Crispy Italian Roasted Potatoes

Name: Crispy Italian Roasted Potatoes with Pecorino
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 lbs baby potatoes; 4 tbsp olive oil, divided; salt, to taste; black pepper, to taste; 1/2 cup grated Pecorino cheese, plus more for topping; 1 cup breadcrumbs, plus more for topping; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; Creamy dipping sauce, for serving (optional)

Crispy Italian Roasted Potatoes are par-boiled baby potatoes coated in a savory mixture of Pecorino cheese, breadcrumbs, and Italian seasonings, then roasted until golden and crunchy. The double-layer technique—par-boiling first, then crisping in the oven—ensures tender insides with an irresistibly crunchy exterior.

🌍Italian-American 🏷️Crispy potatoes 🏷️Roasted potatoes 🏷️Italian potatoes 🏷️Pecorino cheese Side dish

🏷️

🏷️Appetizer

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TikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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Ingredients

2 lbs baby potatoes
4 tbsp olive oil, divided
salt, to taste
black pepper, to taste
1/2 cup grated Pecorino cheese, plus more for topping
1 cup breadcrumbs, plus more for topping
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Creamy dipping sauce, for serving (optional)optional

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Instructions

1
In a large pot of boiling water, cook the baby potatoes until they are just fork-tender.
2
Drain the potatoes and allow them to cool slightly before cutting them in half.
3
In a large bowl, toss the halved potatoes with about 2 tablespoons of olive oil, salt, and freshly ground black pepper.
4
On a large sheet pan, combine the breadcrumbs, grated Pecorino cheese, paprika, garlic powder, onion powder, and the remaining 2 tablespoons of olive oil.
5
Use your hands to mix everything together on the pan until it forms a damp, crumbly mixture. Spread it out in an even layer.
6
Arrange the potatoes cut-side down on top of the breadcrumb mixture.
7
Sprinkle the tops of the potatoes with a little more grated cheese and breadcrumbs.
8
Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the potatoes are golden brown and the coating is crispy.
9
Serve hot, with a creamy dipping sauce if desired.

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Tips & Notes

Pro tips

Don't skip par-boiling: it guarantees tender centers. Boil until a knife slides through easily but potatoes still hold their shape.
Toss coated potatoes in a bowl before spreading on the pan to ensure even coating distribution and maximum crispiness.
Spread potatoes in a single layer on the baking sheet—don't overcrowd. They crisp better with air circulation around each piece.
Reserve extra Pecorino and breadcrumbs to sprinkle on top halfway through roasting for an extra-crispy, flavor-packed crust.

Substitutions

Pecorino cheese → Parmesan (sharper, more pungent flavor)
Breadcrumbs → panko breadcrumbs (lighter, crunchier texture)
Paprika + garlic powder + onion powder → 2 tsp Italian seasoning blend (faster, same effect)
Olive oil → vegetable or avocado oil (neutral flavor, same roasting result)

Storage & make-ahead

Store cooled potatoes in an airtight container for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to restore crispiness.

Common Questions

Can I skip the par-boiling step?

No. Par-boiling ensures the potatoes cook through and become tender inside before roasting, preventing a hard center. Without it, the outside will burn before the inside is done.

How do I know when the potatoes are done roasting?

They're ready when the coating is deep golden brown and crispy, and a fork pierces the potato easily. This typically takes 25–30 minutes at 400°F after par-boiling.