These Italian Oven Roasted Garlic Potatoes will quickly become one of your favorite side dishes. Crispy on the outside; tender on the inside. Perfect for everyday fair or holiday entertaining.
It happens every. single. time.
It is, however, reassuring to know that I am not alone. At least, I don’t think I am…
I am, of course referring to the fact that every time I visit a farmers’ market, I get a little excited and carried away.
So, when I visited Atwater Market, a local Montreal farmers’ market, my intentions of not buying everything escaped me. Thank goodness my husband and son were present to help carry all the wonderful fruits and vegetables we purchased.
Hopefully… eventually… some of these season-appropriate vegetables will make it to the blog. I say this as I am thinking of the two (yes, two!) five-pound bag of beets which have been temporarily parked in my cold room. I must get to those before the end of the week.
But today… today, my friends we are talking spuds. In the past, I have already shared a few potato recipes with all of you.
These potato croquettes are, without a doubt, one of my all-time favorites. Did you know they could be made with leftover mashed potatoes? This is truly a great recipe!
The good news is that I have yet another recipe to share with all of you! If you have ever wondered how to roast potatoes, this is the recipe for you! The combination of garlic, potatoes and lots and lots of herbs makes it the perfect side dish.
There are thousands of potato varieties available. I am sure you know by your own experience that certain types of potatoes lend themselves better to specific methods of cooking. That is because potatoes have different textures.
This sliced roasted potatoes recipe requires red potatoes.
As you probably know, red potatoes:
- have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- have a full flavor with a hint of sweetness.
This is the spud for us today! Are you ready to make the best garlic-roasted potatoes?
How to make Italian potatoes
The whole process begins by peeling and soaking our red potatoes. You will need about 4 large or 8 medium.
Cut them in quarters if they are large or in half if they are medium-sized. They need to soak for 1-2 hours so plan accordingly.
While the red potatoes are soaking, let’s chop up some wonderful herbs. Rosemary (1 tablespoon), parsley (3 tablespoons), sage (3 leaves) and about 6 cloves of garlic.
If you like heat, the addition of chili pepper is a must.
Speaking of heat, we need to turn on the oven to 425° F (220° C).
Place one oven grate at the bottom and one in the middle. We will also need a roasting pan large enough to fit all the sliced red potatoes in a single layer.
Another must is high-quality olive oil. So, once the soaking period is done, drain and pat dry the potatoes.
In a large bowl, toss the potatoes with olive oil, herbs, and spices.
Coat the potatoes well with the oil.
Next, drizzle a little olive oil at the bottom of the roasting pan and brush it across the entire surface. Arrange the potato halves (or quarters) in a single layer, flat side down.
In the oven they go… 15 minutes at 425° F (220° C) to begin with. Then lower the heat to 375° F (190° C) for another 35-45 minutes or so.
During the last 5 minutes, transfer the pan to the middle of the oven and turn on the heat to broil.
Now, at this point, you need to keep an eye on these potatoes in the oven.
We want crispy roast potatoes, not burnt ones.
The potatoes are ready when they are golden and crispy. Remove the pan from the oven and allow them to stand for a good 5 minutes.
Almost magically, the potato will reabsorb the oil… I bet you can’t wait to taste that roasted garlic goodness!
Italian potato recipes we love
- Italian Sausage, Potatoes, Peppers, and Onions
- Potato Pizza with Sauteed Onions
- Italian Potato Salad
- Italian Potatoes with Tomatoes
This simple side dish was a family favorite when I was growing up.
It would often be served with fish, Italian roast chicken or veal scaloppini. Just like these potato croquettes, these oven-roasted potatoes would quickly disappear from the supper table. I can remember more than one argument with my siblings as to who got to eat the last potato…
My mom would only use garlic, fresh parsley, and oregano when making this recipe. I love to add fresh sage and rosemary, so I’ve included these wonderful herbs.
Simple and wholesome ingredients for a tasty and simple side dish.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
★★★★★ If you have made these melt-in-your-mouth potatoes, I would love to hear about it in the comments below and be sure to rate the recipe!
Crispy Italian Oven Roasted Garlic Potatoes
- 4 large or 8 medium red potatoes
- 4 tablespoons olive oil extra virgin
- 1 tablespoon rosemary fresh and finely chopped
- 3 tablespoons Italian flat leaf parsley fresh and finely chopped
- 3 sage leaves fresh and chopped
- 6 garlic cloves smashed
- 1/4 teaspoon oregano dried
- a few pinches of chili pepper
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon of olive oil for drizzling bottom of roasting pan
- If desired garnish with more fresh herbs.
- Peel and cut potatoes (cut in half if medium or in quarters if large).
- Soak potatoes in large bowl of cold water for 1-2 hours.
- Preheat oven to 425° F (220° C).
- Place one oven grate at the bottom and one in the middle of the oven.
- Brush bottom of roasting pan with olive oil. Set aside.
- Drain the water from the potatoes and pat dry.
- In a large bowl combine all the herbs and spices.
- Toss properly together with the potatoes.
- Arrange the potatoes in a single layer, with cut side down in roasting pan.
- Place on the bottom grate and roast for 15 minutes.
- Lower heat to 375° F (190° C) and continue to roast for another 35-45 minutes or so. No need to turn the potatoes over.
- During the last 5 minutes, transfer the pan to the middle of the oven and turn on the heat to broil.
- Remove from oven and wait a few minutes for the oil to be reabsorbed by the potatoes.
- Garnish with fresh herbs and serve.