Crisp Baby Yukon Gold Potatoes

I don’t know about you, but sometimes I have a hard time coming up with side dishes to accompany an entree, particularly when it comes to starches, even more particularly when it comes to something new or different. As a main dish is usually a good bit of work, I don’t want my side dishes to be trouble. I like to avoid trouble as often as I can.

Here is a super easy, tasty, and versatile way to prepare potatoes. It can be a tiny bit tedious putting them all face-down on your baking pan, but if you develop a rhythm, you can get that done pretty quickly, and that is the hardest part. These work well as a snack, particularly if you melt cheese on top before serving them. (Yum!) They work well with a hot sandwich with a side of ranch dip or ketchup, or, as you can see here, with an elegant chicken dinner. (The recipe for the chicken can be found here.)

Add this to your repertoire of potato recipes. It’s perfect for those last-minute meals.

Crisp Baby Yukon Gold Potatoes
Slightly adapted from Epicurious.com

1 1.5-lb. pkg. Melissa’s Baby Dutch Yellow Potatoes, halved
1 T. canola oil
½ t. dried thyme leaves
½ t. kosher salt
¼ t. freshly ground black pepper
Few gratings fresh nutmeg

Preheat oven to 450° F.

In a medium mixing bowl, toss potatoes with oil, thyme, salt, pepper, and nutmeg until coated. Arrange on a foil-lined baking sheet, cut side down. Roast potatoes until crisp and golden brown on the bottom, 25-30 minutes. Serve with ranch dressing, or your favorite dipper.

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