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Crispy outside and creamy within, Italian Roasted Potatoes are impossible to resist. Ideal for your holiday table, but weeknight easy with just 5 simple ingredients and 15 minutes of active time.
Cubed red potatoes are tossed with good olive oil, ample fresh rosemary and sage, then roasted to perfection and finished with salt. One simple trick ensures that your roasted potatoes are never hollow or spongy.
Ingredients You Need to Make Italian Roasted Potatoes
- Red Potatoes: Or other waxy potato (new potatoes, white potatoes). Or Yukon Gold potatoes which are between waxy and starchy.
- Olive Oil: Good quality extra virgin olive oil.
- Fresh Sage: If you don’t have access to fresh sage, rubbed sage is an option.
- Fresh Rosemary: For this recipe, I don’t recommend using dried rosemary as it can be woody. Other fresh Italian herbs are a good substitute, like oregano, marjoram, or thyme. If you want to go with dried herbs, half the amount of oregano, thyme or Italian seasoning will work.
- Kosher Salt: Or fine sea salt.
The Trick for Crispy and Creamy Roasted Potatoes
The trick to perfect roasted potatoes, crispy on the outside and creamy in the center, is to cover them with foil for the first half of your roasting time. This allows the potatoes to retain their moisture so they won’t become spongy or dried out on the inside. Roasting uncovered for the remaining time guarantees all of those delicious, crispy edges.
Potato Roasting FAQ
Several potato varieties are great for roasting. Red potatoes (like those used in this recipe) are waxy (low starch and high moisture) and have a few advantages. First, their deep, earthy flavor intensifies when roasted. Second, because of their high moisture content, they hold their shape. Third, they have thin skin that doesn’t require peeling.
Yukon Gold potatoes are a good option too, as their texture falls between waxy and starchy. No need to peel or soak them. (As in this Roasted Potatoes and Broccoli dish.)
Starchy potatoes, like russet potatoes, are best roasted after they’ve been parboiled or soaked in hot water to remove the excess starch that can reduce crispiness.
For Italian Roasted Potatoes, olive oil is the best choice as it adds wonderful flavor to the dish. If you’re roasting potatoes and want a neutral oil, avocado oil is a good choice.
You don’t need to soak waxy potatoes, or semi-waxy potatoes like Yukon Gold, before roasting. But starchy potatoes (like russet potatoes) should be peeled and soaked before they are roasted or fried to remove the excess starch that can prevent them from crisping up. See my Breakfast Potatoes or Skillet Potatoes for a great method.
- Swap in new potatoes, fingerling potatoes, or Yukon Gold potatoes for the red potatoes. You can use baby potatoes (like those in my Roasted Baby Potatoes) or larger potatoes cut into 1-inch cubes. (I don’t recommend russet potatoes for this recipe.)
- Try a different herb blend: oregano, marjoram, and thyme are all good options. Fresh herbs give this dish the most flavor, but you can use dried herbs or even Italian seasoning in a pinch, reducing the amount by half.
- Add a few cloves of minced garlic to the oil and herb mixture. Be sure to stir at least once during the last 15-20 minutes of roasting to be sure that the garlic doesn’t get too brown.
- Sprinkle your crispy potatoes with grated Parmesan cheese just before serving.
These crispy roast potatoes make an excellent side dish for many main dishes. Here are a few great options:
- Pan-Fried Lamb Chops
- Italian Chicken Cutlets
- Chicken Thigh Piccata
- Shrimp Piccata
- Pork Piccata
- Cod Fish Cakes
How to Make Italian Roasted Potatoes
Toss potatoes, olive oil, rosemary and sage in a large bowl to coat evenly. Pour out on a rimmed baking sheet and spread into a single layer. Cover tightly with foil and roast 20 minutes.
Remove foil and roast 25-30 minutes more until crispy on the outside and creamy in the middle, stirring once about half way through. Season with salt and serve hot on a platter.
Italian Roasted Potatoes
- 3 pounds red potatoes or other waxy potatoes, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon minced fresh rosemary (recipe note #3)
- 1 tablespoon minced fresh sage (recipe note #3)
- Kosher salt to taste
- Preheat oven to 425˚F.
- In a large bowl, toss potatoes with olive oil, rosemary, and sage until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (or with an inverted rimmed baking sheet of the same size). (recipe note #2)
- Roast 20 minutes. Remove foil and stir potatoes; return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.
- Red Bliss, new potatoes, fingerling potatoes, or other waxy potatoes all work well. Yukon Gold potatoes are also an option.
- Take care not to crowd the potatoes or they’ll steam and not get crispy.
- Dried rosemary isn’t a good substitute here. Rubbed sage is an alternative to fresh, but reduce the amount to 2 teaspoons.
Nutrition information is automatically calculated, so should only be used as an approximation.