Italian Roasted Potatoes
Crispy outside and creamy within, Italian roasted potatoes are irresistibly delicious and so easy to make.
I served these tasty little Italian roasted potatoes as a side dish with some roasted chicken I was making for dinner. I used homemade Italian seasoning but you can also use store-bought. These roasted baby potatoes took no effort to make and were crispy, delicious, and paired nicely with roasted chicken and a simple Italian salad.
How to Make Italian Roasted Potatoes
Preheat the oven to 400 degrees.
Drizzle the potatoes and whole garlic cloves with olive oil, Italian seasonings, sea salt, and freshly cracked black pepper, to taste, on a small baking sheet; toss until evenly coated. Arrange the potatoes cut side down in an even layer and not touching each other.
Place into the oven and roast for 25 minutes. To prevent them from burning, remove the tender garlic cloves from the baking sheet and set aside. Carefully flip the potatoes over and roast for another 10-15 minutes, or until golden brown and tender.
Remove from the oven and add the garlic cloves back to the baking sheet. If desired, drizzle them with the white wine vinegar and toss to coat. Sprinkle with fresh parsley and serve immediately. Enjoy.
Equipment
Ingredients
- 1 lb baby potatoes, halved or quartered depending on their size
- 4-5 cloves of garlic, peeled & smashed
- 1½ tbsp olive oil
- 1-2 tsp Italian seasoning, to taste
- Sea salt and freshly cracked pepper, to taste
- ½ tbsp white wine vinegar, optional
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the potatoes and whole garlic cloves with olive oil, Italian seasonings, sea salt, and freshly cracked black pepper, to taste, on a small baking sheet; toss until evenly coated. Arrange the potatoes cut side down in an even layer and not touching each other.
- Place into the oven and roast for 25 minutes. To prevent them from burning, remove the tender garlic cloves from the baking sheet and set aside.
- Carefully flip the potatoes over and roast for another 10-20 minutes, or until golden brown and tender.
- Remove from the oven and add the garlic cloves back to the baking sheet. Drizzle everything with the white wine vinegar and toss to coat evenly (optional but tasty).
- Sprinkle with fresh parsley and serve immediately. Enjoy.
They look so golden crispy!
Those crispy sides look so good!
Potatoes are the one vegetable that I enjoy roasted and I’m sure the Italian spices made them very good.
who could refuse these delicious potatoes?
these look so good. i do love roasted garlic, so sweet and soft, and of course roast potatoes are the best!