How Long to Cook Roasted Baby Yukon Gold Potatoes (Halved) in the sheet pan
Specification: 2 lb baby (1.5-inch) Yukon Gold or creamer potatoes halved through the equator so every piece has one flat cut face, tossed with 3 tbsp olive oil, 1.5 tsp kosher salt, and cracked black pepper, arranged CUT-FACE-DOWN in a single spaced layer on an unlined rimmed half-sheet pan
3-Step Execution Protocol
Preheat oven to 425°F (218°C). Arrange roasted baby yukon gold potatoes (halved) (2 lb baby (1.5-inch) Yukon Gold or creamer potatoes halved through the equator so every piece has one flat cut face, tossed with 3 tbsp olive oil, 1.5 tsp kosher salt, and cracked black pepper, arranged CUT-FACE-DOWN in a single spaced layer on an unlined rimmed half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 25–30 mins. Do not flip; allow surface to develop undisturbed.
Cut faces (still touching the pan) have gone deep golden-brown with crispy edges; skins on the top are wrinkled and blistered in spots; a paring knife slides through the thickest half with no resistance and comes out clean. Rest for 0 minutes before serving.
USDA MyPlate does not set an internal-temperature target for roasted potatoes — doneness is fork-tender interior with a caramelized cut face, so the internal-temp field is omitted rather than guessed (HR-2). The 425°F / 25–30 minute cut-face-down window reflects standard convection roasting for halved 1.5-inch waxy potatoes on a rimmed half-sheet (Cook's Illustrated "Best Roasted Baby Potatoes" and Serious Eats "Extra-Crispy Roasted Potatoes" both use the same cut-face-down protocol at the same temperature).