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These crispy roasted Italian potatoes are a favorite at my house. They have a savory herb flavor and are easy to whip up with ingredients you already have in your pantry.
You can make a flavorful marinade by mixing your favorite fat free Italian dressing with a couple of teaspoons of olive oil, some dried oregano, and garlic powder. Toss the potatoes with the marinade and bake at a high temperature. Flipping the potatoes half-way through cooking and sprinkling them with grated Romano or Parmesan cheese ensures that you ended up with golden potatoes that are creamy on the inside and are nice and crispy on the outside.
This side dish is versatile. It pairs well with sandwiches turning them into a bistro type meal. You can serve them with a variety of grilled or roasted meats or seafood nicely rounding off a dinner. And don’t forget breakfast. These crispy potatoes are great with omelettes, fritattas and are a welcome addition to breakfast bowls.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Baby Yukon gold potatoes – You can also use baby red potatoes or larger potatoes.
- Your favorite Italian fat free or low cal dressing
- Olive oil
- Garlic powder
- Dried oregano
- Grated Parmesan or Romano cheese – I used Romano cheese.
- Black pepper
- Salt
Making the Roasted Potatoes
- Rinse off and dry the potatoes. Cut the potatoes into quarters and place them into a bowl.
- Place your favorite fat free Italian dressing into a small bowl. Add the olive oil, dried oregano, garlic powder, and black pepper to the Italian dressing. Use a fork to mix it together.
- Pour the dressing over the quarter potatoes. Toss the potatoes to coat them with the Italian dressing mixture.
- Spread the coated potatoes onto a parchment paper lined baking tray. Drizzle any remaining dressing in the bowl over the potatoes. Sprinkle therm lightly with black pepper and salt.
- Place the tray of potatoes into the oven and bake. Half way through the baking time, remove the tray of potatoes from the oven. Use a spatula to flip the potatoes over and redistribute them into an even layer on the baking tray.
- Sprinkle the partially roasted potatoes with the grated Romano or Parmesan cheese. Return the potatoes to the oven and finsh and roast until they are fork tender and lightly golden in color.
- Remove the potatoes from the oven when done.
- Transfer the potatoes to a serving bowl and garnish with some chopped parsley. Serve and enjoy. Refrigerate any leftovers.
Serving Ideas
- Roasted Italian Potatoes can be served with sandwiches such as Grilled Chicken Sandwiches with Garlic Aioli, Italian Turkey Sausage Sandwiches or Sloppy Guiseppes. They elevate these simple sandwiches into a bistro type meal.
- This side dish nicely rounds out main dishes like Italian Stuffed Peppers or Cheesy Artichoke Stuffed Chicken Pockets.
- Grilled chicken, pork tenderloins, pork chops, salmon, mahi mahi and other white fish work well with a side of these potatoes.
- If you like a side of potatoes with your breakfast dishes, you can serve up some of these with frittatas, omelettes and other egg dishes. Even better, use these crispy potatoes as a base for a breakfast bowl – add some chopped onions and peppers, chopped breakfast meat, scrambled eggs and shredded cheese and voila, you have a hearty breakfast.
WW 1 pt per 1/5 of recipe, makes 5 servings
Servings: 5
Calories: 126.8kcal
Equipment
- Cutting board
- Chef knife
- medium mixing bowl
- small mixing bowl
- parchment paper
- measuring spoons
- baking tray
- spatula
Ingredients
- 1.5 lb baby yellow potatoes or your favorite potatoes
- 3 tbsp Kraft fat free Zesty Italian dressing or your favorite Italian dressing
- 2 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp dried oregano
- pinch black pepper
- pinch salt
- 1½ tbsp grated Romano cheese
Instructions
- Preheat the oven to 400℉.
- Line a baking tray with parchment paper and set it aside.
- Rinse off the potatoes and dry them off.
- Cut the baby potatoes into quarters and place them into a mixing bowl. If you use large potatoes then cut them into cubes.
- In a separate small bowl, add the Fat free Italian dressing, olive oil, dried oregano, garlic powder, and a pinch of black pepper. Use a fork to mix all these ingredients together.
- Pour this dressing over the quartered potatoes. Toss the potatoes to coat them with the dressing.
- Spread the coated potatoes to to the parchment lined baking tray. Use a spatula to drizzle any remaining dressing in the bowl over the potatoes. Lightly sprinkle salt and pepper over the potatoes.
- Place the tray of potatoes into the oven and bake for 30 - 35 min at 400℉.
- Remove the potatoes after 20 min of roasting. Use a spatula to flip the potatoes and then spread them back out on the tray. Sprinkle the potatoes with the grated Romano or Parmesan cheese.
- Return the potatoes to the oven and cook for another 10 - 15 min. You are looking for the potatoes to be fork tender and golden brown. Remove the potatoes when done.
- Transfer the potatoes into a serving dish and garnish with fresh parsley. Serve and enjoy. Refrigerate any leftovers.
Notes
I sprinkled about 1/3 tsp of salt over the potatoes before I put them into the oven. You can add more or less depending on your preference.
It's just the hubby and myself. I normally serve the potatoes with a protein two nights in a row. I use the 5th serving of the Italian roasted potatoes as a side with a fritatta or omelette for two or divide them between two breakfast bowls.
Nutrition
Serving: 1serving | Calories: 126.8kcal | Carbohydrates: 23.4g | Protein: 2.8g | Fat: 2.82g | Saturated Fat: 0.6g | Sodium: 231mg | Fiber: 2.4g | Sugar: 1.8g
Tried this recipe?Let us know how it was!
