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    Home » Side-Dish and Vegetables » Italian Oven Roasted Potatoes

    Italian Oven Roasted Potatoes

    April 18, 2021 , Updated February 23, 2023 Maria 30 Comments

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    Crispy Italian Oven Roasted Garlic Potatoes

    These Italian Oven Roasted Potatoes will quickly become your favorite side dishes. Crispy on the outside; soft and tender on the inside. The perfect side for an everyday meal or holiday dinner.

    Overhead shot of Crispy Italian Oven Roasted Garlic Potatoes
    Jump to:
    • Introduction
    • Best seasoning for Italian potatoes
    • How to prep oven-roasted potatoes
    • How to make Italian potatoes
    • Tips for best results
    • FAQ
    • Italian potato recipes we love
    • Recipe inspiration
    • Recipe

    Introduction

    Whether roasting potatoes on their own or with other vegetables like carrots or red peppers, you can’t go wrong when serving them as a side dish. They are great with almost any main dish.

    Although thousands of potato varieties are available, I am sure you know from your own experience that certain types of potatoes lend themselves better to specific cooking methods. That is because potatoes have different textures.

    I’m sharing yet another red potato recipe with all of you today!

    If you have ever wondered how to roast potatoes, this recipe is 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 potato recipe?

    Best seasoning for Italian potatoes

    The best seasoning for Italian oven-roasted potatoes is a mixture of olive oil, kosher salt, black pepper, garlic and herbs.

    Some of the best herbs and spices for oven-roasted potatoes include parsley, oregano, thyme, rosemary, sage, and black pepper. Mix a blend of your favorite herbs and spices, then coat the potatoes before baking.

    The result will be a flavorful batch of oven-roasted potatoes that taste great served as a side dish with your favorite Italian meal.

    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.

    Sliced potatoes are soaked in a bowl of water.

    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 of 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 large roasting pan to fit all the sliced red potatoes in a single layer.

    Sliced potatoes are being tossed with olive oil, herbs and spices.

    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 or chili flakes are optional.

    Close up shot of potatoes that are well coated with Italian herbs, spices and olive oil

    Coat the potatoes well with olive oil and herbs.

    Potato halves are arranged in a single layer, flat side down.

    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 a hot oven and roast for 15 minutes at 425° F (220° C). Then lower the heat to 375° F (190° C) for another 35-45 minutes 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.
    • Preheating your oven creates a hot environment that will help the potatoes to roast evenly and quickly. This will result in perfectly roasted potatoes every time!
    • Use a large pan to spread out the potatoes in a single layer. This ensures roasting instead of steaming the potatoes.  

    FAQ

    Why use red potatoes?

    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 the spud for us! 

    Why soak the potatoes?

    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
    • Pipi e Patate
    A sheet pan full of Crispy Italian Oven Roasted Garlic Potatoes

    Recipe inspiration

    This delicious side dish was a family preference and my favorite way to eat potato wedges growing up.

    It was the perfect accompaniment to my mom’s baked codfish, lamb, and easy veal recipe. Like her potato croquettes, these perfect crispy roast potatoes would quickly disappear from the supper table. I remember more than one argument with my siblings about who got to eat the last potato… they 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 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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made these roasted potatoes in oven recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Crispy Italian Oven Roasted Garlic Potatoes in a sheet pan.

    Italian Oven Roasted Potatoes

    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.
    5 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: side
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 servings
    Calories: 291kcal
    Author: Maria Vannelli RD
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    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 flakes optional
    • 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 the olive oil, 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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1g | Calories: 291kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 186mg | Potassium: 1003mg | Fiber: 4g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 2.1mg
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    This post was originally published on September 30, 2017 and republished on April 18, 2021 with updated photos and content. Thanks for sharing!

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    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Maureen

      October 09, 2021 at 4:05 pm

      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.

      Reply
      • Maria

        October 10, 2021 at 9:05 am

        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!

        Reply
    2. Donna

      February 21, 2021 at 5:57 pm

      5 stars
      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!

      Reply
      • Maria

        February 24, 2021 at 11:11 pm

        My pleasure Donna! So thrilled to read this, thank you!

        Reply
    3. Marietta

      February 20, 2021 at 6:27 pm

      5 stars
      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.

      Reply
      • Maria

        February 20, 2021 at 6:51 pm

        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.

        Reply
    4. Colleen

      November 03, 2017 at 2:23 pm

      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!

      Reply
      • Maria

        November 03, 2017 at 5:15 pm

        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!

        Reply
    5. Nicoletta @sugarlovespices

      November 03, 2017 at 11:21 am

      5 stars
      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!!

      Reply
      • Maria

        November 03, 2017 at 5:11 pm

        Thanks Nicoletta! I feel the same way about these roasted garlic potatoes 🙂 Thanks for dropping by ♥♥♥

        Reply
    6. Gabrielle @ eyecandypopper

      November 03, 2017 at 9:44 am

      5 stars
      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!

      Reply
      • Maria

        November 03, 2017 at 9:51 am

        These roasted garlic potatoes can be very addictive… I know I can eat them everyday 😉 Thanks for dropping by Gabrielle 🙂

        Reply
    7. Cathy

      November 03, 2017 at 9:12 am

      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!

      Reply
      • Maria

        November 03, 2017 at 9:52 am

        I’m glad I am not alone 🙂 Thanks for stopping by Cathy!

        Reply
    8. Dawn - Girl Heart Food

      November 03, 2017 at 8:07 am

      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 🙂

      Reply
      • Maria

        November 03, 2017 at 9:57 am

        You and me together… roasted garlic potatoes is the way too go!!! Appreciate your comment 🙂

        Reply
    9. Barbarito-Levitt Paula

      September 30, 2017 at 6:47 pm

      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!

      Reply
      • Maria

        October 01, 2017 at 11:11 am

        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 ♥♥♥

        Reply
    10. Gina

      September 30, 2017 at 11:11 am

      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.

      Reply
      • Maria

        September 30, 2017 at 11:19 am

        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 🙂

        Reply
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