Italian Roast Potatoes
User Reviews
5
Italian Roast Potatoes
Description
Italian Roast Potatoes combine peeled and roughly chopped potatoes with crushed whole garlic cloves and rosemary sprigs to infuse an herbaceous and aromatic flavor during roasting. Preheating the olive oil in the baking tray before adding the potatoes helps achieve a crisp, golden crust on all sides. The potatoes are roasted in a hot oven at 220°C (428°F), flipped partway through to maximize crispy texture on multiple sides.
The roasting process with hot oil and garlic results in tender potatoes featuring browned, flavorful edges. Rosemary introduces a woodsy aroma, enhancing the overall taste profile. Salt and black pepper season the dish simply. The method emphasizes even spreading of potatoes to prevent overcrowding and allow thorough crisping.
This recipe suits accompanying many main dishes or serving as a flavorful side. If not serving immediately, the potatoes can be drained on parchment and kept warm in a low oven without covering, which maintains crispiness. With a few garlic cloves, the intensity can be adjusted by quantity, matching personal preference.
Using a lower cost olive oil variant is advised over expensive extra virgin olive oil since the oil is heated to high temperatures. Preheating the oil in the tray before adding potatoes is a key step for crispy texture from the start.
Ingredients
- 1.9 lbs (870g) potato
- 5-6 garlic whole and skins still on and crush with the back of a knife, cloves
- 4-5 rosemary removed from the sprig, sprigs
- 5-6 tbsp olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 220°C (428°F). Once the oven is at temperature pour the oil into the baking tray and place in the oven to get nice and hot.
- Peel the potatoes and cut them into rough medium sized chunks. When you've finished chopping the peeled potatoes the tray and oil should be nice and hot.
- Do the next step quickly but carefully *hot oil warning*. Bring the tray out of the oven and add the potatoes to the tray followed by the rosemary and garlic cloves. Sprinkle with salt and pepper and using a spatula or fish slice toss the potatoes to coat everything in oil and place back in the oven.
- Let them roast in the oven for around 25 minutes then toss so the majority of the crispy brown and golden sides are facing up. Roast again for another 20 minutes or until all the potatoes are crispy, golden brown and cooked through.
Notes
- Always preheat your oven fully before roasting to ensure proper cooking temperature.
- Use a baking tray large enough to spread potatoes evenly without overcrowding for the best crisping.
- Heat the olive oil in the tray in the oven before adding potatoes to achieve immediate crisping.
- Use less expensive olive oil suitable for high heat roasting, rather than extra virgin olive oil.
- Adjust the amount of garlic cloves to your preference; more garlic enhances flavor.
- If not serving immediately, drain roasted potatoes on parchment and keep warm in a low oven to maintain crispiness without covering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 22mg | 1% |
| Potassium | 904mg | 19% |
| Fiber | 5g | 20% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 71mg | 7% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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