Italian Roasted Potatoes

Ashley Burnam


I could eat these potatoes every single day, watch out, you might too!

★★★★★ 2 votes
10 Min
25 Min
Convection Oven


3 lb
yukon gold or rose potatoes
1/4 c
olive oil, extra virgin
2 Tbsp
chopped garlic
1 tsp
oregano, dried
1 Tbsp
basil, dried
1 tsp
crushed red pepper flakes
1/2 tsp
fresh ground pepper
1 Tbsp
parmesan cheese(shakeable)


1Wash and remove any dark spots from the potatoes, then chop into 3/4 " to 1" chunks. (note: shape isn't important, just size)
2In a large mixing bowl, drop all of the potatoes and drizzle the EVOO over the top; add the garlic, then toss in the bowl until evenly coated
3Add the spices and parmesan cheese onto the potatoes and mix one more time to coat
4Dump potatoes onto a nonstick cookie sheet and place on bottom shelf of oven
5Let sit for about 5-7 minutes until the potatoes start to sizzle and pop, loosen them from the pan with a spatula and return to the oven.
6Repeat this 3-4 times or until the potatoes are fork tender and browned on the outside edges.
7After removing from the oven, lightly shake salt and parsley over the potatoes; toss and serve

About Italian Roasted Potatoes

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy