5 from 33 votes
Roasted Italian Potatoes Recipe
Roasted Italian Potatoes combine Yukon potato wedges with garlic, rosemary, and olive oil for a crispy, golden exterior and tender, fluffy interior. This recipe uses an initial steaming step with water covered in the oven to soften the potatoes before roasting them with aromatic herbs and seasoning at a high temperature. The result is a savory side dish with a pleasant balance of creamy insides and well-browned edges, ideal alongside roasted meats or as a hearty accompaniment to any meal.
Prep Time
10 mins
Cook Time
35 mins
Servings:
6
Calories:
174 kcal
Course:
Side Dish
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 174
% 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.