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Roasted Italian Potatoes Recipe
This easy-to-make roasted Italian Potatoes recipe is oven baked with garlic and rosemary for a truly delicious side dish.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 174 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 5 medium to large size Yukon potatoes
- 3 to 4 tablespoons cold water
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 sprigs fresh rosemary leaves
- coarse salt and fresh cracked pepper 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
- Make-Ahead: These are meant to be eaten within an hour of you making them.
- How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against it.
- How to Reheat: Place the Italian potatoes in a pan or on a metal tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
- Substitute with red or russet potatoes.
- Try tossing the potatoes with 1 teaspoon of white vinegar once they’re finished.
- Feel free to peel the potatoes if you’d like.
- You can use a non-stick, stainless steel, or cast-iron skillet.
- Flip the potatoes halfway through the roasting at 500° if you want them lightly browned on both sides.
Nutrition Information
Calories
174kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
9mg
(0%)
Potassium
605mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
29mg
(32%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
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.