These 3-ingredient Italian roasted potatoes are quick and simple to prep. With crispy edges and creamy centers, they make an easy side dish that everyone will love.
Italian roasted potatoes are a simple side dish that everyone should have in their recipe arsenal. They fill out a plate beautifully, and you can toss them together and have them in the oven in about 10 minutes.
They’re the very definition of a low-effort, high-reward recipe, and when they come out of the oven golden and beautiful, good luck not stealing all the crispiest bits off the tray before they ever make it to the table…
Ingredient Notes & Substitutions
- Red potatoes: I prefer to use red potatoes for roasting because they roast up creamy and delicious, but Yukon golds also work well. If all you have are russets, they’ll work just fine. Their texture when roasted isn’t quite as good as waxier potatoes, but I’ll still happily eat a tray of them. 😉
- Olive oil: Oil helps with those crispy edges. If you really want to cut the oil, you can use just 2 tablespoons instead of 3, but I wouldn’t cut it any further.
- Italian seasoning: If you don’t keep Italian seasoning on hand, you can use any combination of oregano, basil, thyme, and rosemary, and I’ve included recommended measurements in the recipe card below.
How to Make Italian Roasted Potatoes
Prep potatoes: Scrub your potatoes. If you’re using reds or Yukon golds, you don’t have to peel them, but check them over and peel away any bruises or blemishes. Cut them into 2-inch pieces.
Toss with oil: Pile potatoes on a baking sheet and drizzle with oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut-side down. The more contact they have with the hot baking sheet, the crispier those flat edges will get, so take the extra time to lay them out.
Bake: Cover the tray tightly with foil. If you’re using a smaller baking sheet, you can probably do this with a single piece, but for a half-sheet baking pan , you’ll need to use two overlapping pieces. Bake on the center rack of your oven for 15 minutes. Baking the potatoes covered will allow them to begin to cook through without drying out.
Bake uncovered: Remove and discard the foil. Raise the oven temperature to 475°F. Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
Serve and enjoy: Remove from the oven, taste and add additional salt if needed, and enjoy!
I don’t have foil, can I still make this recipe?
Yes. The insides of the potatoes won’t be as creamy, but you can make these without the initial covered cooking time. To roast them without foil, cook them at 450°F for around 30 minutes.
What goes with Italian roasted potatoes?
These potatoes go great with most proteins, but since they’ll keep your oven tied up for about 40 minutes, I like to serve them with mains that you can cook mostly on the stovetop like a marinated steak or bbq chicken sandwiches .
Can I make this with new/fingerling potatoes?
Absolutely. Depending on their size, you can either roast them whole or cut them in half and then follow the recipe as written, adjusting the roasting time as needed if the potatoes are particularly small or large.
More Easy Side Dishes
- Microwave Baked Potato
- Crispy Smashed Potatoes
- Roasted Zucchini
- Microwave Corn on the Cob
Equipment
- Rimmed baking sheet
- Foil
Ingredients
- ▢ 2 pounds red potatoes *
- ▢ 3 tablespoons olive oil
- ▢ 2 teaspoons Italian seasoning *
- ▢ ½ teaspoon salt
Instructions
- Preheat oven to 425°F. Scrub potatoes, remove any blemishes, and cut them into 2-inch pieces.
- Pile potatoes on a baking sheet and drizzle with olive oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut side down.
- Cover the tray tightly with foil and bake on the center rack of your oven for 15 minutes.
- Remove and discard the foil. Raise the oven temperature to 475°F.
- Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Notes
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon dried rosemary, preferably crushed (optional)
It’s easy to make your own sweet and refreshing iced dirty chai latte at home with just a handful of ingredients.
A couple months ago, I posted a dirty chai latte recipe that’s been a reader favorite. Since we’re heading into warmer weather, it felt like a good time to show you how to transform that warming winter drink into something icy, refreshing, and perfect for spring and summer.
Time to make an iced dirty chai latte.
An iced dirty chai is simply a chai latte with a shot of espresso served over ice. If you’ve never had one, it’s incredibly good, lightly spiced from the chai, with a hint of bitter coffee flavor that’s mellowed out by the milk.
At Starbucks, you’d make it with premade chai concentrate, milk, and brewed espresso, but you can make a pretty darn good chai latte at home without two of those three ingredients by being just a little creative.
Ingredient Notes
- Chai tea bags: Instead of store-bought chai concentrate, we’ll make our own shortcut concentrate using a couple chai tea bags, some water, and some sugar.
- Milk: Any milk will work just fine in this recipe. Feel free to swap in your favorite dairy-free milk if you’d like to make a vegan latte.
- Chilled coffee: Instead of espresso, we’ll use strongly brewed coffee here. Your coffee needs to be chilled or at the very least room temperature or you’re going to melt the ice too quickly and water down your drink. If starting with hot coffee, measure out what you need and put it in the fridge or freezer for a few minutes until it cools. If you have espresso-making capabilities and you’d like to use espresso, feel free to replace the coffee with a shot of espresso and simply increase the milk to slightly less than ¾ cup.
How to Make an Iced Dirty Chai Latte
Steep tea: In the microwave or on the stovetop, bring water to a boil. Steep tea bags in the water for 5 minutes.
