20 Flavorful Italian Potato Recipes Authentic

Craving hearty, comforting Italian flavors? Potatoes are the unsung heroes of the Mediterranean kitchen—transforming into crispy roasts, creamy gnocchi, and soul-warming stews. Whether you need a quick weeknight side or a showstopping Sunday dinner, these 20 authentic Italian potato recipes bring rustic charm to your table. Let’s dive into dishes that’ll make you say ‘Mamma mia!’ with every bite.

Crispy Italian Roasted Potatoes with Rosemary

These golden, garlicky potatoes are the ultimate side dish—crispy on the outside, fluffy inside, and packed with Italian herb flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 25 minutes, then flip potatoes and roast 15–20 more minutes until deeply golden and crispy.

The magic here? A high oven temp ensures maximum crunch, while the rosemary and garlic infuse every bite with aromatic warmth.

Tip: For extra crispiness, give the potatoes space—crowding the pan steams them instead of roasting!

Creamy Tuscan Potato Soup

This rich and velvety soup is like a hug in a bowl, with sun-dried tomatoes and herbs bringing a touch of Tuscan sunshine to your table.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 tsp Italian seasoning
• 1 cup fresh baby spinach
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes until soft. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
2. Add potatoes, 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are fork-tender.
3. Use a potato masher to lightly crush the potatoes (leave some texture). Stir in 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, and 2 tsp Italian seasoning. Simmer 5 minutes.
4. Remove from heat and fold in 1 cup spinach until wilted. Top servings with Parmesan cheese.

The sun-dried tomatoes add a sweet-tangy punch that balances the creamy potatoes perfectly—no bland soups here!

Tip: For extra richness, swirl in a spoonful of pesto just before serving.

Garlic Parmesan Potato Gratin

This creamy, garlicky gratin is the ultimate comfort food—layers of tender potatoes baked in a rich Parmesan sauce with just the right amount of golden crisp on top.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese, divided
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with 1 tbsp butter.
2. In a bowl, whisk together heavy cream, 1/2 cup Parmesan, minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
3. Arrange half the potatoes in the dish, overlapping slightly. Pour half the cream mixture evenly over the top. Repeat with remaining potatoes and cream.
4. Sprinkle the remaining 1/4 cup Parmesan on top. Cover with foil and bake for 40 minutes.
5. Uncover and bake another 20–25 minutes until bubbly and golden brown on top. Let rest 10 minutes before serving.

The magic here? The edges get crispy while the center stays luxuriously creamy—no one can resist that contrast!

Tip: Use a mandoline for paper-thin, even slices—they’ll cook faster and absorb more of that garlic-Parmesan goodness.

Classic Italian Potato Gnocchi

These pillowy-soft gnocchi are a labor of love, but trust us—they’re worth every minute of kneading.

Ingredients

• 2 lbs russet potatoes (about 3 large), scrubbed
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• Freshly grated Parmesan cheese, for serving

Instructions

1. Prep the potatoes: Pierce potatoes all over with a fork. Microwave on high for 10–12 minutes, flipping halfway, until tender (or bake at 400°F for 45–50 minutes). Let cool slightly, then peel and rice or mash until smooth.
2. Make the dough: On a floured surface, mound the potatoes. Make a well in the center and add 1 1/2 cups flour, 1 tsp salt, 1/4 tsp pepper, and the egg. Gently knead into a soft dough (don’t overwork—it should just hold together).
3. Shape the gnocchi: Divide dough into 4 pieces. Roll each into a 3/4-inch-thick rope, then cut into 1-inch pieces. Press each lightly with a fork to create ridges.
4. Cook: Boil a large pot of salted water. Add gnocchi in batches; they’re done when they float (about 2 minutes). Remove with a slotted spoon.
5. Serve: Melt 2 tbsp butter in a skillet over medium heat. Toss cooked gnocchi until lightly golden. Serve with Parmesan.

The secret? Undermixing the dough—it keeps them airy instead of gummy. Tip: Freeze uncooked gnocchi on a tray before transferring to a bag for later use!

Herb-Infused Italian Potato Salad

This vibrant potato salad gets a Mediterranean twist with fresh herbs, tangy lemon, and a garlicky dressing—perfect for picnics or weeknight sides.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano

Instructions:

1. Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
2. Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper in a large bowl.
3. Gently toss warm potatoes with the dressing, then fold in parsley, basil, and oregano.
4. Chill for at least 30 minutes before serving to let flavors meld.

The warm potatoes soak up the zesty dressing while the herbs stay bright—no mayo required for big flavor!

Tip: For extra depth, add a sprinkle of grated Parmesan or capers before serving.

Spicy Italian Sausage and Potato Skillet

This one-pan wonder packs bold flavors and hearty comfort—perfect for busy weeknights when you want maximum taste with minimal cleanup.

