These Italian Oven Roasted Potatoes will quickly become one of your favorite side dishes. Crispy on the outside; soft and tender on the inside. The perfect side dish for an everyday meal or holiday dinner.
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Introduction
Whether roasting potatoes on their own or with other vegetables like carrots or red peppers, you really can’t go wrong when serving them as a side dish. They really are great with almost any main dish.
Although 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.
Today, I’m sharing yet another red potato recipe with all of you!
If you have ever wondered how to roast potatoes, this is the recipe for you! This naturally vegan, easy side dish is the result of combining red potatoes, garlic, and fresh or frozen herbs and roasting them in high heat.
Are you ready to make this easy roasted potatoes recipe?
How to prep oven roasted potatoes
Before we can begin the process of roasting, we need to do some prep work. This includes soaking the potatoes in a bowl of cold water for at least 20 minutes and up to 2 hours, so please plan accordingly.
Begin by scrubbing the potatoes. Then, peel 4 large or 8 medium red potatoes, approximately 2 pounds.
Cut them in quarters if they are large or in half if they are medium-sized. Please place them in a large bowl of cold water where they need to soak for at least 20-minutes.
While they soak, let’s chop up some wonderful fresh herbs.
More specifically, 1 tablespoon fresh rosemary, 3 tablespoons of Italian flat-leaf parsley, 3 sage leaves and smash about 6 cloves of garlic.
How to make Italian potatoes
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.
Once the soaking period is done, drain and pat them dry with a clean lint-free tea towel. Paper towels can also be used. Try to remove all moisture from the potatoes.
Transfer potatoes to a large bowl, and toss with 4 tablespoons of olive oil, the chopped herbs, fresh garlic and spices. Season with kosher salt and black pepper to taste. A few pinches of red pepper flakes are optional.
Coat the potatoes well with olive oil and herbs.
Next, brush 1 teaspoon of olive oil across the entire surface of the bottom of a roasting pan. Arrange the potato halves (or quarters) in a single layer, flat side down.
Place in hot oven and roast for 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 until the edges become golden brown. The total cooking time depends on the size of the potatoes.
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 potatoes, not burnt ones.
The potatoes are ready when they are golden and have a crispy exterior. Remove the pan from the oven and allow them to stand for 5 minutes before serving.
Serve these roasted red potatoes hot, at room temperature or cold. They are always delicious and make a tasty side dish.
Tips for best results
- Try your best to remove all moisture from the drained potatoes. Excess water prevents the oil from properly coating the potatoes, which prevents the creation of that crispy texture.
- Tossing and evenly coating the potatoes with olive oil ensures crispy edges.
- Use a large pan to spread out the potatoes in a single layer. This ensures roasting instead of steaming the potatoes.
FAQ
This is the spud for us today, not only because it has a waxy and firm texture, but it stays firm and retains its shape throughout the roasting time. They also have a full flavor with a hint of sweetness. Yes, this is definitely the spud for us!
Soaking the potatoes in cold water removes some of the starch, which creates a crispier potato.
Italian potato recipes we love
- Italian Sausage, Potatoes, Peppers, and Onions
- Potato Pizza with Sauteed Onions
- Italian Potato Salad
- Italian Potatoes with Tomatoes
Recipe inspiration
This delicious side dish was a family preference and definitely my favorite way to eat potato wedges when I was growing up.
It was the perfect accompaniment to my mom’s baked codfish, lamb, and veal. Just like her potato croquettes, these perfect crispy roast 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… they really are that good!
My mom’s secret to making the best roast potato was a long soak.
I recently made this recipe with only a 20-minute cold water potato soak. The results were so good that it has since become my standard practice. As a result, I am updating this recipe so that you too can make crispy oven potatoes with a tender center.
I remember my mom only using garlic, fresh parsley, and oregano when making this recipe. I love to add fresh sage and rosemary. The truth is that you can use any combination of fresh herbs. Feel free to use different seasonings as well.
Simple and wholesome ingredients for a tasty and simple side dish.
Enjoy!
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,
Maria
★★★★★ If you have made this delicious recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Oven Roasted Potatoes
Ingredients
- 2 pounds red potatoes 4 large or 8 medium, scrubbed
- 4 tablespoons olive oil
- 1 tablespoon rosemary fresh and chopped
- 3 tablespoons Italian flat-leaf parsley fresh and chopped
- 3 sage leaves fresh and chopped
- 6 garlic cloves smashed
- ¼ teaspoon oregano dried
- a few pinches of chili pepper
- ¼ teaspoon kosher salt or to taste
- ⅛ teaspoon black pepper or to taste
- 1 teaspoon olive oil to brush the bottom of roasting pan
- chopped fresh herbs optional, to garnish
Instructions
- Peel and cut potatoes (cut in half if medium or in quarters if large).
