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Italian Roasted Potatoes

Crispy outside and creamy within, Italian roasted potatoes are irresistibly delicious and so easy to make.

Italian Roasted Potatoes

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.

Italian Roasted Potatoes

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.

Italian Roasted Potatoes

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.

Italian Roasted Potatoes

Italian Roasted Potatoes

Italian Roasted Potatoes

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 1 lb baby potatoes, halved or quartered depending on their size
  • 4-5 cloves of garlic, peeled & smashed
  • 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. 
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