Ingredients:

• 1 lb spicy Italian sausage (casings removed)
• 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 medium red bell pepper, chopped
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional for extra heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the spicy Italian sausage, breaking it into crumbles with a spatula. Cook for 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in potatoes, red bell pepper, and onion. Sprinkle with 1 tsp smoked paprika, 1/2 tsp oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 12–15 minutes, stirring occasionally, until potatoes are tender.
3. Stir in garlic and cooked sausage; sauté for 1 minute until fragrant. Garnish with parsley.

The crispy-edged potatoes soak up the smoky spices and sausage drippings, while the bell pepper adds a sweet contrast. Serve straight from the skillet for that rustic touch!

Tip: For extra crispiness, press the potatoes into an even layer in the skillet and let them cook undisturbed for 3–4 minutes before stirring.

Traditional Italian Potato Pizza

This rustic potato pizza is a cozy, carb-lover’s dream—thinly sliced potatoes bake into crispy-edged perfection atop a chewy crust.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 2 medium Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried rosemary
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a parchment-lined baking sheet.
2. Toss potato slices with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp rosemary until evenly coated.
3. Brush dough with remaining 1 tbsp olive oil. Sprinkle Parmesan evenly over the dough, then layer potato slices in overlapping circles. Top with mozzarella.
4. Bake for 20–22 minutes until crust is golden and potatoes are tender with crisp edges.

The magic here? The potatoes turn almost chip-like at the edges while staying tender underneath—a textural delight!

Tip: For extra crispiness, pre-bake the crust for 5 minutes before adding toppings.

Lemon Herb Roasted Italian Potatoes

These golden, crispy potatoes are infused with bright lemon and aromatic herbs—perfect for pairing with roasted chicken or serving as a standout side.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• Zest and juice of 1 lemon
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway, until crisp and golden.
3. Remove from oven and immediately drizzle with the juice of 1 lemon and sprinkle with lemon zest. Toss gently, then top with 2 tbsp Parmesan (if using).

The lemon zest adds a pop of freshness right at the end, balancing the earthy herbs without overpowering them.

Tip: For extra crispiness, press down lightly on the potatoes with a spatula after flipping—this creates more surface area to brown.

Baked Italian Potato Frittata

This hearty frittata is packed with tender potatoes, melty cheese, and fresh herbs—perfect for a lazy weekend brunch or a simple weeknight dinner.

Ingredients:

• 4 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cups diced Yukon Gold potatoes (about 2 medium)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together the eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Set aside.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and potatoes, cooking for 8–10 minutes until the potatoes are tender and lightly browned.
3. Pour the egg mixture over the potatoes, swirling the pan to distribute evenly. Sprinkle with mozzarella and parsley.
4. Transfer the skillet to the oven and bake for 15–18 minutes, until the eggs are set and the edges are golden.

The crispy potato crust and gooey cheese center make this frittata feel indulgent yet effortless—no flipping required!

Tip: Let it cool for 5 minutes before slicing to keep the layers intact.

Pesto Mashed Potatoes with Italian Flair

Give classic mashed potatoes a vibrant upgrade with nutty basil pesto and a touch of garlic—perfect for turning weeknight dinners into something special.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter, softened
• 1/3 cup prepared basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes until fork-tender. Drain well.
2. Return the potatoes to the pot and mash with a potato masher or fork until smooth. Add the warmed milk, butter, pesto, 1/2 tsp salt, 1/4 tsp black pepper, and minced garlic. Stir until fully combined.
3. Fold in the Parmesan cheese, then taste and adjust seasoning if needed. Serve warm with an extra drizzle of pesto on top.

The pesto adds a fresh, herby kick while the Parmesan melts into creamy perfection—no one will guess it’s just a 3-step twist on the usual!

Tip: For extra richness, swap the milk for half-and-half or stir in a spoonful of cream cheese.

Cheesy Italian Potato Croquettes

These golden, melty croquettes are like little bites of comfort—crunchy on the outside, creamy on the inside, and packed with Italian flavors.

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup Italian-style breadcrumbs
• 1/4 cup olive oil (for frying)

Instructions:

1. In a bowl, mix the mashed potatoes, mozzarella, Parmesan, egg, garlic powder, oregano, salt, and black pepper until combined.
2. Scoop 2-tbsp portions of the mixture and roll into oval-shaped croquettes. Dip each into the breadcrumbs, pressing gently to coat.
3. Heat the olive oil in a skillet over medium heat. Fry the croquettes in batches for 3–4 minutes per side until deep golden and crispy. Drain on paper towels.

The magic here? The melty mozzarella center stays gooey while the crust shatters—perfect for dipping in marinara or enjoying straight from the pan.

Tip: For extra crispiness, chill the shaped croquettes for 20 minutes before frying.

Rustic Italian Potato and Bean Stew

This hearty stew is like a warm hug in a bowl—packed with tender potatoes, creamy beans, and a garlicky tomato broth that’ll have you going back for seconds.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 lb Yukon Gold potatoes, cubed
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp rosemary, 1 tsp thyme, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes and 4 cups vegetable broth, scraping up any browned bits. Add the potatoes and bring to a simmer. Cook for 15 minutes, stirring occasionally.
3. Stir in the beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 10 minutes until the potatoes are fork-tender.
4. Remove from heat and stir in 1/4 cup parsley. Taste and adjust seasoning if needed.

The magic here? The potatoes soak up the rich tomato broth while the beans add just the right creamy contrast—no cream required!

Tip: For extra depth, add a Parmesan rind to the broth while simmering (remove before serving).

Herbed Italian Potato Bread

This rustic loaf is soft, fragrant, and packed with fresh herbs—perfect for tearing apart and serving with olive oil or soup.

Ingredients:

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 cup mashed russet potato (cooled)
• 3 cups all-purpose flour, divided
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

Instructions:

1. In a large bowl, whisk together 1 cup warm water, 2 1/4 tsp yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. Stir in 1/2 cup mashed potato, 2 cups flour, 1 1/2 tsp salt, 2 tbsp olive oil, 2 tbsp rosemary, and 1 tbsp thyme. Mix until combined.
3. Gradually add the remaining 1 cup flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. Shape into a round loaf, place on a parchment-lined baking sheet, and let rise for 30 minutes.
6. Preheat oven to 375°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped.

The potato keeps this bread incredibly moist, while the rosemary and thyme add a savory Italian flair. Tip: For extra crispness, spritz the loaf with water before baking.

Sun-Dried Tomato and Potato Risotto

This creamy risotto gets a savory punch from sun-dried tomatoes and hearty bites of tender potato—comfort food with a gourmet twist!

Ingredients:

• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced
• 1 medium Yukon Gold potato, diced into 1/2-inch cubes
• 1 1/2 cups Arborio rice
• 4 cups low-sodium vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil (plus 1 tbsp reserved from sun-dried tomatoes)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, heat 3 tbsp olive oil and 1 tbsp sun-dried tomato oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
2. Add the potato and cook for 5 minutes, stirring occasionally, until lightly golden.
3. Stir in the Arborio rice, coating it with the oil, and toast for 1 minute. Pour in the white wine, scraping up any browned bits, and simmer until mostly evaporated.
4. Add 1/2 tsp salt and 1/4 tsp black pepper. Begin adding the warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more (about 20 minutes total).
5. When the rice is al dente and creamy, fold in the sun-dried tomatoes, Parmesan, and parsley. Cook for 1 more minute, then remove from heat.

The trick here? The potatoes soften just enough to melt into the risotto, adding a subtle richness without overpowering the tangy tomatoes.

Tip: For extra depth, stir in a teaspoon of tomato paste with the broth.

Garlic Butter Italian Potato Wedges

These crispy-on-the-outside, fluffy-on-the-inside wedges are soaked in garlicky herb butter for a restaurant-worthy side that’s shockingly simple.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on the baking sheet.
3. Bake for 25 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, in a small bowl, mix 3 tbsp melted butter, 4 minced garlic cloves, 1 tsp oregano, and 1 tsp parsley.
5. Brush wedges with garlic butter immediately after baking. Sprinkle with Parmesan if using.

The magic here? The garlic butter seeps into every nook of the hot wedges, creating an irresistible crust without extra frying.

Tip: For extra crispiness, soak cut potatoes in cold water for 30 minutes before baking—pat dry thoroughly!

Zesty Italian Potato and Sausage Bake

This hearty one-pan wonder is packed with bold Italian flavors and comes together with minimal fuss—perfect for busy weeknights or lazy Sunday dinners.

Ingredients:

• 1 lb Italian sausage (sweet or hot), casings removed
• 1.5 lbs baby potatoes, halved
• 1 red bell pepper, sliced
• 1 small red onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss potatoes, bell pepper, and red onion with 2 tbsp olive oil, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper until evenly coated. Spread in a single layer on a large sheet pan.
2. In a skillet over medium heat, brown the sausage in remaining 1 tbsp olive oil, breaking it into small pieces, for 5–6 minutes until no longer pink. Scatter sausage over the potato mixture.
3. Bake for 30 minutes, stirring halfway, until potatoes are tender and edges are crispy. Sprinkle mozzarella and Parmesan over the top and bake 3–4 more minutes until melted.
4. Garnish with fresh parsley and serve hot.

The crispy potatoes soak up all the savory sausage drippings, while the melted cheese adds a gooey finish that’s downright irresistible.

