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Italian Roasted Potatoes - buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious!
Roasted Potatoes
Roasted Potato is one of my favorite side dish and this Italian roasted potatoes recipe is fast becoming my favorite. This is also a quick and easy recipe to roast and bake potatoes in the oven.
These potatoes are absolutely out-of-the-world delicious. Made with Parmesan cheese, garlic, olive oil and herb. Just look at the pictures, don’t you just want to pick up the potatoes and eat?
Baby Potatoes Vs Regular Potatoes
I love baby potatoes and they are perfect for this Italian roasted potatoes recipe. Baby potatoes are quick to cook and take only 20 minutes from prep to dinner. Just pick up the smallest baby potatoes you can find at your local store the next time you go shopping.
You can also use regular-sized potatoes but be sure to cut them up into smaller chunks about the size of baby potatoes so they get cooked evenly in the oven.
Ingredients
- Baby Potatoes
- Parsley
- Salt
- Paprika
- Unsalted Butter
- Garlic
- Parmesan Cheese
- Olive Oil
See the recipe card for full information on ingredients.
How To Make Roasted Potatoes In The Oven
Step 1: Preheat the oven to 400°F (207°C). Clean and rinse the baby potatoes, drain and cut into halves. Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy.
Step 2: Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well.
Step 3: Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.
I started off the potatoes on the stove top, cooking them with garlic and Italian seasonings. Top with generous amount of Parmesan cheese and transfer the skillet into the oven and roast for 15 minutes.
To make things even better, top the potatoes with small butter cubes. Let them melt and you will have the best roasted potatoes you have ever made at home!
Frequently Asked Questions
This recipe is only 272 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Italian Roasted Potatoes
Ingredients
- 1 lb (500g) baby potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon bottled Italian seasoning
- 1/4 teaspoon salt , or to taste
- 2 dashes paprika
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon parsley leaves, chopped
- 2 tablespoons unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 400°F (207°C). Clean and rinse the baby potatoes, then drain and cut them in half. Heat an oven-safe skillet (preferably cast iron) and add the olive oil. Add the potatoes and cook until the surfaces turn crispy.
- Turn the potatoes over and cook the skin side until nicely browned. Push the potatoes to one side of the skillet and sauté the garlic, followed by the Italian seasoning, salt, and paprika. Stir to combine well.
- Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet to the oven and roast for 15 minutes. Add the butter cubes on top of the potatoes and serve immediately.
Video
Notes
- I used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked.
- You may also roast the potatoes right away in the oven.
- Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful Community
I am going to try this tonite for supper. With roast beef.
Great, let me know how you like this Italian roasted potatoes. :)
You’re not very clear with you directions for this recipe. Are the potatoes peeled? how much butter and oil do you use to cook on stove and how much cheese do you use and when do you put the cheese on so that it doesn’t burn. Very frustrated with this recipe. Other chefs do an itemized list of how to prepare.
Lucie – the recipe is here: https://rasamalaysia.com/italian-roasted-potatoes/2/
At the top of the page it says in red bar “Click Here for Recipe.”
I don’t understand some of the questions you’re being asked. One of them sounds like a teacher scolding a student! RUDE. I had no problem at all following your directions. They were pretty straight forward. The dish turned out wonderfully. My husband is Italian and he said “Don’t lose that recipe!”
Hi Angie, thanks for your support. I am happy that you guys love this Italian Roasted Potatoes recipe.
I agree with Angie, quit whining and follow directions..geez.. delicious
I disagree with both above answers, choice should be up to the individual, to me they looked peeled and that’s how I like them , different strokes for different folks, guess I am rude because I was going to ask the same question
If you looked at even 1 photo it’s obvious they aren’t peeled not to mention who peels tiny ass potatoes?
Prep time would increase 10 fold!
I do not partake of Facebook. How can I email the recipes to myself? There are several I would like to try.
Hi AJ, you can subscribe to my email newsletter here: http://rasamalaysia.us6.list-manage.com/subscribe/post?u=15a0619f22cc75cd9bebef08c&id=7f9b7432d8
most recipes have a print option. so print to pdf and save in a folder
When cooking on stovetop in cast iron pan, do you add oil or butter to prevent them from sticking?
I add oil + butter. :)
IS THE ITALIAN SEASONING THE BOTTLED SALAD DRESSING?
OR THE SPICE?
The dry spice.
So i’ve cooked them on the stove-top in my cast iron for about 10mins. Then, I put them in the 400 degree oven. I’ve left them for 20 mins. Just pulled them out & they aren’t done nor are they crispy like the picture. What am I doing wrong??? :(
When you cook the potatoes on the stove top, make sure the surface turns crispy.
Shara, raw potatoes on the stove-top in a frying pan never works …. they need to be parboiled in water for at least 5 minutes, drained and then transferred to the stove-top in a heavy duty frying pan. I’m from England and we make the best roasted potatoes ever … hope this helps (don’t boil them for long though)
June Stirrett, Thank you acknowledging that the potatoes have to be par-boiled prior to baking. I always do this myself, but it’s not know by quite a lot of newer cooks. These turned out lovely.
Agreed! I actually microwave mine so they are not as wet and I can use them quicker.
Thanks for the heads up on parboiling the potatoes. The recipe was a hit and I have made them twice in one week. Happy husband!!
Easy and delicious – I followed the recipe exactly – crispy on the outside! :)
Hi Thomas thanks. That’s my tagline – easy delicious. Thanks for trying my Italian roasted potatoes recipe. :)
Oh, they look so good. Can’t wait to try them.
I really like this recipe. As a keen eater of potatoes I shall test it out tomorrow.
Tried this pin really ready good will be doing it more regularly