I've been making potatoes this way for lots of years, but for some reason I just discovered doing them with Yukon Gold potatoes and let me tell ya, it took this simple side over the top. These are super easy & quick. Besides dinner, I've also used this side at a brunch and it can also be done on the grill wrapped in tin foil. Two key things in a good roasted potato are a very high oven temperature and only turning them once during cooking. You will get the nice browned crispy outside and creamy inside. Be sure they are cut uniformly so they cook evenly. I make wedges but cutting them into eighths. The amounts below are approximate. Add as much or little as you like to taste. I like extra parmesan so they get a nice crust.
These would be perfect with this Apricot Glazed Pork Roast!