Italian Crispy roasted Potatoes

Loriana Shea

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Italian Crispy roasted Potatoes

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These Italian crispy roasted potatoes are straight from my mother’s kitchen. She’d parboil them, toss with olive oil, garlic, rosemary, and a little lemon, then roast until golden and crunchy. Simple, comforting, and always the first thing to disappear at the table — I still make them just the way she did. To this day, whenever I make them, the smell that fills my kitchen instantly takes me back to her cooking, and I can’t help but smile. This recipe is her original method, and it’s one I know you’ll want to keep on repeat in your own home.

Things to Know About Italian Crispy Roasted Potatoes

Parboiling is key: Cooking the potatoes halfway before roasting helps give them a fluffy inside and that golden, crisp crust.
Rough edges = more crunch: Shaking the potatoes after draining creates little ridges that crisp up beautifully in the oven.
Use the right potato: Yukon Golds give a buttery texture, while Russets crisp up with an extra crunch — both work well.
Fresh rosemary makes a difference: If you can, use fresh rosemary sprigs. They infuse the oil and potatoes with authentic Italian flavor.
Don’t skip the lemon: A little zest before roasting and a squeeze of juice at the end adds brightness and balances the richness.
Crowding the pan ruins the crisp: Spread potatoes in a single layer so they roast instead of steam.
Reheating tip: Pop leftovers back in a hot oven for 10 minutes to bring back their crispness — the microwave won’t do them justice.
Serve these potatoes alongside a hearty main! Try my Bone-In Pork Chop Piccata or Stuffed Chicken Breast for a full Italian dinner that everyone will love.

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Italian Crispy roasted Potatoes

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Prep Time 15

Cook Time 45

Total Time 1

Servings 4

Ingredients

2 lbs. Yukon Gold or Russet potatoes peeled and cut into wedges
1/2 cup extra virgin olive oil
2 minced garlic cloves
2 sprigs fresh rosemary or 1 tsp dried
Zest of 1 lemon
Juice of 1 lemon
salt and pepper to taste

Instructions

Parboil the potatoes:
Bring a large pot of salted water to a boil.
Add potato wedges and cook for 5-7 minutes, until just fork-tender but not falling apart.
Drain well and let steam dry for 2 minutes.
Rough up the edges:
Shake the colander gently to create a slightly rough surface on the potatoes. This helps them crisp in the oven.
Season the potatoes:
Preheat oven to 425°F (220°C).
In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, lemon zest, salt, and pepper until evenly coated.
Roast:
Spread the potatoes in a single layer on a parchment-lined baking sheet.
Roast for 35–45 minutes, flipping halfway, until deeply golden and crisp.
Finish with lemon:
Remove garlic cloves and rosemary sprigs.
Squeeze fresh lemon juice over the potatoes just before serving.