These Crispy Italian Roasted Potatoes are the ultimate side dish-fluffy on the inside and perfectly golden on the outside! A simple, rustic recipe straight from an Italian cucina.
If you like this recipe, you might like my Easy Potato Pancakes or my Instant Pot Potatoes.
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Jump To
- 💖Why You'll Love These Italian Roasted Potatoes
- 🛒 Ingredients You'll Need
- Substitutions & Variations
- Equipment you need to make this recipe
- 🍽️ How to Make Patate al Forno (Step-by-Step)
- Make Ahead and Storage
- ☑️ Tips for Extra Crispy Roasted Potatoes
- What to Serve with Italian Roasted Potatoes
- FAQ's
- Some other recipes you'll love:
- 📖 Recipe
- The Best Crispy Italian Roasted Potatoes (Patate al Forno)
Roasted potatoes have been on our family table for as long as I can remember. This Italian-style version is one of those simple recipes that never gets old. It's just golden, crispy edges, tender centers, and all the comforting flavors of rosemary, garlic, and olive oil.
I make them so often! I especially like to serve them with my roasted chicken. I promise you, when you have these potatoes roasting up, the aromas will mesmerize you. The whole house smells incredible! It's quick to throw together, and every bite reminds me of Sunday lunches at nonna's.
💖Why You'll Love These Italian Roasted Potatoes
If you've ever been to Italy, you've probably had potatoes roasted in olive oil, garlic, and rosemary until deeply golden. These are those potatoes.
- Crisp edges + tender centers = perfection
- Just a few pantry staples
- Oven does all the work
- They go with everything
- Crowd pleaser at Sunday dinners or holiday feasts
🛒 Ingredients You'll Need
Here's what you need to make these classic Italian roasted potatoes:
- Yukon Gold or Russet potatoes (about 2 pounds)
- Extra virgin olive oil
- Fresh rosemary, chopped
- Garlic cloves, smashed
- Sea salt
- Black pepper
- Optional: red pepper flakes, Italian seasoning
Substitutions & Variations
- Potatoes: You can use baby potatoes, red potatoes, or fingerlings.
- Herbs: Swap rosemary for thyme, sage, or a blend of Italian herbs.
- Garlic: Whole smashed cloves roast up mellow and sweet, but minced garlic works too (add it in the last 15 minutes).
- Crispier Version: Parboil the potatoes first, then roast-this gives you ultra-crispy edges.
Equipment you need to make this recipe
- Cutter board
- Sharp knife
- Roasting pan
🍽️ How to Make Patate al Forno (Step-by-Step)
Here is how to make crispy Italian roasted potatoes (the full recipe is below!):
Gather your ingredients. There aren't that many! I forgot to add my sage to this photo. I grabbed some from my herb garden (you could omit if you don't have any on hand).
- Step 1: Prep the potatoes: Wash and chop into evenly sized chunks. If you like them extra crispy, parboil for 8-10 minutes first.
- Step 2: Season: Toss potatoes in olive oil, rosemary, garlic, salt, and pepper.
- Step 3: Roast: Spread them on a parchment-lined baking sheet in a single layer.
- Step 4: Bake at 425°F (220°C) for 35-45 minutes, flipping once halfway through until deeply golden and crisp.
- 👉 Chef tip: Don't crowd the pan or they'll steam instead of roast!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make Ahead and Storage
- Make Ahead: You can parboil and season the potatoes a few hours in advance. Just roast them right before serving.
- Storage: Store leftovers in an airtight container for up to 4 days.
- To Reheat: Re-crisp in a 425°F oven for 10 minutes or in an air fryer.
☑️ Tips for Extra Crispy Roasted Potatoes
1. Use starchy potatoes.
Yukon Gold or Russet potatoes are ideal. They crisp up beautifully while staying tender in the center.
2. Parboil first.
Boil your potatoes for 8-10 minutes before roasting. It softens the inside and gives the outside that crackly, blistered texture once roasted.
3. Let them steam dry.
After draining, let the potatoes sit for a few minutes so excess moisture evaporates. This step is key for extra crunch.
