There’s something about the simplicity of roasted potatoes that makes them a universal comfort food, but this Italian twist on a classic dish takes me back to a memorable trip to Tuscany a few years ago. It was one of those perfect afternoons where the sun was just starting to dip, casting a golden glow over the rolling hills. My husband and I had been driving along the scenic roads of the Val d’Orcia, stopping at quaint villages and enjoying the local fare whenever we could.
We stumbled upon a small family-run trattoria in Pienza, a town known for its pecorino cheese. The restaurant was tucked away on a narrow cobblestone street, with just a few tables outside. We decided to take a seat, lured by the tantalizing aromas wafting from the kitchen. The menu was simple, handwritten on a chalkboard, and our eyes were immediately drawn to the dish labeled Patate Arrosto. It sounded like a humble dish, but something about the way the waitress described it, with a smile and a nod of approval, convinced us to order it.
When the dish arrived, it was love at first bite. The potatoes were crispy on the outside, tender on the inside, and infused with the flavors of garlic and oregano. Each bite was a revelation, and we found ourselves savoring the dish in contented silence, letting the taste transport us to the heart of Italy. What struck me most was the balance of flavors—the earthiness of the potatoes, the sharpness of the garlic, and the aromatic hit of oregano—all brought together by the richness of the olive oil. It was a reminder that sometimes the simplest dishes, made with just a few quality ingredients, can be the most satisfying.
Back home, I couldn’t wait to recreate that experience in my own kitchen. This recipe for Italian Roast Potatoes is my homage to that unforgettable meal in Tuscany. It’s become a staple at our family dinners, a side dish that never fails to impress, whether served with a hearty roast or enjoyed on its own with a glass of red wine. Every time I make it, I’m transported back to that little trattoria, to the warmth of the Tuscan sun, and to the joy of discovering new flavors in unexpected places.
Italian Herb-Roasted Potatoes
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Ingredients
- 2 1/2 pounds waxy potatoes, like Red Bliss, chopped into 1-inch pieces
- 12 cloves garlic, peeled
- 2 teaspoons dried oregano
- 1/4 to 1/2 cup olive oil
- Salt, to taste
Directions
Preheat your oven to 425°F (220°C).
In a large roasting pan, combine the potato pieces, peeled garlic cloves, and dried oregano. Drizzle with olive oil.
Toss the mixture thoroughly to ensure each potato is coated in the oil and oregano, then spread the potatoes out in a single layer.
Roast for 40 minutes to 1 hour, until the potatoes are golden and crisp. For even cooking, make sure the potatoes are not overcrowded in the pan.
Once roasted to perfection, transfer the potatoes and garlic to a serving platter.
Season with salt as desired and serve immediately.
Storing Suggestion
To store leftovers, let the potatoes cool completely, then place them in an airtight container and refrigerate for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
Cooking Tips
For a burst of flavor, consider adding a sprinkle of Parmesan cheese or a squeeze of fresh lemon juice just before serving. If you prefer a milder garlic flavor, roast the garlic whole and remove it before serving.
Serving Suggestions
These potatoes pair beautifully with grilled meats or roasted vegetables. Serve them alongside a fresh green salad or with a dollop of sour cream on the side for extra richness.
Ingredient Substitutions
If you don’t have dried oregano on hand, try using dried thyme or rosemary instead. For a different twist, use sweet potatoes in place of waxy potatoes.
Seasonal Variations
In the summer, toss in some fresh cherry tomatoes or bell peppers for a vibrant dish. During the winter, add a handful of root vegetables like carrots or parsnips to the roasting pan.
Allergen Information
This recipe is naturally gluten-free and dairy-free. If you have a garlic allergy, substitute with a small amount of garlic-infused oil or omit the garlic entirely.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the potatoes and garlic ahead of time, then roast them just before serving for the best texture.
How can I ensure my potatoes get crispy?
Make sure the potatoes are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast.
What type of potatoes should I use?
Waxy potatoes like Red Bliss or Yukon Gold are best for roasting as they hold their shape well and develop a nice crispy exterior.
Can I use fresh herbs instead of dried oregano?
Yes, fresh herbs can be used, but they should be added towards the end of the roasting time to prevent them from burning.
Is it necessary to peel the potatoes?
No, leaving the skins on adds texture and nutrients to the dish, but you can peel them if you prefer.
Can I add other vegetables to this recipe?
Absolutely! This recipe is versatile. You can add vegetables like carrots, parsnips, or bell peppers for a more diverse dish.
Italian Roast Potatoes
Ingredients
- 2 1/2 pounds of waxy potatoes around 6 medium-sized, such as Red Bliss, skin left on and chopped into 1-inch pieces
- 12 garlic cloves peeled
- 2 teaspoons of dried oregano
- 1/4 to 1/2 cup of olive oil
- Salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a large roasting pan, mix the potatoes, garlic, oregano, and olive oil together. Toss until the potatoes are fully coated, then arrange them in a single layer in the pan.
- Roast in the oven until the potatoes are golden and crispy, which should take between 40 minutes and 1 hour. Note that if the potatoes are too close together in the pan, they may need more time to become crispy.
- Once done, remove the potatoes and garlic from the oven and place them onto a serving dish. Season with salt to taste and serve right away.
