I love Yukon gold potatoes. They are so buttery and creamy that you don’t actually need any butter or additional salt. Also the skin is thinner so it’s very easy to eat. They come in varying sizes so you may need to adjust the cooking times somewhat. This recipe is for small potatoes but for larger ones you would probably need to leave them in the oven for at least an hour.
4-6 small Yukon Gold Potatoes
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Chives, chopped
3 tablespoons Sour Cream
Turn on oven to 350 degrees.
Place the potatoes on a baking sheet.
Drizzle the olive oil over the potatoes and then sprinkle with salt.
With your hands, make sure that the potatoes are totally covered with olive oil and salt.
Once the over is at the proper temperature, place the potatoes in the oven.
Let the potatoes cook for about 30 minutes to an hour depending upon the size of the potatoes. They should be fork tender. Flip them halt way through so that the skin can crisp up.
Once the potatoes are finished, put them on a plate to serve.
Add the sour cream and chives.
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