Roasted Italian Potatoes Recipe
User Reviews
5
Roasted Italian Potatoes Recipe
Description
Roasted Italian Potatoes Recipe features medium to large Yukon potatoes cut into wedges and cooked in two stages. First, the potatoes steam covered with water in a 425°F oven to achieve a creamy interior. After 15 minutes, they are tossed with olive oil, crushed garlic, fresh rosemary, salt, and freshly cracked black pepper. Then, they bake uncovered at a higher 500°F for 20 to 25 minutes to develop a browned, slightly crispy surface.
The garlic and rosemary infuse the potatoes during roasting, imparting earthy, fragrant notes. The coarse salt and pepper enhance the flavor without overpowering the natural potato taste. The steaming step helps create a tender inside, contrasting nicely with the browned exterior achieved during the hotter roasting phase.
This recipe works well as a side for various main dishes, providing a satisfying texture and suited for those seeking roasted potatoes with a distinct herb and garlic character. It demonstrates how a simple addition of water and a covered start can make the final roasted potatoes less dry and more tender.
Practical tips include storing leftovers covered in the refrigerator for up to three days and reheating in the oven to retain crispness. Peeling the potatoes is optional, and red or russet potatoes may be substituted. Flipping the wedges halfway through the final roasting promotes even browning on all sides.
Ingredients
- 5 Yukon potato medium to large size
- 3 to 4 tablespoons water cold
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 rosemary fresh; sprigs; leaves
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Preheat the oven to 425°.
- Start by preparing the potatoes to your desired cut and size. I like to slice them in wedges by slicing them in half, then in half again, then in half one more time totaling 8 wedges from 1 potato.
- Next, spread them out in a large pan, pot, or casserole dish. Do your best to ensure they do not overlap. It is ok if a few do.
- Pour in 3 to 4 tablespoons of water to coat the bottom of the pan. This will help make the potatoes fluffy and creamy on the inside.
- Cover the pan with a lid and slightly move it to the side to let some of the steam escape while cooking.
- Bake the potatoes in the oven on the middle rack at 425° for 15 minutes.
- Carefully remove the pan and take off the lid. Add in the olive oil, garlic, rosemary, salt, and pepper, and mix thoroughly. Also, note that it is ok if some water isstill in the bottom of the pan.
- Place the potatoes back in the oven at 500° and cook for 20 to 25 minutes uncovered or until lightly browned and tender. If you want them very brown, turn the oven to broil on high and broil for 4 to 5 minutes.
- Remove the pan and using a spatula carefully scrape the bottom of the pan to release the potatoes. If you just pull on them, there is a good chance the potato can get stuck.
Notes
- Eat these potatoes within an hour of baking for best texture; store leftovers in the refrigerator covered for up to 3 days.
- Reheat on a parchment-lined tray in a 350°F oven for 8 to 10 minutes to regain crispiness.
- Feel free to use red or russet potatoes instead of Yukon; peeling is optional based on preference.
- Toss the finished potatoes with a teaspoon of white vinegar for a subtle tang if desired.
- Use any sturdy pan such as non-stick, stainless steel, or cast iron for roasting.
- Flip the wedges halfway through the 500°F roasting stage for even browning on both sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 9mg | 0% |
| Potassium | 605mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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