Italian Roasted Potatoes (Gluten Free) - Gluten Free Italian Eats

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These no-fuss Italian roasted potatoes are a naturally gluten free side dish the entire family loves! They are fancy enough for Sunday supper yet easy to make during the busy work week. These Italian potatoes go with everything.

Buttery potatoes that are soft in the center, crispy on the outside, and seasoned with the best Italian flavors will quickly become the star at dinner time. Sure, we all love mashed potatoes, but the taste and texture of Italian roasted potatoes can’t be beat.

I’ve been making these Italian potatoes for YEARS. It’s a gluten free side dish that’s a staple at our dinner table, and I know it’s one that you’ll want to make over again. You’ll find it often alongside Italian roasted vegetables, gluten free caesar salad, and gluten free breaded chicken cutlets.

Reasons You’ll Love This Recipe.

Naturally gluten free. You don’t need to make any swaps to eliminate the gluten in this roasted potato recipe. They also make a great vegetarian side dish option.
Affordable. Potatoes are one of the cheapest foods. Even if purchasing organic, you’ll still get a lot of bang for your buck!
Versatile side dish. Serve alongside chicken, beef, or seafood recipes; these Italian roasted potatoes go with everything.
Minimal prep time. This makes it easy to serve during the busy work week.

Ingredients

All you need for this side dish are four simple ingredients.

Yellow potatoes. Also called Yukon gold potatoes or butter potatoes-are my favorite for every roasted potato recipe. Yellow potatoes have a soft buttery center, and the outside isn’t very thick yet gets nice and crispy.
Olive oil. I always use extra virgin olive oil because that’s what I have on hand. But avocado oil, vegetable oil, or coconut oil will work with this roasted Italian potato recipe.
Italian seasoning. My homemade Italian seasoning mix recipe is delicious and creates amazing Italian flavor, so if you can, I strongly recommend making it homemade. Of course, you can also use store-bought Italian seasoning, which you can find in the grocery store’s spice section. Or use a blend of dried rosemary, dried thyme, dried basil, and dried oregano.
Garlic cloves. Fresh garlic gives a subtle garlicky flavor to the potatoes. You can also use garlic powder.

How to Make Italian Roasted Potatoes

step by step collage showing how to make roasted potatoes with italian seasoning.

Preheat the oven to 400 degrees.
While the oven is heating up, cut the potatoes into ½ inch chunks.
In a large bowl, toss the potatoes with the Italian seasoning, salt, and garlic.
Stir in the olive oil until the potatoes are all coated.
Spread the potatoes in a single layer onto a baking sheet. If you’re not using parchment paper, spray the baking sheet with cooking spray.
Cook for 40 – 45 minutes or until the potatoes are tender and soft inside and crispy outside. Flip the potatoes halfway through cooking time to get the potatoes crispy on all sides.
Remove from the oven and sprinkle with more salt.
Serve with your favorite main dish.

Supplies to make this recipe

Large mixing bowls
Sheet pan
Spatula

Italian roasted potatoes on a sheet pan.

Cooking Tips

Cut into even pieces. Of course, I don’t get the ruler out whenever I make Italian roasted potatoes, but I try to get the pieces the same size. When using yellow baby potatoes or fingerling potatoes, I cut them in half and then into quarters, and I end up with ½ inch pieces, which is the best size for crispy oven roasted potatoes.
You don’t need to peel the potatoes, especially if you like a crisp texture; however, you can if you want to.
Don’t overcrowd the pan. Potatoes placed too close together on a baking sheet will steam instead of roast, resulting in mushy potatoes with no crispy skin. For golden brown crispy potatoes, give the spuds space on the baking sheet.
Pat off any water. Water causes the potatoes to steam instead of roast. Use a damp paper towel to clean the potatoes; this removes the dirt without using a lot of water. If you rinse the potatoes underwater, do it before cutting them into pieces and wipe off as much as possible before putting them into the oven.
You can use parchment paper or foil, but it’s not necessary. Many recipes call for parchment paper. Using parchment paper helps clean up, but you can still make the potatoes without it if you’re out.
Spray pan with cooking spray. If you’re not using parchment paper, I recommend spraying the baking sheet with cooking spray first. The cooking spray helps keep the potatoes from sticking to the pan. I know the potatoes are coated in oil, but it’s a little hack that I’ve learned after making this recipe numerous times.
Cook at a high temperature. For extra crispy golden brown potatoes cooked perfectly in the center, the best oven temperature is 400 and 425 degrees. Potatoes cut in ½ chunks will cook for 40 – 45 minutes, and large cut potatoes will need a longer cooking time.
For fresh flavor, sprinkle with fresh herbs (parsley, basil, etc) after the potatoes are done cooking.
Sprinkle on parmesan cheese after the potatoes cook for a salty cheesy flavor.

Serving suggestions

Roasted potatoes with Italian seasoning go with all kinds of gluten free dinner recipes.

They are great to make in the summer with steak, burgers or grilled chicken and serve alongside sausage and peppers or an Italian pot roast.
Enjoy these potatoes with baked or roasted chicken recipes.
You can also serve Italian roasted potatoes at brunch or breakfast with egg bakes.

Overhead picture of roasted potatoes on a sheet pan.

Storage

Store cooked roasted potatoes with Italian seasoning in an airtight glass container in the refrigerator for up to 4 days. Warm up in the microwave for 1-2 minutes or until heated. To get the leftover potatoes crispy, place them in a 375-degree oven for 10 – 15 minutes.

How to freeze roasted potatoes?

The good news is you can freeze Italian roasted potatoes for up to 3 months! After the potatoes cook, let them cool, and place them into airtight containers or freezer bags.

FAQs

Which potatoes are best for roasting?

Yukon gold potatoes are my favorite potato for crispy oven-roasted potatoes with their creamy center and crispy outside.

However, Russet potatoes come in as a close second. Russet potatoes have a thicker skin that will get nice and crispy.

You can use red potatoes for roasting, but they have more moisture and sometimes crumble. I prefer to use red potatoes for mashed potatoes or potato salad.

Is it necessary to boil potatoes before roasting?

Many people boil potatoes before roasting, but I’ve never done this. Sorry, that’s a little too high maintenance for me.

I’ve always cut up the potatoes, tossed them in olive oil and Italian seasoning, roasted them, and never had an issue with raw potatoes. So, in my experience, I don’t think boiling potatoes is necessary.

Of course, it might depend on the type of potato and the size of the chunks. Yellow potatoes roast perfectly crispy without needing to boil first.

How do you make roasted potatoes crispy?

The secret to crispy potatoes is to cook, cut into small, even cut pieces, toss with oil, and roast at high heat. The best temperature for roasting potatoes is 400 or 425 degrees.

If you want to roast at 450 degrees, keep an eye on the potatoes to prevent them from burning.

Any temperature over 400 degrees is the perfect temperature to cook the potato and get the skins crispy. Of course, every oven is different, so test temperatures to see which one gives you the perfect roasted potatoes.

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