Roasted Italian Potatoes Recipe
Published August 16, 2023. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make roasted Italian Potatoes recipe is oven baked with garlic and rosemary for a truly delicious side dish. You will love how well this goes with any of your main entrées.
I love the variety of potato side dishes, but I can also get stuck in a rut by repeatedly making the same ones. If you’re the same way, try my Smashed Potatoes or Pan Fried Potatoes.
Italian Potatoes
Italian potatoes are a simple recipe consisting of roasted potatoes with oil, herbs, garlic, and seasonings. They can be cut in any fashion and can range in crispness from no browning at all to very brown on all sides. This is a very common potato side dish that is served all throughout Italy.
Just like any potato’s side dish, you can customize this to your liking. For example, you can add things like cheese, onions, more garlic, or different herbs to suit your taste. Regardless of what extra ingredients you use, these are excellent side dishes to serve with beef, pork, seafood, or chicken.
Ingredients and Substitutions
- Potatoes – I prefer skin-on Yukon gold potatoes. You can also use Russet potatoes.
- Water – Plain tap water will work fine.
- Seasoning – I just use coarse salt and ground pepper.
- Oil – Olive oil is the best oil to use.
- Garlic – a few cloves will go a long way to enhancing the flavor of the Italian potatoes.
- Herbs – I prefer to use fresh rosemary leaves. However, you can also add in fresh thyme leaves. You can substitute 1 to 1 for fresh to dry herbs.
How to Make Italian Potatoes
Start by preparing the potatoes to your desired cut and size. I like to slice them in wedges by slicing them in half, then in half again, then in half one more time totaling 8 wedges from 1 potato.
Next, spread them out in a large pan, pot, or casserole dish. Do your best to ensure they do not overlap. It is ok if a few do.
Pour in 3 to 4 tablespoons of water just to coat the bottom of the pan. This will help make the potatoes fluffy and creamy on the inside.
Cover the pan with a lid and slightly move it off to the side to let some of the steam escape while cooking.
Bake the potatoes in the oven on the middle rack at 425° for 15 minutes.
Carefully remove the pan and take off the lid. Add in the olive oil, garlic, rosemary, salt, and pepper, and mix thoroughly. Also, note that it is ok if there is some water still in the bottom of the pan.
Place the potatoes back in the oven at 500° and cook for 20 to 25 minutes uncovered or until lightly browned and tender. If you want them very brown, turn the oven to broil on high and broil for 4 to 5 minutes.
Remove the pan and, using a spatula, carefully scrape the bottom of the pan to release the potatoes. If you just pull on them, there is a good chance the potato can get stuck.
Serve with the rosemary and garlic from the pan.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within an hour of you making them.
How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against it.
How to Reheat: Place the Italian potatoes in a pan or on a metal tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
Chef Notes + Tips
- Substitute with red or russet potatoes.
- Try tossing the potatoes with 1 teaspoon of white vinegar once they’re finished.
- Feel free to peel the potatoes if you’d like.
- You can use a non-stick, stainless steel, or cast-iron skillet.
- Flip the potatoes halfway through the roasting at 500° if you want them lightly browned on both sides.
More Potato Recipes
Roasted Italian Potatoes Recipe
Ingredients
- 5 medium to large size Yukon potatoes
- 3 to 4 tablespoons cold water
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 sprigs fresh rosemary leaves
- Coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 425°.
- Start by preparing the potatoes to your desired cut and size. I like to slice them in wedges by slicing them in half, then in half again, then in half one more time totaling 8 wedges from 1 potato.
- Next, spread them out in a large pan, pot, or casserole dish. Do your best to ensure they do not overlap. It is ok if a few do.
- Pour in 3 to 4 tablespoons of water to coat the bottom of the pan. This will help make the potatoes fluffy and creamy on the inside.
- Cover the pan with a lid and slightly move it to the side to let some of the steam escape while cooking.
- Bake the potatoes in the oven on the middle rack at 425° for 15 minutes.
- Carefully remove the pan and take off the lid. Add in the olive oil, garlic, rosemary, salt, and pepper, and mix thoroughly. Also, note that it is ok if some water isstill in the bottom of the pan.
- Place the potatoes back in the oven at 500° and cook for 20 to 25 minutes uncovered or until lightly browned and tender. If you want them very brown, turn the oven to broil on high and broil for 4 to 5 minutes.
- Remove the pan and using a spatula carefully scrape the bottom of the pan to release the potatoes. If you just pull on them, there is a good chance the potato can get stuck.
Amazing recipes from this chef. I have made many of the dishes on his website. Never disappoints!
I used a Dutch oven. Needed more room. But incredible taste.
Super simple,super great!
so good!!
Absolutely delicious and it is so fun to watch the awestruck faces of your family and friends when you serve, priceless!
my pleasure, thanks for trying this!
Has become a monthly family dish
Love these potatoes. I’ve never used rosemary before….
excellent!
Simple and huge hit with the family
I made these for dinner tonight, and they were a big hit! Crunchy on the outside & creamy-fluffy on the inside!
so good!!
Yum! These turned out so great! I added carrots too. 3/4 of the pan was potatoes with garlic and rosemary. The carrots, cut into pieces, with a slight sprinkle of sugar and some fresh dill for the remaining 1/4.
Nice!
Thanks for the recipe, I will make it and enjoy….
The Patatoe’s look really good. I would like mine a lot more browner I think. I make English Roasted Potatoe’s a lot at my house. The are similar to your recipe here.
Very good with any kind of meat.
Simple straight forward direction. Delicious!
yes indeed!