Italian Roasted Potatoes

Those Italian roasted potatoes are deliciously crispy outside while remaining tender on the inside and packed with amazing flavors and aroma.

The “secret” for amazing roasted rosemary potatoes is to boil them briefly, but not too long that they will cook thoroughly. Potatoes have to be still hard before going to the oven where they will finish to cook and get that nice crispy texture on the outside.

Italian roasted potatoes close-up.

Patate Al Forno

Italians love roasted potatoes. Even though fried potatoes are listed in all restaurant menus, the truth is, only a few people will choose fried over roasted potatoes and there’s a reason (besides calories) why:

Roasted Italian Potatoes (called patate al forno, in Italian) are so delicious! They aren’t the typical roasted potatoes with salt and -maybe- garlic and pepper. Nope. Italian roasted potatoes are fully flavored with a chopped mixture of fresh herbs and garlic, then roasted to perfection to pair with any type of protein.

Typically, they like to roast these potatoes in the same tray they’re roasting chicken, pork, or any other meat. So the juices and flavored fat released throughout baking will infuse the potatoes…can you imagine?

Italian potatoes roasted on a tray.

What kind of potatoes are best for roast potatoes?

Definitely, you need a type of potatoes that won’t go mushy once baked. So, when we make roasted potatoes at home our first choice is always red potatoes. Red potatoes have a dense and waxy texture, perfect to stay firm and don’t lose their shape when baked.

Also, red potatoes have a really nice flavor, sweeter than other types. But not only, because of their thin skin, they can also be baked without peeling them!

Ingredients

POTATOES: I love the texture of red potatoes so those are the ones I try to use mainly when making Italian roasted potatoes. However, I’ve made this side dish also with other kinds of potatoes and it comes just fine, just be sure to adjust the oven times so you won’t end with dried or mushy potatoes.

FRESH HERBS: Rosemary, parsley, and sage are what I used in this recipe, but traditionally, other kinds of fresh herbs are included, such as bay leaves, thyme, marjoram, chives, etc. Depending mainly on the season, for example, in summer you’ll find that also mint and basil make an appearance in roasted potatoes.

GARLIC: Chopped with the herbs, but before you add them, please read my recipe notes as you might not like the taste of slightly burned garlic (as I do!)

OIL: Extra virgin olive oil or any type of oil you prefer. In some restaurants, they also add a spoonful of lard. This add a very nice flavor touch!

SALT & PEPPER: Potatoes will be lightly salted, so add the salt only at the end. To be honest, I add just a little bit because the herbs will do the flavoring and you won’t miss the salt at all! For pepper, you can use any kind you have in your pantry.

The ingredients gathered on a concrete surface.

The Recipe

Preheat the oven to 200°C (390 °F). Peel the potatoes (or leave the skin on) and then cut them into bite sized chunks.

Place a large pot with water and bring to a boil. Add salt and the potatoes. Let home simmer for 8-10 minutes, drain and place them in a baking tray arranged in a single layer.

Finely chop garlic and the herbs together, you can also choose to chop only the herbs and add the garlic cloves without chopping.

Sprinkle potatoes with the herbs mixture. Pour some oil over the potatoes and toss thoroughly to coat evenly.

Place in the oven and bake for 20 minutes. Remove the tray and turn the potatoes to allow them to get crispy on all sides.

Keep baking for another 15 to 20 minutes or until potatoes are golden brown crispy.

Two trays with italian potatoes, one displaying potatoes before baking and the other with the potatoes already baked.

Sprinkle with salt and pepper, toss to season and serve.

Recipe Notes

  • Try to cut the potatoes in chunks of more or less same size, so they will cook evenly.
  • If you don’t like the taste of those small bites of garlic, you can add 2 or 3 whole garlic cloves, with the skin on. The potatoes will still have a slight garlic aroma but won’t be as strong as it is when is chopped.
  • You can bring this recipe to the next level by adding about half a cup of white wine when baking the potatoes. Just pour it about half the time of baking, give a quick mix and keep baking as suggested.
  • Make them ahead! You can boil the potatoes the day before. Once boiled quickly give them a rinse with cold water. Drain, place them in a bowl and toss them with a little bit of oil. the next day you can proceed with the baking.

What Should You Serve With Italian Roasted Potatoes

Definitely with any protein you’d like, from meat to eggs, grilled cheese, really: Everything. Roasted Italian potatoes are the perfect side dish for practically every meal.

One of my favorite quick lunches is having some leftovers roasted potatoes with a fried egg on top, simple and delicious! But let me show you some of my family’s favorite dishes to serve paired with:

Italian roasted potatoes on a baking tray.

Italian Roasted Potatoes

Those Roasted Italian Potatoes are deliciously crispy outside while remaining tender on the inside.
PREP 10 minutes
COOK 50 minutes
TOTAL 1 hour
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Servings: 4

Ingredients 

  • 2 lb (950 g) red potatoes (peeled and cut into chunks)
  • 3 garlic cloves
  • a bunch of fresh herbs (rosemary, parsley, sage, etc.)
  • 4 Tbsp extra virgin olive oil
  • salt & pepper

Instructions

  • Preheat the oven to 200°C (390 °F).
  • Place a large pot with water and bring to a boil. Add salt and the potatoes. Let them simmer for 8-10 minutes, drain and place them in a baking tray arranged in a single layer.
  • Finely chop garlic and the herbs together, you can also choose to chop only the herbs and add the garlic cloves without chopping.
  • Sprinkle the herbs mixture over the potatoes.Pour the oil and toss throughly to coat every single chunk.
  • Place in the oven and bake for 20 minutes. Remove the tray and turn the potatoes to allow them to get crispy on all sides.
  • Keep baking for another 15 to 20 minutes or until potatoes are golden brown crispy.
  • Sprinkle with salt and pepper, toss to season and serve.

notes

  • Try to cut the potatoes in chunks of more or less same size, so they will cook evenly.
  • If you don’t like the taste of those small bites of garlic, you can add 2 or 3 whole garlic cloves, with the skin on. The potatoes will still have a slightly garlic aroma but won’t be as strong as it is when is chopped.
  • You can bring this recipe to the next level by adding about half a cup of white wine when baking the potatoes. Just pour it about half time of baking, give a quick mix and keep baking as suggested.
  • Make them ahead! You can boil the potatoes the day before. Once boiled quickly give them a rinse with cold water. Drain, place them in a bowl and toss them with a little bit of oil. the next day you can proceed with the baking.
Nutrition
Calories: 310kcal
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