Italian Roasted Red Skinned Potatoes

Sunday, May 15, 2022
If you're a fan of red-skinned potatoes we have just the recipe for you to make with an Italian and Herb Parmesan coating you're going to love.

Making any kind of potatoes with the skins still remaining on is an easy side with less prepping to do plus the benefit of extra vitamins leaving them on.

The coating is bursting with a crispy outside using Italian breadcrumbs and garlic herb coating in flavor to make this side dish pair perfectly with any meal you're preparing.

We love using our homemade Seasoning salt that has the perfect blend of spices.

Of course, if you're not a fan of the red-skinned potato you can use any kind, however, you probably googled red-skinned potatoes since you landed here right?

Our combination has grated cheese plus herbs, and garlic to make these roasted potatoes taste off the charts delicious and then garnished with toasted breadcrumbs, they because the most asked-for potato with all meals!

We also loved these as breakfast potatoes and if there were any leftovers, Mom would repurpose them into scrambled eggs for a delicious Italian Potato Frittata.

Perfect for large parties, taking to picnics and so easy no-fuss potatoes to throw together quickly just scroll past all the tips and tricks to the end for a printable copy of this recipe.


roasted herb red skinned potatoes





roasted red skinned potatoes with herbs and breadcrumbs


Potato Lovers and Health Benefits



These potatoes are always on the menu for hosting big parties and events in our Italian family.


Perfect for house weddings, baby showers, birthdays, barbecues, you name the holiday or occasion, these are always the first side dish everyone asks me to make or bring somewhere!


Red potatoes are a healthy part of our diet because of the thin, nutrient-filled skins, and are loaded with fiber, B vitamins, iron, and potassium.


Plus half of the fiber of a potato comes from the skin but either way, if skins aren't your thing, just remove them as they will fall off quite easily after boiling them whole.


The crispy crunch after being roasted with toasted breadcrumbs will still be a great addition to skinless potatoes.


I have several suggestions for topping additions to make them a whole meal if you're a huge potato fan and need nothing else for dinner (see my suggestions below).


With just a few pantry ingredients you'll be on your way to having everyone beg you for this recipe with one taste.


potatoes with oil and herbs


Simple Ingredients You Will Need (refer to the recipe card for exact measurements below)

  • red-skinned potatoes peeled cubed and (boiled with skins on or off  work use whatever you like)
  • seasoning salt 
  • granulated garlic powder
  • cooking oil spray
  • fresh or dried assorted herbs
  • salt, pepper, and optional cayenne to taste
  • olive oil
  • toasted breadcrumbs
  • Pecorino Romano and Parmesan cheese blend


cubed raw potatoes with herbs and olive oil


Optional Toppings(after Cooking)

  1. shredded provolone, mozzarella, or (Italian blends of shredded cheese) melted on top
  2. chopped fresh sauteed spinach with feta cheese
  3. chili with meat, beans, and melted cheddar 
  4. broccoli, cauliflower riced, with melted shredded sharp cheddar
  5. salsa, tortilla chips crushed, refried beans, and melted queso or cheddar
  6. any fresh or roasted chopped vegetables or stir fry
  7. leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
  8. lettuce, chopped tomato, sliced black olives, with Italian dressing on top
  9. leftover thinly sliced cooked meat melted provolone
  10. sauteed mushrooms, peppers, and scrambled cooked eggs with melted provolone or mozzarella
  11. cooked white rice, sauteed ground beef, tomato sauce, and mozzarella cheese melted on top
  12. sliced pepperoni, tomato sauce, and mozzarella

boiled red skinned potatoes cooling


Tools You Will Need

  • deep pan for boiling potatoes
  • knife
  • large baking sheet
  • parchment paper
  • if you prefer to remove the skins, boil the potato with the skins on, cool, then remove (easier than peeling)



Tips for Cooking Methods

  • for the air fryer: preheat the air fryer to 400 degrees. Brush the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes or until crispy
  • for boiling: (and not using another method of cooking) just add the herbs, seasoning, and cheese after cooking drained add in a bowl then top with toasted breadcrumbs and grated cheese. Tip: always salt the water when boiling
  • for microwave: brush  raw potatoes with butter, sprinkle with Parmesan cheese, Italian herbs, seasoning, garlic powder salt, pepper
  • for pan-fried: fry the boiled potatoes in olive oil and a little butter until crispy sprinkle with cheese, herbs, and cheese after frying
  • for a little heat add red pepper flakes or cayenne pepper 
  • Note: for extra dark and crunchy just cook them until they get dark brown


red skinned potatoes boiled
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how to make roasted red skinned potatoes with herbs and breadcrumbs pin for later


 Boiled Potatoes




Roasted red-skinned potatoes are one of our all-time favorite Italian-coated side dishes!
 

They're perfect for a busy cook's weeknight side dish and great reheated in the oven or air fryer.


We love using different topping suggestions during the week to repurpose leftovers for instance topping with leftover chili, stir fry, or roasted vegetables turns the potatoes into a whole meal.

If you're looking for a quick recipe,  and a fast way to get those potato side dishes on the table this will delight any spud lover!