Tip: For extra caramelization, broil for 1–2 minutes after baking—just keep an eye on it!

Classic Italian Potato and Onion Focaccia

This rustic focaccia is a game-changer—soft, pillowy dough topped with golden potatoes and sweet caramelized onions for a bite that’s pure comfort.

Ingredients:

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 4 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 medium Yukon Gold potato, thinly sliced
• 1 small yellow onion, thinly sliced
• 1/2 tsp flaky sea salt
• 1 tbsp fresh rosemary leaves

Instructions:

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit until foamy, 5 minutes.
2. Add flour, kosher salt, and 1/4 cup olive oil. Mix until a shaggy dough forms, then knead 5 minutes until smooth. Cover and rise 1 hour.
3. Press dough into a greased 9×13″ pan. Arrange potato slices and onion slices on top. Drizzle with 2 tbsp olive oil, sprinkle with flaky sea salt and rosemary.
4. Bake at 400°F for 25–30 minutes until golden and potatoes are tender. Cool 10 minutes before slicing.

The magic here? The potatoes soak up the olive oil, creating a crispy-edged, melt-in-your-mouth texture. Serve warm—it’s impossible to resist tearing off a second piece.

Tip: For extra flavor, let the dough chill overnight in the fridge before baking (just bring to room temp first).

Roasted Italian Potato and Vegetable Medley

This rustic medley is a one-pan wonder, with crispy potatoes, tender veggies, and a garlic-herb punch that’ll make your kitchen smell like a trattoria.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 1 red bell pepper, chopped into 1-inch pieces
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. On a large baking sheet, toss potatoes, bell pepper, zucchini, and red onion with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Spread in a single layer and roast for 30 minutes, stirring halfway, until potatoes are fork-tender and veggies are caramelized at the edges.
3. Sprinkle with ¼ cup Parmesan cheese (if using) and return to the oven for 2 minutes until melted. Garnish with 2 tbsp fresh parsley.

The magic here? The potatoes soak up all the garlicky herb oil while roasting, creating crispy-on-the-outside, fluffy-on-the-inside bites every time.

Tip: For extra crunch, broil for the last 1–2 minutes—just keep an eye on it!

Spicy Arrabbiata Potato Pasta

This fiery, comforting pasta dish combines tender potatoes and al dente noodles in a bold, garlicky tomato sauce—perfect for when you crave heat with a hearty twist.

Ingredients:

• 8 oz penne pasta
• 1 medium Yukon Gold potato, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped
• Grated Parmesan, for serving

Instructions:

1. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium. Add the diced potato and cook for 8–10 minutes, stirring occasionally, until golden and tender.
3. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes to the skillet; sauté for 30 seconds until fragrant. Stir in the crushed tomatoes, 1 tsp sugar, and 1/2 tsp salt. Simmer for 5 minutes.
4. Toss the cooked pasta into the sauce, adding reserved pasta water 2 tbsp at a time to loosen. Fold in 1/4 cup parsley.
5. Serve topped with Parmesan.

The potatoes soak up the spicy sauce while adding a creamy contrast to the chewy pasta—a clever upgrade to classic arrabbiata!

Tip: For extra depth, add a splash of the starchy pasta water to the sauce just before tossing.

Authentic Italian Potato and Rosemary Focaccia

This rustic, golden focaccia is studded with tender potatoes and fragrant rosemary—a simple yet showstopping bread perfect for tearing and sharing.

Ingredients:

• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 2 ½ cups all-purpose flour
• 1 tsp kosher salt
• 3 tbsp extra-virgin olive oil, divided
• 1 medium Yukon Gold potato, thinly sliced (1/8-inch)
• 1 tbsp fresh rosemary leaves
• ½ tsp flaky sea salt

Instructions:

1. In a bowl, whisk together 1 cup warm water, 2 tsp yeast, and 1 tsp sugar. Let sit until foamy (~5 minutes).
2. Stir in 2 ½ cups flour and 1 tsp kosher salt until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Drizzle with 1 tbsp olive oil, cover, and let rise until doubled (~1 hour).
3. Press dough into a greased 9×13-inch pan. Arrange potato slices on top, overlapping slightly. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tbsp rosemary and ½ tsp flaky salt.
4. Bake at 400°F for 25–30 minutes until golden and potatoes are crisp at the edges. Cool 10 minutes before slicing.

The potato slices caramelize into crispy-edged perfection while keeping the bread beneath irresistibly soft—a textural dream!

Tip: For extra flavor, infuse the olive oil with rosemary by warming it gently before drizzling.

Conclusion

From crispy roast potatoes to creamy gnocchi, these 20 authentic Italian potato recipes bring comfort and flavor to your table. Whether you’re craving a hearty side or a showstopping main, there’s something here for every home cook. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next pasta night inspiration!