Those patate arrosto (Italian roasted potatoes) are crispy on the outside, fluffy on the inside, herby, and utterly delicious! They’re perfect alongside a hearty main dish or just on their own—your kitchen will feel like a little corner of Italy with every bite!

The patate arrosto recipe consists of oven-roasted potatoes flavored with a mixture of chopped fresh herbs, garlic, and olive oil. They are a staple side dish in Italy and usually served with roasted meats at any restaurant and home.

The secret for amazing Italian roasted potatoes is to boil them briefly, but not too long so that they will cook thoroughly. Potatoes have to be still hard before going to the oven where they will finish cooking and get that nice crispy texture on the outside while maintaining their softness on the inside.

You’ll love this patate arrosto recipe because is super easy to make. With just a few basic ingredients you can create an authentic Italian side dish that’s rich in flavor and comforting in every way.

close-up of Italian roasted potatoes in a tray.

Ingredients

  • Potatoes: Patate arrosto can be made with any type of potato, such as red potatoes, white potatoes, Yukon gold, baby potatoes, or russets.
  • Fresh herbs: Usually only rosemary, sage, and parsley are used to make this recipe. However, some versions may include bay leaves, thyme, marjoram, or chives.
  • Garlic: Chopped with the herbs, but before you add them, please read my recipe notes below as you might not like the taste of slightly burned garlic (as I do!).
  • Oil: Use extra virgin olive oil for the best flavor.
  • Salt & pepper: For basic seasoning.
The ingredients gathered on a concrete surface.

How to Make Patate Arrosto

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

Potatoes cut into small chunks inside a white bowl.

Chop garlic and the herbs together, you can chop them as finely as you like or leave them roughly chopped for a rustic look.

Chipped herbs and garlic on a cutting board.

Place a large pot with water and bring to a boil. Add a generous pinch of salt and mix to dissolve.

As soon as the water starts to boil, add the potatoes and allow them to cook for 3-4 minutes, not more or they will cook completely and we don’t want that.

Briefly cooked potato chunks being showed with a slotted spoon.

Drain the potatoes and add them to a large baking tray. Sprinkle the potatoes with the herbs mixture and season only with pepper.

Potato chunks on a tray sprinkled with herbs.

Drizzle with olive oil and toss for one minute, making sure the potato chunks are nicely coated with the herbs on all sides and that they’re distributed in a single layer.

Potato chunks mixed with herbs and olive oil on a tray.

Roast for 20 minutes. Remove the tray from the oven and use a spatula to flip the potatoes.

Keep roasting for another 15 to 20 minutes or until potatoes are nicely golden and crisp.

Italian roasted potatoes (patate arrosto) in a tray.

Taste the roasted potatoes and sprinkle them with salt if needed, then transfer to a platter and serve.

Recipe Notes & Tips

  • Red potatoes have a dense and waxy texture, perfect for staying firm, and don’t lose their shape when baked, if you can, go with this choice for the best Italian roasted potatoes!
  • Try to cut the potatoes into chunks more or less the 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. 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 patate arrosto 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 roasting as suggested.
  • 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.
  • In Italy, potatoes are usually roasted on the same tray where chicken, pork, or lamb is roasted so the juices released from those meats will infuse the potatoes adding tons of flavor!

What to Serve With Italian Roasted Potatoes

These roasted potatoes are the perfect side for roasted lamb, chicken, pork, or beef. Try them with:

However, you can also serve them on their own with just a fried egg on top, or use them to make salad or your favorite bowls.

Close-up of patate arrosto, also known as Italian roasted potatoes.

Store & Reheat

If you have some patate arrosto leftovers, allow them to cool down completely and then transfer them to an airtight container and store them in the fridge for up to 3 days.

When ready to enjoy again, reheat them in the oven or just allow them to come to room temperature and enjoy them (they’re too good, believe me!).

More Italian Sides

Did you enjoy this Italian roasted potatoes recipe? Please, don’t forget to rate it and leave a comment below, I’d love to hear from you!

Italian roasted potatoes recipe.

Patate Arrosto

6 servings
These Italian roasted potatoes are crispy on the outside, fluffy on the inside, herby, and utterly delicious. Serve with roasted meats like lamb, chicken, pork, or beef.
prep 10 minutes
cook 45 minutes
total 55 minutes

Ingredients 

  • 3.5 pounds potatoes (red or white potatoes, Yukon gold, baby potatoes, or russets.)
  • 2 cloves garlic (finely chopped)
  • 1 bunch fresh herbs (rosemary, parsley, and sage.)
  • 4 Tablespoons extra virgin olive oil
  • salt & pepper (to taste)

Instructions
 

  • Preheat your oven to 200°C (390°F).
  • Peel the potatoes and then cut them into bite-sized chunks.
  • Place a large pot with water and bring to a boil. Add a generous pinch of salt and mix to dissolve.
  • As soon as the water starts to boil, add the potatoes and allow them to cook for 3-4 minutes.
  • Drain the potatoes and place them on a large baking tray. Sprinkle the potatoes with the chopped herbs and garlic. Season only with pepper.
  • Drizzle with olive oil and toss for one minute, making sure the potato chunks are nicely coated with the herbs on all sides and that they’re distributed in a single layer.
  • Roast for 20 minutes. Remove the tray from the oven and use a spatula to flip the potatoes.
  • Keep roasting for another 15 to 20 minutes or until potatoes are nicely golden and crisp.
  • Taste and sprinkle them with salt if needed. Serve.

Notes

  • Try to cut the potatoes into chunks of more or less the 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.
Nutrition Information
Serving: 1 serving | Calories: 291kcal | Carbohydrates: 47g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 22mg | Potassium: 1171mg | Fiber: 6g | Sugar: 2g | Vitamin A: 806IU | Vitamin C: 65mg | Calcium: 47mg | Iron: 3mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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One Comment

  1. 5 stars
    I just found out the secret about making the perfect Italian Roasted Potatoes through your blog. It all made sense why mine didn’t have the crispy exterior just like in the restaurants. I did this recipe earlier and it turned out just like the ones in restaurants!