Crispy Italian Potatoes
Crispy Italian Potatoes are golden and crunchy on the outside, tender on the inside, and infused with garlic and classic Italian herbs. This easy oven-roasted side dish pairs perfectly with everything from roasted meats to simple weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 pounds Yukon Gold or baby potatoes, cut into chunks
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss potatoes with olive oil, garlic, oregano, basil, thyme, salt, and black pepper until evenly coated.
- Spread potatoes in a single layer on the baking sheet without overcrowding.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Sprinkle Parmesan over the hot potatoes and return to the oven for 3–5 minutes until slightly melted.
- Garnish with fresh parsley and serve warm.
Notes
- Do not overcrowd the pan to ensure crispiness.
- Parboiling potatoes for 5–7 minutes before roasting creates extra crispy edges.
- Reheat in the oven or air fryer to maintain texture.
- Store refrigerated up to 4 days.
- Omit Parmesan for a dairy-free version.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
Find it online: https://thefamilycooking.com/crispy-italian-potatoes/