4. Rough up the edges.
Toss the parboiled potatoes in a bowl or colander to create rough, jagged edges-that's where all the golden crisp happens.
5. Use a hot baking sheet.
Preheat your sheet pan in the oven. When you add the oiled potatoes to the hot surface, they start crisping immediately.
6. Don't overcrowd the pan.
Spread the potatoes out in a single layer with space between each piece. If they're too close, they'll steam instead of roast.
7. Roast at high heat.
Stick to 425°F (220°C) or even 450°F (232°C) for that irresistible crispy finish. Flip them halfway for even browning.
8. Use enough olive oil.
Don't skimp! A generous drizzle helps achieve that golden crust and adds authentic Italian flavor.
What to Serve with Italian Roasted Potatoes
These crispy roasted potatoes go really nicely with any meat, roasted vegetable, side dish, pasta, or bread.
- Italian Meatloaf >>> One of my favorite baked dishes that is just delicious!
- Meatballs >>> Very easy to put together, and these meatballs are divine!
- Chicken Cacciatore >>> Make this chicken cacciatore and serve the potatoes as a side dish! Really delicious!
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
FAQ's
For the crispiest results, use starchy or all-purpose potatoes like Yukon Gold or Russet. In Italy, yellow potatoes (patate gialle) are often used for Patate al Forno because they roast beautifully and develop a golden, crispy edge.
Yes! You can roast them fully and reheat them in the oven at 400°F (200°C) for about 10 minutes to bring back the crispiness. Avoid microwaving, as they'll lose their texture.
The most traditional combo is rosemary, garlic, and sometimes thyme. You can also add a touch of oregano or sage for more flavor depth.
It's optional, but parboiling for 5-7 minutes helps soften the inside and makes them even crispier when roasted. If you're short on time, roasting them raw also works-just roast a bit longer.
They pair perfectly with roasted chicken, grilled fish, steak, or as a side to Italian main dishes like Osso Buco or meatballs. They also shine on their own with a dollop of aioli or marinara.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep them crispy.
Some other recipes you'll love:
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📖 Recipe
The Best Crispy Italian Roasted Potatoes (Patate al Forno)
Equipment
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled or scrubbed, cut into chunks
- 3 Tablespoons extra virgin olive oil
- 3-4 garlic cloves smashed (leave skin on for a mellow roast)
- 1 Tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
Prep the potatoes:
- Prep the potatoes: Wash and chop into evenly sized chunks. If you like them extra crispy, parboil for 8-10 minutes first.
Season:
- Toss potatoes in olive oil, rosemary, garlic, salt, and pepper.
Roast:
- Spread them on a parchment-lined baking sheet in a single layer.
- Bake at 425°F (220°C) for 35-45 minutes, flipping once halfway through until deeply golden and crisp. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- No need to peel the potatoes if you prefer a rustic look-just scrub them well.
- Cut potatoes into even pieces so they roast evenly and crisp up together.
- Fresh rosemary adds the best flavor, but dried works in a pinch. Just use less.
- Smashing the garlic (not mincing) lets it roast gently and infuse the oil without burning.
- Parboiling is optional, but highly recommended if you want that extra crispy texture.
- Flip the potatoes halfway through roasting for even browning on all sides.
- Don't overcrowd the baking sheet-use two if needed so they roast, not steam.
- Make them spicier by adding a pinch of chili flakes or paprika before roasting.
Claudia says
I made these crispy Italian roasted potatoes and they came out golden, crunchy on the outside, and soft inside—absolutely delicious!
Deb says
These were so good and crispy. I paired it with my famous lentil loaf.
Lora says
Hi Deb-I want to hear about your famous lentil loaf! HAPPY you enjoyed!! Thank you!
Swathi says
The Italian roasted potatoes are delicious and easy to put together. I enjoyed making them, and my kids loved them.
Krystle says
These cook up so crunchy! We love this easy side dish
Bella says
I was looking for an easy recipe to make with my potatoes and I am pleased how amazing they turned out! Super flavorful and not hard at all.