Italian Potatoes Recipe
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Buttery soft on the inside and perfectly crispy on the outside, this Italian Potatoes Recipe is a family favorite. They are a classic side dish for any meal.
Try my Garlic Smashed Potatoes and Twice Baked Potatoes next.
Quick Look: Italian Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Herb and breadcrumb coating + oven roasting
- Technique: Coat Yukon Gold potatoes evenly with olive oil, herbs, and breadcrumbs, then roast on a sheet pan.
- Flavor & Texture: Crispy, golden, herby, savory, and creamy on the inside
Why You’ll Love This Family Favorite!
In Italy we call this type of roasted potato “patate insabiate” or “potatoes in sand,” yes a little strange, but that’s what they look like! The bread crumb mixture looks a little like sand covering the potatoes. My Zia Rosella makes this recipe at our summer beach house in Sardegna.
When I was little I though the name “patate insabiate” was especially funny since we ate them after playing in the sand and sea all morning. Even though there isn’t soft white sand or the Mediterranean Sea near me as I eat these in Utah, I am transported there when I eat them at our table. They nourish my heart as well as my health and tummy.
You’ll also love my Duchess Potatoes and Best Mashed Potatoes recipes.
Made With Amore,
“I made these for a friendsgiving and it was so easy to make and take and they were tasty! Took little prep.”
– Allae
Table of Contents
Simple Ingredients
The secret to these perfectly roasted potatoes lies in a few simple ingredients that bring out their natural flavor.
- Yukon Gold Potatoes: Create the hearty base of the dish with a tender center and crispy roasted edges.
- Extra-Virgin Olive Oil: Adds richness, helps the potatoes crisp, and brings classic Italian flavor.
- Fresh Herbs: A blend of rosemary and thyme adds a savory taste.
- Breadcrumbs: Create a golden, crispy coating that adds texture.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Use a Different Variety of Potato: Swap fingerling potatoes, or red potatoes for the Yukon gold. You can use baby potatoes or larger potatoes cut into 1-inch cubes. (I don’t recommend russet potatoes for this recipe.)
- Add More Herbs: 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 Garlic: Add a few cloves of cut garlic to the oil and herb mixture. Stir once during the last 15 minutes of roasting to be sure that the garlic doesn’t get too brown. Try my Roasted Garlic Mashed Potatoes.
- Make them Cheesy: Sprinkle the crispy potatoes with grated parmigiano or Parmesan cheese just before serving. If you love cheese, try this Easy Cheesy Potatoes recipe.
How to Make Italian Potatoes
These potatoes are the kind of side dish everyone reaches for seconds of. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 400°F. Generously grease a large baking sheet with olive oil. Wash the potatoes and pat them completely dry. Cut into quarters, keeping them as evenly sized as possible for even cooking.
- Place the potatoes in a large mixing bowl. Drizzle with the olive oil and toss until every piece is well coated. I find using my hands works best!
- Season with salt and black pepper. Add the fresh herbs and breadcrumbs.
- Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. Bake for 30–40 minutes, tossing once or twice during cooking with a spatula to help all sides become golden brown and crispy.
- The potatoes are done when they are deeply golden on the outside and tender in the center. Serve immediately while hot and crispy.
Italian Potatoes FAQs
You don’t need to soak waxy potatoes, or semi-waxy potatoes like Yukon Gold, before roasting. If you are using starchy potatoes then, peel and soak them before they are roasted or fried to remove the excess starch that can prevent them from crisping.
For the crispiest potatoes, roast them directly on the oiled pan. You can line the pan with foil, if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F oven or air fryer for 5–8 minutes until hot and crispy again. Avoid microwaving, as it softens the potatoes.
Serving Suggestions
I love serving these Italian roasted potatoes alongside hearty meals. They pair beautifully with Baked Pork Chops, Osso Buco, or Red Wine Braised Chicken and Plums for a complete dinner. For an extra side, try pairing them with Creamy Brussels Sprouts or Sautéed Zucchini and Onions. Don’t forget dessert! You’ll love this Italian Chocolate Cake.
My Pro Tips
Recipe Tips
- Use Yukon Gold potatoes. They give the best balance of creamy interiors and crispy edges.
- Make sure the potatoes are completely dry before adding the oil.
- Avoid overcrowding the pan or the potatoes will steam instead of roast.
- For extra crispy potatoes, preheat the baking sheet in the oven before adding the potatoes.
More Potato Side Dish Recipes
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Italian Roasted Potatoes
Ingredients
- 1 pound yellow potatoes, yukon gold
- 2 tablespoons thyme, chopped
- 2 tablespoons rosemary, chopped
- 1 teaspoon garlic powder
- ¾ cup extra virgin olive oil, more for greasing pan
- ¾ cup breadcrumbs, plain, not flavored
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Generously grease a large baking sheet with olive oil. For the crispiest potatoes, roast them directly on the oiled pan rather than parchment paper. You may line the pan with foil if desired.
- Wash the potatoes and pat them completely dry. Cut into quarters, keeping them as evenly sized as possible for even cooking.
- Place the potatoes in a large mixing bowl. Drizzle with the olive oil and toss until every piece is well coated. I find using my hands works best!
- Season with salt and black pepper. Add the fresh herbs and breadcrumbs, then toss again until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded.
- Bake for 30–40 minutes, tossing once or twice during cooking with a spatula to help all sides become golden brown and crispy. The potatoes are done when they are deeply golden on the outside and tender in the center.
- Serve immediately while hot and crispy. Mangia!
Notes
- Use Yukon Gold potatoes. They give the best balance of creamy interiors and crispy edges.
- Make sure the potatoes are completely dry before adding the oil.
- Avoid overcrowding the pan or the potatoes will steam instead of roast.
- For extra crispy potatoes, preheat the baking sheet in the oven before adding the potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for a friendsgiving and it was so easy to make and take and they were tasty! Took little prep.
I warmed up the leftovers in a frying pan with a little butter for breakfast the next morning and they were even better and crispier the next day. Great for two meals!
I can’t say enough about these potatoes–they are just so yummy! The crispy, savory outside contrasted with the tender, fluffy inside of these potatoes make them so irresistible! They are a favorite of all who gather at our Sunday dinner table! We get to have college-aged guests to dinner almost every week, and it’s so fulfilling to give them a great home-cooked meal that they rave about! Thank you, Elena for all of the recipes that help me do just that! (Many of them are now your followers.)
These potatoes are so easy and delicious! We make them often. My mission with this Italian recipes blog is to do just what you said- provide delicious meals to share with friends and family. I’m so happy you enjoy them!
I’ve roasted potatoes many times for my family. Just made this recipe today for Easter dinner and they raved about the potatoes! Thanks for the tip about not using parchment paper. The bread crumbs added a wonderful texture to the crisp surface.
Yay! So happy everyone loved them!
The best roasted potatoes for any meal! We love to eat them with a salad and make it a light meal.