These 3-ingredient Italian roasted potatoes are quick and simple to prep. With crispy edges and creamy centers, they make an easy side dish that everyone will love.
Italian roasted potatoes are a simple side dish that everyone should have in their recipe arsenal. They fill out a plate beautifully, and you can toss them together and have them in the oven in about 10 minutes.
They’re the very definition of a low-effort, high-reward recipe, and when they come out of the oven golden and beautiful, good luck not stealing all the crispiest bits off the tray before they ever make it to the table…
Ingredient Notes & Substitutions
- Red potatoes: I prefer to use red potatoes for roasting because they roast up creamy and delicious, but Yukon golds also work well. If all you have are russets, they’ll work just fine. Their texture when roasted isn’t quite as good as waxier potatoes, but I’ll still happily eat a tray of them. 😉
- Olive oil: Oil helps with those crispy edges. If you really want to cut the oil, you can use just 2 tablespoons instead of 3, but I wouldn’t cut it any further.
- Italian seasoning: If you don’t keep Italian seasoning on hand, you can use any combination of oregano, basil, thyme, and rosemary, and I’ve included recommended measurements in the recipe card below.
How to Make Italian Roasted Potatoes
1. Prep potatoes: Scrub your potatoes. If you’re using reds or Yukon golds, you don’t have to peel them, but check them over and peel away any bruises or blemishes. Cut them into 2-inch pieces.
2. Toss with oil: Pile potatoes on a baking sheet and drizzle with oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut-side down. The more contact they have with the hot baking sheet, the crispier those flat edges will get, so take the extra time to lay them out.
3. Bake: Cover the tray tightly with foil. If you’re using a smaller baking sheet, you can probably do this with a single piece, but for a half-sheet baking pan, you’ll need to use two overlapping pieces. Bake on the center rack of your oven for 15 minutes. Baking the potatoes covered will allow them to begin to cook through without drying out.
4. Bake uncovered: Remove and discard the foil. Raise the oven temperature to 475°F. Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
6. Serve and enjoy: Remove from the oven, taste and add additional salt if needed, and enjoy!
FAQ
I don’t have foil, can I still make this recipe?
Yes. The insides of the potatoes won’t be as creamy, but you can make these without the initial covered cooking time. To roast them without foil, cook them at 450°F for around 30 minutes.
What goes with Italian roasted potatoes?
These potatoes go great with most proteins, but since they’ll keep your oven tied up for about 40 minutes, I like to serve them with mains that you can cook mostly on the stovetop like a marinated steak or bbq chicken sandwiches.
Can I make this with new/fingerling potatoes?
Absolutely. Depending on their size, you can either roast them whole or cut them in half and then follow the recipe as written, adjusting the roasting time as needed if the potatoes are particularly small or large.
More Easy Side Dishes
Italian Roasted Potatoes
Equipment
- Rimmed baking sheet
- Foil
Ingredients
- 2 pounds red potatoes *
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning *
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F. Scrub potatoes, remove any blemishes, and cut them into 2-inch pieces.
- Pile potatoes on a baking sheet and drizzle with olive oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut side down.
- Cover the tray tightly with foil and bake on the center rack of your oven for 15 minutes.
- Remove and discard the foil. Raise the oven temperature to 475°F.
- Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Notes
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon dried rosemary, preferably crushed (optional)
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