Ah, Italian potatoes 🥔—crispy, golden, herby, and full of garlicky goodness. Perfect as a side for chicken, steak, or even a braai plate. Here’s a classic version:
Italian Potatoes
Serves: 4
Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work best), cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp dried Italian herbs (oregano, basil, thyme mix)
- ½ tsp salt
- ½ tsp black pepper
- Optional: ÂĽ tsp red pepper flakes for a little heat
- Fresh parsley for garnish
Instructions
1. Prep & parboil potatoes
- Place potato cubes in a pot of salted water.
- Bring to a boil and cook 5–7 minutes until just tender but not falling apart.
- Drain and pat dry.
2. Season & roast
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic, Italian herbs, salt, and pepper.
- Spread in a single layer on a baking sheet.
3. Roast
- Roast 25–30 minutes, flipping halfway, until golden and crispy.
4. Serve
- Sprinkle with fresh parsley before serving.
Tips
- Parboiling ensures soft-inside, crispy-outside potatoes.
- Tossing in olive oil and herbs before roasting maximizes flavor.
- For extra crispiness, roast on a preheated baking sheet.
Optional Variations
🧄 Extra garlic: roast a few whole cloves with the potatoes
🧀 Cheesy: sprinkle Parmesan in the last 5 minutes of roasting
🌶️ Spicy: add chili powder or paprika
If you want, I can also give a stovetop Italian potatoes version that’s faster and just as crispy—great if you’re skipping the oven.
Do you want me to do that?
