Looking for a delicious side dish? Try these crispy and savory Italian roasted potatoes with pecorino cheese and rosemary. They are the perfect side dish for any meal!
These oven-roasted potatoes are the ultimate crispy roasted potatoes and they are loaded with so much flavor thanks to the rosemary and pecorino romano cheese.
These potatoes have been a staple in our house for years because they go with so many dishes! Our favorite pairing is with our roasted pork loin since that has the most amazing fig sauce to dip it in.
Whatever you decide to serve with these roasted potatoes is up to you. Just make sure to make these because they are delicious.
For Really Crisp Potatoes, Oil And Heat Your Pan First!
After spending years trying to achieve the perfect crisp oven potatoes, a friend of mine shared how she does it and it has been a game changer for me. If you oil and pre-heat the pan first, when you add the potatoes to the pan, they already start to crisp up and the heat of the pan continues to heat them while they are in the oven.
This method always produces amazing crisp potatoes and once I learned this, I never went back to roasting potatoes any other way. You only need to flip them once during baking and you will be rewarded with the most delicious crisp potatoes.
Ingredients
The ingredients are so simple for this. Here is what you will need (full recipe below).
- Russet potatoes: Skin on is how we make them! Make sure to use russet potatoes since they will crisp up the best in the oven.
- Fresh rosemary:
- Olive oil: For the potatoes.
- Vegetable oil: For oiling the pan. This oil has a higher smoking point so it works better for heating the oil onto the pan.
- Kosher salt
- Pepper
- Pecorino Romano cheese: If you do not have this, you can also use Parmigiano Reggiano.
How to Make Italian Roasted Potatoes
- Heat the pan: Add a small drizzle of oil to a heavy-duty pan, rub the oil around well with a paper towel and place in the preheated oven for 10 minutes.
- Prepare potatoes: Cut each potato into 8 wedges lengthwise then toss the potatoes in oil and salt.
- Bake: Place the potatoes onto the preheated pan making sure they are lying on the side and bake for about 45 minutes flipping them halfway through baking.
- Sprinkle with rosemary and cheese: then place back in the oven for 2-3 minutes to gently heat the herbs and cheese.
Tips for Making Italian Roasted Potatoes
- Preheat the pan first for the crispy potatoes!
- Use a heavy-duty sheet pan that can stand up to the high heat of the oven so the pan doesn't warp or bend during baking.
- Feel free to use regular olive oil and not extra virgin olive oil. No need to waste money on the good stuff when you are baking at such a high heat.
Recipe Faqs
If your potatoes are not crispy, you may not have cooked them at a high enough heat or cooked them long enough. Always check your oven temperature with an oven thermometer to ensure it is heating properly.
You can use other potatoes for roasting such as Yukon gold or red potatoes. They will not be as crisp as russet potatoes but they do roast well.
The higher the heat the better for crisp roasted potatoes. A 425-degree oven is a great temperature to achieve a good crisp potato.
Storing And Leftovers
To store leftover roasted potato wedges, allow them to cool completely then place them in an air-tight container in the fridge for up to 2 days. To reheat the potatoes, place them on a sheet pan in a preheated 350-degree oven for about 10 minutes or until heated through.
What to Serve with Roasted Potatoes
These are some of our favorite things to serve with oven-roasted potatoes:
Crisp Italian Roasted Potatoes (With Pecorino And Rosemary)
Ingredients
- 4 Russet Potatoes cut into 8 wedges each lengthwise- skin left on.
- ½ cup Finely grated Pecorino Romano cheese
- 3 tablespoon Olive oil
- 1 tablespoon Kosher salt
- 1 tablespoon Fresh rosemary finely chopped
- ½ teaspoon Vegetable oil
Instructions
- Preheat the oven to 425 degrees.
- Add a small drizzle of oil to a heavy-duty pan and rub the oil around well with a paper towel.½ teaspoon Vegetable oil
- Place in the preheated oven for 10 minutes.
- In a large bowl, toss the potatoes in oil and salt.4 Russet Potatoes, 1 tablespoon Kosher salt, 3 tablespoon Olive oil
- Place the potatoes onto the preheated pan making sure they are lying on the side (white part of the potatoes touching the pan).
- Bake for 25 minutes.
- Remove potatoes from the oven and flip the potatoes.
- Bake for an additional 20 minutes or until they are browned.
- Remove the potatoes from the oven then sprinkle with rosemary and cheese then place back in the oven for 2-3 minutes to gently heat the herbs and cheese.½ cup Finely grated Pecorino Romano cheese, 1 tablespoon Fresh rosemary
Kevin says
Thank you for sharing this recipe