Buttermilk Roasted Potatoes

Total Time
Prep 15 mins
Cook 45 mins

Regular russet potatoes will work fine in this recipe if you are unable to find the Yukon Gold.

Ingredients Nutrition


  1. Prepare potatoes for roasting by peeling and cutting into large chunks.
  2. Toss with oil.
  3. Place in 425°F oven on lowest rack for best browning.
  4. Roast for 40-45 minutes, turning at least once.
  5. Mash potatoes in large bowl, leaving them slightly chunky.
  6. Stir in buttermilk, butter, and chives.
  7. Season with salt and pepper.


Most Helpful

What a great idea! I used Nadine potatoes (general purpose) The crunchy roasted potato mashed with the buttermilk and chives make this dish a real winner. I didnt use as many potatoes so cut the amount of buttermilk back too. Thanks Bev!

Evie* November 18, 2002

These potatoes were different! My son loved them, the buttermilk gave them lots of flavor! My son made them and he left the peels on (lazy), and they were still good! He used regular baking potatoes.

Sharon123 November 06, 2002

Wonderful potatoes! The buttermilk gave the dish a very rich, unique flavor that we loved. I didn't have chives but used chopped green onions. My DH made potato pancakes the next night to have with grilled steak tips & onions rather than bread or biscuits, and they were a hit in that incarnation, too! Bev, this one's a real winner...totally delish. Thanks for sharing; we'll be making this one a LOT!

Lizzie-Babette September 23, 2003

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