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Crispy Italian Roasted Potatoes Recipe

Crispy Italian Roasted Potatoes

Small potatoes are roasted with extra-virgin olive oil, garlic, rosemary, salt, and pepper until crisp outside and tender inside. Optional Parmesan adds a savory finishing touch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small Yukon Gold, yellow, or red potatoes
  • 3 tablespoons Extra-virgin olive oil
  • 3 cloves Garlic cloves, lightly crushed
  • 1 tablespoon Fresh rosemary, finely chopped
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Flavoring
  • 1 teaspoon, instead of fresh rosemary Dried rosemary
  • 1/2 teaspoon Dried Italian seasoning or dried oregano
Optional Finish
  • 2 tablespoons Grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). For especially crisp potatoes, place a large rimmed baking sheet in the oven as it heats.
  2. Scrub the potatoes thoroughly and cut them into 1 1/2-inch chunks. Leave the skins on for added texture and flavor, or peel them if you prefer a smoother surface.
  3. For extra-crisp results, parboil the potato chunks in salted water for 5-7 minutes. Drain them very well, then gently shake them in the colander to roughen the surfaces.
  4. Toss the potatoes with the olive oil, lightly crushed garlic, rosemary, kosher salt, black pepper, and optional Italian seasoning or oregano. Turn the pieces until the oil and seasonings are distributed evenly.
  5. Carefully spread the potatoes on the hot baking sheet in a single uncrowded layer. Arrange cut sides down where possible so they have plenty of contact with the pan.
  6. Roast for 40-50 minutes, turning the potatoes once halfway through cooking. Continue until the outsides are deeply golden and crisp and the centers are tender when pierced.
  7. Remove the garlic cloves if desired, taste the potatoes, and adjust the salt. Sprinkle with Parmesan immediately before serving if using.

Notes

Dry the potatoes thoroughly because surface moisture prevents browning. Keep the pan uncrowded so the potatoes roast instead of steam. Leftovers can be refrigerated and reheated in a hot oven until crisp.