- Soak potatoes in a large bowl of cold water for a minimum of 20 minutes or up to 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 the bottom of a roasting pan with 1 teaspoon of 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 the cut side down in a 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.
Notes
- Soaking the potatoes in cold water removes some of the starch, which creates a crispier potato.
- Try your best to remove all moisture from the drained potatoes. Excess water prevents the oil from properly coating the potatoes, which prevents the creation of that crispy texture.
- Tossing and evenly coating the potatoes with olive oil ensures crispy edges.
- Use a large pan to spread out the potatoes in a single layer. This ensures roasting instead of steaming the potatoes.
- Frozen herbs can also be used.
Nutrition
This post was originally published on September 30, 2017 and republished on April 18, 2021 with updated photos and content. Thanks for sharing!
Maureen
Hi Maria, this recipe looks so declicious and I am ready to try tomorrow as an accompaniment to Canadian Thanksgiving. Do you think they could be made a day ahead (or morning of the day) and reheated lightly just before serving? I know you mentioned they could be eaten warm or cold but am wondering about trying to maintain the crispness and a little extra warmth.
Maria
Thanks for your interest Maureen. They do lose a bit of the crispness when they are reheated. That being said, although the texture is not exactly the same are freshly roasted, they are still great tasting. Happy Thanksgiving to you and your loved ones!
Donna
I absolutely love these potatoes! My family asks me to make these once or twice a week! Thank you so much for the great recipe!
Maria
My pleasure Donna! So thrilled to read this, thank you!
Marietta
Hi Maria. I SO love your sight. Our grandmothers practically were neighbors (regionally speaking). You have put in print so many recipes that I only do from memory (I am in my mid 70’s).
I am with your mom on this one……potatoes, olive oil, garlic, salt and oregano. We have nicknamed them “Reggie’s”. Short for oregano. Baked in hot oven. Turned once. These are one of those dishes that you can never have “too many”.
I, also, love your pizzelle recipe. Thank you..foolproof and I can make a small batch……not like my mom who would make DOZENS at a time.
So glad I found you.
Maria
Welcome Marietta! Thank you so much for your kind words. It is truly my privilege.
They made everything seem so easy and effortless… I am always in awe when I think of these special women.
Thanks so much for stopping by and taking the time to comment.
Colleen
I can so relate to getting carried away at the farmers market, Maria! We love crispy roast potatoes at my house, and yours look perfect, especially with all the herbs. Delicious, as always!
Maria
Thanks so much Colleen! We also love our roasted garlic potatoes. You know what they say, birds of a feather… ♥♥♥ Thanks for stopping by. Have a great week-end!
Nicoletta @sugarlovespices
Yummy! Roasted potatoes! These are the dishes I grew up with! Good old potatoes, skin removed (never had a potato with the skin on until I arrived in Canada), soaked in water, dressed in the best quality e.v.o. oil, garlic, herbs (usually rosemary or oregano), a bit of spice (which never hurts 😉 and then roasted to perfection. Yours look incredible and I would eat them every day!!
Maria
Thanks Nicoletta! I feel the same way about these roasted garlic potatoes 🙂 Thanks for dropping by ♥♥♥
Gabrielle @ eyecandypopper
I love oven roasted potatoes. I could probably eat them every day, and these look soooo good! I completely agree about olive oil quality, it makes all the difference!
Maria
These roasted garlic potatoes can be very addictive… I know I can eat them everyday 😉 Thanks for dropping by Gabrielle 🙂
Cathy
This recipe looks delicious! I also like to go to farmers’ markets with my husband, and I have the second of two 5-lb. bags of beets sitting in my fridge!
Maria
I’m glad I am not alone 🙂 Thanks for stopping by Cathy!
Dawn - Girl Heart Food
I ALWAYS get carried away at Farmer’s markets – I want it all, lol! And I better not go hungry! Lovin’ these crispy tatos! Perfect side, especially for the upcoming holidays 🙂
Maria
You and me together… roasted garlic potatoes is the way too go!!! Appreciate your comment 🙂
Barbarito-Levitt Paula
I must admit, I could make a meal of this on their own rather than relegate them to a side dish. The crispy exterior well seasoned along with a creamy interior, what could be wrong!
Maria
I totally agree Paula!!! In fact I could not stop eating them… had to make another batch of these roasted garlic potatoes 😉 Thanks for dropping by my friend ♥♥♥
Gina
My mom used to make these too. I tried to duplicate her recipe but could never get them crisp on the outside. Will definitely try your recipe. Getting hungry just thinking about it! Thank you.
Maria
My pleasure Gina. There are so many factors in making these roasted garlic potatoes crispy. The type of potato, the soaking of the potato, the drying of the potato and a hot oven all contribute to a crispy potato. Hope it turns out just the way you remember them. Appreciate your comment. Have a great week-end 🙂