Italian Roasted Red Skinned Potatoes

Italian Roasted Red Skinned Potatoes

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Italian roasted red-skinned potatoes are baked and coated with cheesy toasted breadcrumbs, herbs, and garlic, which are delicious and great with any meal

Ingredients

  • 2 pounds of red-skinned potatoes boiled whole, drained cooled, and then cut them into cubes
  • 1 teaspoon seasoning salt to taste (or use just salt and pepper to taste)
  • 2 teaspoons of oregano dried
  • 1 teaspoon dried basil
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons granulated garlic powder and more for breadcrumbs see instructions below
  • 1/4 cup grated Pecorino Romano cheese
  • cayenne if you prefer a little heat
  • Optional: 1 sprig of freshly chopped rosemary and 1 teaspoon of fresh chopped thyme, cayenne if you prefer a little heat
  • Topping:
  • 1 cup of Italian-flavored breadcrumbs
  • 1/4 cup grated Pecorino Romano cheese
  • 1/2 cup olive oil divided
  • cooking spray oil
  • Note: you can substitute all fresh herbs for dried ones when available and you can also add more or fewer herbs and seasoning to taste

Instructions

  1. Preheat the oven to 435 degrees.
  2. Line a baking sheet with parchment paper and spray it with cooking oil and set aside.
  3. Boil the potatoes whole,(around 20 minutes) drain them, cool, and cut them into cubes.
  4. In a large bowl, add the cooled cubed potatoes, with 1/4 cup olive oil, all the herbs, granulated garlic powder, and 1/4 cup cheese, (seasoning salt more or less if desired to taste).
  5. Toss all the together and spread this on a deep baking sheet lined with parchment paper or an oiled sprayed pan.
  6. Bake for around 35 to 45 minutes or until crispy and golden brown, longer if you like them super crispy.
  7. In the meantime, in a small bowl combine the remaining olive oil, grated cheese, and breadcrumbs together with the addition of 1/2 teaspoon granulated garlic powder.
  8. When the potatoes are completed cooking, sprinkle the breadcrumbs on top and broil the top watching carefully until the breadcrumbs are brown and toasted this takes around 4 minutes on medium-high broiling.

Notes

Optional Toppings(after Cooking)

  1. shredded provolone, mozzarella, or (Italian blends of shredded cheese) melted on top
  2. Leftover potatoes go great into scrambled eggs
  3. chopped fresh sauteed spinach with feta cheese
  4. chili with meat, beans, and melted cheddar 
  5. broccoli, cauliflower riced, with melted shredded sharp cheddar
  6. salsa, tortilla chips crushed, refried beans, and melted queso or cheddar
  7. any fresh or roasted chopped vegetables or stir fry
  8. leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
  9. lettuce, chopped tomato, sliced black olives, with Italian dressing on top
  10. leftover thinly sliced cooked meat, melted provolone
  11. sauteed mushrooms, peppers, and scrambled cooked eggs with melted provolone or mozzarella are another great combination for repurposing leftover potatoes
  12. cooked white rice, sauteed ground beef, tomato sauce, and mozzarella cheese melted on top
  13. sliced pepperoni, tomato sauce, and mozzarella
  14. leftovers are the perfect breakfast potato side dish also


Tips for Cooking Methods

  • for the air fryer: preheat the air fryer to 400 degrees. Spray the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes or until crispy
  • for boiling: (and not using another method of cooking) just add the herbs, seasoning, and cheese after cooking drained add in a bowl then top with toasted breadcrumbs and grated cheese. Tip: always salt the water when boiling
  • for microwave: brush raw potatoes with butter, sprinkle with Parmesan cheese, Italian herbs, seasoning, garlic powder salt, pepper
  • for pan-fried: fry the boiled potatoes in olive oil and a little butter and until crispy sprinkle with cheese, herbs, and cheese after frying
  • for a little heat add red pepper flakes or cayenne pepper 


Nutrition Facts

Calories

375.28

Fat (grams)

21.52

Sat. Fat (grams)

4.2

Carbs (grams)

38.83

Fiber (grams)

3.93

Net carbs

34.89

Sugar (grams)

3.22

Protein (grams)

8.25

Sodium (milligrams)

648.1

Cholesterol (grams)

8.67


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pin for later red skinned herb potatoes


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10 comments

  1. They look mellow and so yummy with the breadcrumb topping!

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  2. They look delicious and I think I'll try frying them.

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  3. These potatoes are to die for. seasoned so perfectly, thank you for the recipe

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  4. We really like this recipe. Never knew it was this easy to make. Will be trying without further delay!

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  5. Delicious. A new favourite way to serve potatoes. I used gluten-free bread crumbs and Pecorino. Thanks!

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  6. This recipe certainly comes in handy when cooking for guests.....thanks

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  7. The flavor on these red-skinned potatoes were amazing! My hubby is already asking for more lol! Thank you for the recipe!

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  8. The flavor on these red potatoes were incredibly delicious! My hubby is already asking for them again lol! Thanks for the recipe!

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  9. These potatoes are such a good side dish to so many meals, we love them!

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  10. Loved these potatoes so much! Totally delicious.

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