The Best Crispy Italian Roasted Potatoes (Patate al Forno)
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.
Servings: 4 servings
Calories: 97kcal
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!
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.
Nutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 584mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg