Easy Italian Roasted Potatoes is the dish that you savor and wonder ‘where have you been all my life’! So simple. Fresh flavors! EZ to make!
Italian Potato Recipes
Italy is one of our favorite places to visit. And, over the decades we’ve probably spent almost a year or more, collectively, in Italy.
Ben and I travel simply. We want to experience the real life of Italy. Oh, yes, we love to see the beauty of this ancient country, but our favorite way to absorb Italy in through the food and people.
Italian Potato Dishes
Recently, we’ve been going to Italy yearly. And, we stay for almost a month.
Our home is a country villa usually in the Tuscany area. Traveling with one or two other couples, our goal is to taste the best Sangiovese wines and eat the most delicious Italian foods we can find in remote and off the beaten track villages.
Italian Potatoes with Rosemary
That’s how this recipe was conceived. As we meandered in 2021 from area to area of the Siena and Perugia, we found the most divine small eateries, bistros, and restaurants.
Many of them seated no more than maybe 20 people. All of them served authentic and exceptionally prepared dishes.
One of my favorite dishes was the Italian potatoes!
Italian Roasted Potatoes and Onions
Making this dish is relatively simple. Another easy popular and unique recipe with potatoes that I love, my Salt and Vinegar Roasted Smashed Potatoes!
The most difficult part is slicing the potatoes. And, to get the immense flavor of the Yukon gold potatoes, you must use a mandolin. There is no way to slice them paper thin without a mandolin.
The only caveat is that unless you’re very very very careful, you can hurt yourself!
Wearing protective gloves is a MUST in slicing these potatoes. Do NOT compromise and think that you can get by without wearing them. It’s not worth the risk.
If you don’t have protective gloves and/or a mandolin, then check my Amazon Storefront. Order and make it part of your cooking equipment. You’ll use the mandolin for so many other things.
Crispy Italian Potatoes
I’m cooking these potatoes in an 8 x 11″ tart pan. Here’s the link if you want to buy one. It’s worth it because you can use it for many other things, too!
They compress and work very well in this type of baking dish. The potatoes are very thin, and this recipe will serve six folks.
Be sure to take the step to ‘moosh and push’ down the potatoes. I used a heavy cast iron skillet. All of this is in the directions for the recipe.
However, if you want to use another type of dish, have at it!
Italian Roasted Potatoes
These Italian roasted potatoes are basically a few fresh ingredients, roasting in the oven, finishing off the potatoes under the broiler to get that golden brown and crispy and then serving.
I can tell you that everyone LOVES them!
Remember, these potatoes are finished as a thin serving. That’s part of the beauty of them.
Mandolin Potatoes Recipe
Again, there are some things that you simply cannot compromise on or substitute in this recipe.
One, the potatoes. They must be Yukon golds.
Two, the potatoes must be sliced on a mandolin.
Three, use parmesan reggiano. I use Costco brand. Don’t compromise on this part of the recipe. It IS the Italian Parm! You can purchase from Costco or on Amazon.
I’m usually not that persnickty about a recipe, but if you want the full experience of fabulous Italian roasted potatoes, then this is how you achieve it!
- 8-10 cups of Yukon potatoes, thinly sliced on a mandolin, do not peel the potatoes, wash and dry well
- 1 cup sweet onions, packed, sliced very thinly, quarter French cut slices
- 1/4 cup extra virgin olive oil
- 3 Tbl. fresh rosemary, finely chopped plus more sprigs for garnish
- 3/4 cup parmesan reggiano, grated
- 1 1/2 tsp. sea salt
- 1 tsp. coarse ground pepper
- Preheat oven to 375
- Wash and clean the potatoes. Slice on the mandolin. Follow the cautions of using this instrument!
- Place the potatoes in a large mixing bowl.
- Add the onions, olive oil, rosemary, parmesan, salt and pepper. Toss and coat the potatoes well.
- Place a about a 10 x 12 piece of parchment paper under the removable insert of the tart pan. Lap the paper over the sides.
- Pour the potato mixture in. Spread and pat down well. Put a piece of parchment paper on top of the potatoes and place a heavy cast iron skillet on top for about 20-30 minutes. This will flatten the potatoes.
- Remove the skillet. Leave the parchment paper on top of the pan. Bake in a preheated 375 oven for 22 to 25 minutes.
- Remove the parchment paper from the top. Turn oven to broil. Pan should be about 12" from broiler. Brown the potatoes for about 7-8 minutes or until golden brown.
- Remove and let the potatoes rest about five minutes. Slice and serve with a sprig of fresh rosemary.
Serve with sour cream or plain Greek yogurt.
I love Costco's Parmesan Reggiano (grated) for this recipe and more. Here's the link to purchase from Amazon in case you're not near a Costco.
As you can imagine, these potatoes make great leftovers!