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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.
These are gorgeous!! I am in the UK and it was a bank holiday yesterday so I decided to do a Bbq for lunch and these went down a treat! I did mine on the cooker top then transferred to a casserole dish and popped in the oven to crisp up, the only difference was I used motzarella cheese instead of parmasan but it was delicious! Thank you
Awesome Wendy. I am so glad that you tried my Italian roasted potatoes recipe.
These potatoes look so delicious! I’m going to add some of these into every salad I make :D Thank you for sharing this great recipe!
Made the Chili Lime Chicken, and Italian potatoes today. So simple and so good. I used the chicken thighs as well. Skin on. They worked beautifully. Thanks so much. New recipes are always welcome. Especially chicken!
These are delicious!!! I will definitely be making these again!!!
I love this recipe…it looks delicious! Am going to try it out on Sunday for lunch!
The potatoes were simply amazing. There were swiped in no time…
I parboiled them though… thanks for a great recipe.
I made the Italian potatoes, and they turned out great, huge hit for Easter dinner. However, I do want to say, that I fried the potatoes first, and then transferred the potatoes to the oven. From start to finish it took over 40 minutes (10 frying, and 20 baking). I put the cheese, butter, and parsley in for the last 10 minutes of baking, but keep checking so you do not burn the cheese. Enjoy!
Awesome Karen. I am so glad you liked the Italian roasted potatoes.
Just curious…I like to use fresh herbs. Could you substitute the dried Italian seasoning with fresh herbs? What specific herbs would you recommend and what quantity? I’m thinking, oregano, basil, rosemary and possibly thyme. If you use the usual conversion of dried to fresh, would you use a tablespoonof each fresh herb? Just my thoughts, but I would love your recommendations.
Thanks
Yes, parsley, oregano, basil, thyme, garlic, crushed red pepper flakes, etc.
This dish is worthwhile just for the technique. It is quite tasty and so easy to make you should just take the credit and let the method be your little secret. That said, sometimes you don’t want the Italian flavor but something else. OK, #1 rethink the cheese. Maybe leave it out. Lose the Italian seasoning. My goto approach is to toss the potatoes in a little “pure” olive oil, and add maybe 1/2 tsp or a little more of (1) Old Bay Seasoning, or (2) Chef Emeril’s Seafood essence, or (3) some celery powder, and/or some microplaned lemon zest, or Montreal seasoning, or, or, or, …. you get the idea. It is the canvas, and you are the artist.
And if you don’t have a food dryer, get one. when the produce in the fridge is on the verge of going the way of all flesh, dice, dry and grind to a powder when needed. FE: Celery, onion and bell pepper, and you have the Cajun trinity. Add some Jerk Seasoning, and enjoy the islands.
Thanks for your suggestion I will try out!
These are absolutely fantastic! I’ve made them several times….always to rave reviews! Thank you for the delicious recipe!