The Best Crispy Italian Potatoes

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Welcome to the simplest, crunchiest and best flavored potatoes you will ever try. These are permanently on my holiday menu because they are a crowd pleaser and so quick to whip up! The combination of breadcrumbs and pecorino cheese help to create the ideal Italian side dish!

The spices are very important in this recipe to create the perfect flavor for the crust. Also coating the boiled potatoes in olive oil and salt and pepper is key to give them an all-around crispy!

We used well cleaned and slightly scrubbed organic baby potatoes for this recipe, but you can use larger Yukon gold potatoes too. Simply quarter them instead of halving them. The method for this recipe is a two step process of boiling then roasting at a high temperature. If you like this recipe you will love my Crispy Parmesan Potatoes and Crispy Roasted Lemon Potatoes.

In any Mediterranean cuisine, olive oil and potatoes are key ingredients. The paste/crust comes together with the olive oil, breadcrumbs and grated cheese. You can also use grated Parmesan instead of pecorino cheese. You might also enjoy my Greek Lemon Potatoes or my Greek Lemon CHICKEN and Potatoes.

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Crispy Italian Potatoes

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5 from 11 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr

The perfect addition to any meal, these potatoes are impossible not to finish in one sitting or, in my case, hunched over the pan the minute they come out of the oven.

Equipment

• large pot
• large baking sheet

Ingredients 

US CustomaryMetric

• 3 lbs baby potatoes
• 2 tsp white wine vinegar
• 1-2 tbs olive oil
• salt and pepper to taste

Crust:

• 1/3 cup grated pecorino cheese
• 1/3 cup breadcrumbs
• 1 tsp each garlic powder, onion powder, paprika + salt
• 1/3 cup olive oil

Topping:

• 2 tbs grated pecorino cheese
• 1 tbs breadcrumbs
• olive oil spray

Instructions

• Preheat oven to 425℉ (220℃). Grab a large rimmed baking tray.
• Bring a large pot, half filled with water, to a boil. Add in white vinegar and the potatoes and bring the water back to a boil. Cook the potatoes for 8-10 minutes – or until JUST fork tender. Transfer to a plate to cool slightly. Once you're able to touch the taters, slice them in half. Throw them in a bowl with 1-2 tbs olive oil and salt and pepper to taste.

Crust:

• Add the 1/3 cup pecorino cheese, 1/3 cup breadcrumbs, garlic powder, onion powder, paprika, salt and olive oil to the large sheet pan. Combine with your fingers until a paste forms. Spread it out evenly over your sheet pan. Place the halved potatoes, cut side down onto the mixture. Sprinkle with 2 tbs pecorrino and 1 tbs breadcrumbs. Spray with olive oil and bake for 20 minutes. Bump up the temperature of the oven to 450℉ and bake for another 10-15 minutes or until browned.

Nutrition

Calories: 270kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 732mg | Fiber: 4g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 2mg

Author: Stella Drivas