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


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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)

How to Make Italian Roasted Potatoes


  • 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

Printable Recipe Card

About Italian Roasted Potatoes

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

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