Italian Roast Potatoes

Prep Time: 10 minutes  + 30 minutes for soaking (in cold water)

Cooking Time:   45 Minutes

Serving: 4

A Word From The Cook

Quickly will become your new favourite potato side!


  • 4      Medium            Potatoes (Red or White preferred over Russett)
  • 3      Tbsp                  Olive Oil
  • 1       Tbsp                  Rosemary – Dried (chopped)
  • 1/2   Tbsp                  Oregano – Dried
  • 1        Tbsp                 Parsley – Dried
  • 2        Pinches           Chili Powder
  • 3        Cloves             Garlic (Crushed)
  • 5-6    Grinds             Fresh Black Pepper
  • 3-4    Grinds             Salt


  1. Peel the potatoes and cut into large cubes (or small wedges)
  2. Soak the Potatoes in cold water for minimum of 30 minutes (ideally 1 hour)
  3. Preheat the oven to 425° F
  4. In a bowl mix the dried herbs, garlic and 1/2 the Olive Oil.
  5. Remove the potatoes from the water, dry them with a kitchen towel and add them to the bowl of herbs.
  6. Mix well and add to a baking dish (I prefer a ceramic / bakeware type of dish).
  7. Add the rest of the Olive Oil to the dish and mix well again.
  8. Bake for 15 minutes, remove and turn the potatoes
  9. Reduce the oven to 350°F and bake for another 30 minutes
  10. Remove from Oven and let sit for 5 minutes to soak up the oils and flavours.
  11. Serve with Chicken Parmesan or any other meal you choose.
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