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    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.

    potato wedges in a bowl


     

    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

    italian potato ingredients
    • 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.

    slicing a 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.

    adding potato wedges to a pan

    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.

    pouring water

    Cover the pan with a lid and slightly move it off to the side to let some of the steam escape while cooking.

    adding pan with a cracked lid into an oven

    Bake the potatoes in the oven on the middle rack at 425° for 15 minutes.

    setting a pan on a cutting board

    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.

    adding rosemary and garlic to potatoes

    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.

    roasting potatoes

    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.

    scraping potatoes from a pan

    Serve with the rosemary and garlic from the pan.

    italian potatoes with rosemary in a bowl

    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 Billy Parisi

    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.

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    Let's Cook - Chef Billy Parisi

    Roasted Italian Potatoes Recipe

    5 from 11 votes
    This easy-to-make roasted Italian Potatoes recipe is oven baked with garlic and rosemary for a truly delicious side dish.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 35 minutes

    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.

    Notes

    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.
    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.

    Nutrition

    Calories: 174kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 9mgPotassium: 605mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 29mgCalcium: 21mgIron: 1mg