Italian Roasted Potatoes Recipe

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Italian Oven Roasted Potatoes infused with rosemary, garlic and olive oil. A classic recipe for Patate al forno with perfect crispy edges, an easy Sunday dinner staple and a holiday favorite. Out of this world delicious!

Italian Roasted Potatoes (Patate al forno)

Italian Roasted Potatoes

I love to think of this dish as the ultimate Italian scalloped potatoes minus the cream. Probably the best use for Yukon Gold potatoes ever. Their thin skins and waxy texture makes them the best potato for slicing so thin you could read the morning paper through them, yet they also retain their shape during roasting and smell like Christmas. Red skinned potatoes would be my second choice if you can’t find golden ones.

Italian Roasted Potatoes with garlic and rosemary

About The Potatoes

  • Slicing – The best way to slice the potatoes for this dish is with a mandolin so you can get them as thin as possible (please use protective guard or glove). You could do this by hand as well and end up with thicker slices which is totally fine but thinner is so much better. Alternatively just use baby potatoes and roast them whole but that’s a different recipe šŸ˜‰
  • Soaking – transfer the potato slices into a bowl of cold water as soon as you cut them. This method will prevent browning but will also remove all that excess starch and help the slices stay separated. Rinse in a few changes of water and drain well. Make sure to also dry the potatoes on a tea towel afterwards, just enough to absorb any excess moisture holding on to the potatoes.

rosemarino e aglio patate al forno

The Dressing

When making patate al forno you want to dress the potato slices with a simple drizzle of olive oil, some sea salt and maybe a pinch of chili flakes for some kick, just like you would a salad. Resist the temptation to add too many things, keep it simple!

Garlic + Rosemary

I like to keep the garlic cloves whole still in paper and lightly smashed, then throw them in the bottom of the roasting pan with a sprig of rosemary to infuse the potatoes from underneath without burning. You could mince it instead and toss it in with the olive oil, however I find this method makes the garlic a little too pungent as the top layer of potatoes crisps up. Oregano ca be used instead of rosemary if preferred.

Italian Oven Roasted Potatoes

Italian Roasted Potatoes Recipe Tips

  • Hot oven – make sure to preheat your oven in advance so it is fully heated when you add the potatoes.
  • Pan size – An oiled 9 x 13 inch roasting pan is perfect, you’ll end up with a crispy top and perfectly soft center. You could use a larger baking dish to get more top surface if desired, just make sure to adjust roasting times.
  • Add liquid – don’t forget to add water/ veggie stock to the bottom of the dish. This will create steam that will keep the potatoes from drying out while still getting that nice browning on top. Once the desired crispness is achieved you can turn off the heat but allow the potatoes to sit for a few minutes before serving to absorb any of the dressing left in the bottom of the pan.
  • Serving suggestions: we love serving these rosemary potatoes alongside roasted broccoli, beyond Italian sausages, tomato cucumber salad and a drizzle of basil pesto. Roasted vegetables like green beans, peppers and onions would make a lovely pairing.

how to make Italian roasted potatoes Italian Rosemary Potatoes

Potato Recipes

Italian Oven Roasted Potatoes

Italian Roasted Potatoes
5 from 1 vote

Italian Roasted Potatoes

Italian oven roasted potatoes infused with rosemary, garlic and olive oil. A classic recipe for Patate al forno with perfect crispy edges, an easy Sunday dinner staple and a holiday favorite. Out of this world delicious!
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 2 lb Yukon Gold Potatoes
  • 5 tbsp olive oil + more as needed
  • 6 cloves garlic
  • 3 sprigs rosemary (or oregano)
  • 1.5 tsp sea salt
  • 1 cup water (or veggie broth)
  • 2 tsp onion powder

Instructions

  • Rinse and scrub the potatoes well. Use a mandolin (with a protective guard or glove) and slice the potatoes paper thin. Transfer them immediately to a bowl of cold water.
    2 lb Yukon Gold Potatoes
  • Rinse the potatoes well in a few changes of water to wash off as much of the starches as possible. Drain and pat dry on a lint free kitchen towel.
  • Preheat your oven to 350"F.
  • Transfer the potato slices to a large bowl and drizzle with 4 tablespoons of olive oil and the sea salt. Toss to coat well.
    5 tbsp olive oil, 1.5 tsp sea salt
  • Lightly oil a 9x13 baking dish with olive oil making sure to get the sides too.
  • Smash the garlic cloves with the side of a chef's knife and transfer them to the roasting dish together with 2 sprigs of rosemary. Spread the potato slices over the top making sure they are evenly distributed. Place the remaining rosemary sprig on top or just use the leaves.
    6 cloves garlic, 3 sprigs rosemary, 2 lb Yukon Gold Potatoes
  • Drizzle the top with a good lug of olive oil (about 1 tbsp) and sprinkle with red chili flakes if desired.
  • Whisk together 1 cup of water with 2 teaspoons of onion powder and pour it inside the roasting dish from the side. Give the dish a little shake for the juices to distribute all over.
    1 cup water, 2 tsp onion powder
  • Roast the potatoes in the preheated 350"F oven for 45 minutes to 1 hour until the top is golden crispy to your liking and the potatoes are cooked through. Let the potatoes rest a few minutes to absorb any of the leftover dressing from the bottom of the dish.
    Italian roasted Potatoes

Video

Notes

  • Hot Oven - make sure to preheat your oven in advance so it is fully heated when you add the potatoes.Ā 
  • Soaking - transfer the potato slices into a bowl of cold water as soon as you cut them. This method will prevent browning but will also remove all that excess starch and help the slices stay separated.
  • Pan size - a 9 x 13 inch roasting pan is perfect, you'll end up with a crispy top and perfectly soft center. You could use a larger baking dish to get more top surface if desired, just make sure to adjust baking times and check at the 30 minute mark and so on.
  • Add liquid - don't forget to add water/ veggie stock to the bottom of the dish. This will create steam that will keep the potatoes from drying out while still getting that nice browning on the top. Once the desired crispness is achieved you can turn off the heat but allow the potatoes to sit for a few minutes before serving to absorb any of the dressing left in the bottom of the pan.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 891mg | Potassium: 984mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg
Course: Side Dishes
Cuisine: Italian
Keyword: Italian, Plant-Based, roasted potatoes
Servings: 4 people
Calories: 340kcal

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4 Comments

  1. Just found one of your recipes and I had to keep clicking from that one to the next one. Is exciting to find “new recipes ” so simple yet delicious! Do you think you can bake this casserole in a muffin tin, to cut the baking time … (mother of 4 always hungry pre teens)

    1. I have not tested the muffin tine method but i think it will work just fine. It will take a little trial and error to figure out the perfect baking time so make sure to check on them often. Please report back if you try it that way ~ Florentina

  2. 5 stars
    This is my first time making these Italian potatoes and taking my time to slice them and WOW where have you been all my life? I want to eat this entire pan all by myself while watching a movie. These potatoes are incredible and my house smells like little Italy. Thank you Florentina, so happy to see you are posting new recipes!