Place back in the oven and bake another 15-20 minutes, tossing again after 10 minutes. Once potatoes reach desired crispness, remove from oven and add remaining ½ Tbsp sage. Toss to combine and serve.
- Lemon/Parsley: Instead of sage, use 2 Tbsp parsley, divided (add 1 Tbsp before cooking and 1 Tbsp after) once potatoes are completely cooked, squeeze juice of 1 lemon over them and toss to coat.
- Italian: Instead of sage, use 1 Tbsp Italian seasoning and 2 Tbsp parmesean cheese. Bake as instructed. Once cooking is complete, toss with 1 Tbsp chopped fresh parsley or basil.