Roll up, roll up – I have the perfect accompaniment to your roast dinner! For a twist on a favourite side dish, try my Italian Roasted Potatoes and enjoy the mouthwatering flavours of the Mediterranean. The sweetness from the onions and tomatoes paired with the bold flavour of oregano make these roasties just irresistible.
What are your plans for the Easter weekend? Will you be cooking something a little special?
I haven’t got a clue yet as I’ve been so busy in the past two weeks that I haven’t even had the time to think about it. All I can say is that I am looking forward to a long weekend with my two favourite people, my husband and my daughter.
We don’t really celebrate Easter as such but it’ll be good to just slow down and, food-wise, get the opportunity to try out a few recipes that require a little longer than our usual quick weeknight dinners. Hopefully I’ll also manage to squeeze in some baking as we’ve almost run out of those Easy Raspberry Muffins I made last weekend.
These Italian Roasted Potatoes are definitely going to be on our menu, no matter what we decide to have for our main course. Like this Easy Green Lentil Soup and this Pasta with Porcini Mushrooms & Cherry Tomatoes, these roast potatoes are a family recipe, something that my mum in Italy has been cooking for many many years. In fact, she got all giddy when I told her one of her recipes was going to appear on the blog and then proceeded to ask me for payment for intellectual rights. Not a chance mamma, not a chance.
I’m just going to put it out there but I think these are far tastier than your usual roasted spuds. There, I’ve said it. But hear me out: with every mouthful, not only do you get deliciously crispy potatoes, but you also get the bold flavours given by the oregano and the slightly charred onion and tomato.
You don’t need gravy or any other sauces. They’re far more than just a side dish, they are so good that you could just eat a bowlful of them on their own.
Also, it may be because I have seen my mum make these a thousand times but I find preparing these Italian Roasted Potatoes a little easier than the traditional roasties which can often be a little tricky to get “just right” (I normally leave this job to my husband, ha!).
There’s no peeling (unless you really don’t like the skin), par-boiling or shaking involved.
You just place them on a roasting tray, drizzle them with olive oil (a good glug of good quality extra virgin olive oil does make all the difference) and cook them for almost an hour, adding the onions and tomatoes halfway through. Once they’re cooked, you sprinkle them with oregano and season with sea salt.
This is how easy it is.
There are 3 key things you need to know to make the perfect Italian Roasted Potatoes:
– Using the right type of potato is essential so make sure you buy a variety that is great for roasting (it usually says on the bag). Maris Piper are my favourites for this recipe but King Edward will also do a great job.
– Do not be tempted to skip the bit of the recipe where I tell you how to remove the tomato juice and seeds. You will end up with soggy roasties if you don’t.
– Use the largest tray you have and give the potatoes plenty of room to breathe. This is what they need to get lovely, crispy and delicious.
So, without further ado, grab the recipe below and take your usual roasties to the next level.Print
- Heat the oven to 200C degrees.
- Cut the potatoes into even-sized pieces, place them on a roasting tray and drizzle with extra virgin olive oil. Turn them so they’re evenly coated in oil and roast for 20-25 minutes, turning halfway through cooking, until they’re starting so soften.
- In the meantime, thinly slice the onion. Then halve the cherry tomatoes and squeeze them gently to remove most of their juice and seeds.
- Once the potatoes are starting to soften, add the onion and tomatoes to the tray and mix well. Return to the oven and continue to roast for another 20 to 30 minutes, depending on size, turning the potatoes from time to time until golden and crisp.
- Sprinkle the roasted potatoes with the oregano and season with sea salt just before serving.
- Suitable for vegans.
Don’t forget to save this recipe to your favourite Pinterest board for later!