Everyone raves about these Italian Roasted Potatoes! They have a caramelized exterior and a soft, silky interior. Butter and a seasoning blend that includes onion powder, sea salt, rosemary, garlic, pepper and sage make them delicious!
Whenever I make these Italian Roasted Potatoes, people wonder, "What is that deliciousness?"
These oven-roasted potatoes are crispy on the outside, soft on the inside, buttery and browned just right. But it's that blend of seasonings that takes them over the top!
I love all of my potato recipes, but this is the one I make most often! This is a keeper, folks!
Recipe ingredients
Potatoes: Use red potatoes or Yukon gold ones. Avoid using starchy potatoes like Russets or Idaho potatoes for roasting, because they'll turn out too dry.
Seasoning: Besides using onion powder, I add my favorite Italian seasoning ― Seasonello ― to these potatoes. It consists of sea salt, rosemary, garlic, sage and pepper.
I have no sponsorship relationship with the product, but can tell you it's excellent on vegetables, seafood, chicken and all kinds of meat. It's a staple in my kitchen and in my adult children's homes!
You can buy Seasonello at Italian import stores or online (affiliate link.)
Feel free to use your own combination of seasonings if you prefer. Note, if you want to substitute table salt for the sea salt, use just half a teaspoon of table salt. Then, taste the potatoes after they're done to see if you need to add more.
Butter: Instead of oil, this recipe calls for butter. Butter provides delicious flavor and helps brown the potatoes. In fact, Mom refers to this dish as "oven-browned potatoes."
I always use salted butter, but you can decrease the sodium in this recipe by using unsalted butter.
Roasting vs Baking
Roasting usually involves an oven temperature of 400 degrees F or higher but can also take place at lower temperatures when the aim is to brown the food. Baking is usually done at an oven temperature of 375 degrees or lower.
This recipe calls for letting the spuds brown in a 375-degree oven for one hour and 15 minutes. So the temperature is slightly lower than what's used in most roasting recipes, but the amount of cooking time produces potatoes with a caramelized exterior and soft, buttery interior.
How to make Italian roasted potatoes
See the card at the end of this post for the full recipe, but here's an overview.
- Peel the potatoes and cut them into 1.5-inch pieces. Place them in a single layer in a glass pan.
- Add the seasonings and top with squares of butter. Bake at 375 degrees F for one hour and 15 minutes, stirring the potatoes at the halfway point to distribute the seasonings and melted butter evenly and allow the other side of the potatoes to brown.
Recipe tips
- Try to cut the potatoes into pieces that are about the same size, so they'll cook evenly.
- Use a glass pan instead of metal, so the potatoes won't turn out dry and stick to the pan.
- Let the potatoes rest for 10 minutes after they come out of the oven for the best texture.
What to serve with them
These butter-roasted potatoes are perfect for holidays, Sunday dinner or any family breakfast. We always have them on Easter, and they'd be great for Thanksgiving dinner too.
They're fabulous for supper with skillet pork chops, garlic-rosemary pork loin, seared cod, garlic Parmesan chicken drumsticks or thinly sliced chicken breasts. And they'd be great for brunch with this Italian sausage breakfast casserole!
Frequently asked questions
No, you don't have to peel potatoes before roasting them. It's a matter of preference.
If you want to leave the skins on, be sure to scrub them clean with a vegetable brush under a stream of water first and dry the potatoes well before baking them. You may need to roast them longer than if using peeled potatoes.
No, you don't have to boil the potatoes before baking them in this recipe.
When recipes call for parboiling potatoes, it is meant to soften their interior to allow for a shorter roasting time. That's not necessary here, because the potatoes will turn out crispy on the outside and tender on the inside with the longer baking time at 375 degrees F.
A glass pan produces better results than metal ones for this recipe. I use a 10x15 glass baking dish (affiliate link) for three pounds of these roasted Italian potatoes.
If you don't have a large enough pan, you can use a 9x13 glass pan (affiliate link) plus an 8x8 glass pan (affiliate link). Of course, you can use two 9x13 ones if that's what you have.
More potato side dishes to love
- Crispy Sliced Potatoes and Onions
- Old-Fashioned Scalloped Potatoes
- Italian Potato Salad
- Creamy Potato Salad
- Amish Mashed Potatoes
And don't miss these 33 Italian Side Dishes!
Enjoy!
If you try this Italian Roasted Potatoes recipe, please leave a comment and rating!
Italian Roasted Potatoes
Ingredients
- 3 pounds red or gold potatoes
- ½ teaspoon onion powder
- 1 ½ teaspoons Seasonello (Or use a combination of sea salt, dried rosemary, garlic powder and pepper. See notes.)
- 6 tablespoons salted butter (or use unsalted butter for less sodium)
Instructions
- Preheat the oven to 375 degrees F. Rinse the potatoes and peel them. Cut each in half, then cut each of those pieces in half. If some of the potatoes are large, you may need to cut those pieces in half again.
- Spread the potatoes in a single layer in a 10x15 glass pan. If you don't have a pan that large, fit what you can in a 9x13 glass baking dish and put the extras in an 8x8 glass pan. (Glass works better in this recipe than a baking sheet.)
- Sprinkle on the onion powder and Seasonello evenly. Slice the butter into squares ½-inch thick and scatter them on top of the potatoes.
- Bake uncovered for 1 hour and 15 minutes, stirring once at the halfway point. The potatoes should be browned on some sides, but not all. For the best texture, let the potatoes rest for 10 minutes before serving them.
- Store leftovers covered in the refrigerator for up to four days.
Notes
- Seasonello is an Italian seasoning that consists of sea salt, rosemary, garlic, sage and pepper. It's excellent on vegetables, seafood, chicken and all kinds of meat. You can buy it online or at Italian import stores.
- If you don't want to buy the seasoning, you can use your own combination.
- Note, if you want to substitute table salt for the sea salt, use half a teaspoon of table salt in this recipe. Then, taste the potatoes after they're done to see if you need to add more.
Nutrition
(Recipe Source: Adapted from my Mom. Originally published on April 9, 2015 and updated now with new photos and additional information.)
Deb K. says
Delish!!!!! Can I cook ahead of time and warm up the next day?? Thank you
Mamma C says
Hi Deb - The texture is best the day you make them, but they’re still good the next day. After two or three days, they get softer.
Lori says
Absolutely delicious!
Mamma C says
Hi Lori - I'm so glad you enjoyed these potatoes! We love them too.
Annie @ ciaochowbambina says
Your description of these little beauties is right on! Buttery and browned gets me every time! Nothing like a well-seasoned crispy potato!
Mamma C says
I know how you love potatoes, Annie! These are the kind that require grazing at the counter until there's no more leftovers. 🙂
Angie says
Always just a good side dish, your potatoes look delicious 🙂
Mamma C says
Thanks, Angie. You're right, roasted potatoes are always popular. 🙂