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Italian roasted potatoes with rosemary and pecorino on a plate on the counter.

Crisp Italian Roasted Potatoes (With Pecorino And Rosemary)

Melissa
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course holidays, Side Dish
Cuisine Italian
Servings 4 servings
Calories 337 kcal

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

Nutrition

Calories: 337kcalCarbohydrates: 39gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 1905mgPotassium: 903mgFiber: 3gSugar: 1gVitamin A: 69IUVitamin C: 12mgCalcium: 163mgIron: 2mg
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