Italian Crispy roasted Potatoes
These Italian Crispy Roasted Potatoes are golden brown on the outside, fluffy on the inside, and seasoned with garlic, Parmesan cheese, fresh herbs, and olive oil. They're an easy Italian-inspired side dish that pairs perfectly with chicken, steak, pork, or seafood.
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.