Add sugar and coffee: Remove and discard the bags and stir in the sugar until the sugar dissolves completely. Stir cold coffee into the chai mixture. The cold coffee will help bring down the temperature of the chai concentrate so it doesn’t melt the ice too quickly. Do not use hot coffee at this step!
Assemble: Fill a 16-ounce cup or mason jar with (about) 1½ cups of ice. Pour chai/coffee mixture over the ice. Add milk, and stir to combine.
Serve: Add whipped cream and cinnamon (or cinnamon whipped cream ) if desired, and enjoy!
Can I make this with cold brew?
Absolutely. Cold-brew would work great here.
Can I make this without coffee?
Sure. If you leave out the coffee and replace it with the same amount of milk, you’ll have an Iced Chai Latte instead of a Dirty Chai. Mix the milk with the chai concentrate before pouring it over the ice, and enjoy!
More Easy Coffee Recipes
Iced Mocha Iced White Chocolate Mocha Homemade Mocha Iced Caramel Latte White Chocolate Mocha
Ingredients
- ▢ ¼ cup filtered water
- ▢ 2 chai tea bags
- ▢ 2 teaspoons ( 8g ) granulated sugar *
- ▢ ⅓ cup chilled, strongly brewed coffee *
- ▢ 1½ cup of ice
- ▢ ½ cup milk any percentage
- ▢ Whipped cream optional for topping
- ▢ Cinnamon optional for topping
Instructions
- Bring ¼ cup of water to a boil. Steep tea bags in the water for 5 minutes.
- Remove and discard the bags and stir in the sugar until the sugar dissolves. Stir cold coffee into the chai mixture.
- Fill a 16-ounce cup with (about) 1½ cups of ice. Pour chai/coffee mixture over the ice. Add milk, and stir to combine.
- Add whipped cream and cinnamon if desired, and enjoy!
Notes
This quick and easy version of spaghetti bolognese can be made in around 20 minutes with pantry staples.
Craving spaghetti bolognese but don’t have all afternoon to let it simmer low and slow?
Make this easy 20-minute version.
I’m so excited for you guys to try this one. It’s adapted from the NYT’s Fast Spaghetti Bolognese , and when we were all first stuck at home, this was one of my go-to recipe for days I was craving comfort food but didn’t really have the bandwidth for anything too complicated or time-consuming.
And before we go on, let’s be real, is this as good as your nonna’s bolognese recipe that she learned from her nonna and spent all Sunday afternoon cooking? No.
Is this some ultra good, packed-with-flavor, super filling pasta you can make in 20 minutes with bare-pantry ingredients?
You betcha.
Why You’re Going to Love This Recipe
- Minimal chopping and prep. The only thing you’re going to have to cut here is an onion.
- There’s only a half-pound of ground beef in the recipe, so it’s extremely economical to make, and perfect for using up any leftover hamburger you might have in your freezer.
- It uses tomato paste for an ultra-concentrated tomato flavor, so you don’t even need to have a can of tomatoes in your pantry to make this.
Ingredient Notes & Substitutions
- Tomato paste: This recipe won’t use a full can of tomato paste. Check out my post What to Do With Leftover Tomato Paste for storage tips and recipe ideas for the rest of the can.
- Ground beef: Use whatever ground beef you keep on hand. I’ve made this recipe with everything from 75% to 95% lean ground beef.
- Dry red wine: I like to use Cabernet Sauvignon here, but Merlot and Pinot Noir are also good options. You can replace the wine with the same amount of water, but the flavor of the sauce will be much more mild.
- Finely diced onions: The sauce has a pretty short cooking time, so make sure so give your onions a fine dice so they cook quickly.
How to Make Fast Bolognese Sauce
Start water for the pasta: Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
Prep your ingredients: This recipe comes together fast, so prep and measure out all of your ingredients so they’re ready to go.
Soften onions: In a large skillet, heat olive oil over medium heat. Once hot, add garlic, onion, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
Lightly brown ground beef: Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
Start cooking your pasta: Add your pasta to the pasta water and cook until the pasta is just shy of al dente. The pasta will cook for another couple minutes in the sauce, so you don’t want it too soft at this point or it will end up overcooked.
Add tomato paste: Stir the tomato paste into the beef mixture, and cook until it begins to caramelize and stick to the the bottom of the pan, 2 to 3 minutes.
Add remaining ingredients: Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down and most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
Add pasta and pasta water: Use a heat-proof measuring cup to scoop out 1 cup of the pasta water and set it aside. Drain or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
Finish the sauce: Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
Serve: Add salt if needed, top with Parmesan if desired, and enjoy!
Variations
- Turkey/sausage bolognese: You can also replace the ground beef with ground sausage, ground pork, or ground turkey. This recipe is extremely flexible.
Can I make this dish ahead of time?
You can, but reheated leftovers aren’t quite as good as fresh. I’ll happily eat leftovers for lunch or dinner the next day, but I wouldn’t specifically make this as a make-ahead meal.
Can I halve this recipe?
Yes! I often make a half-batch of this, especially when I have a bit of ground beef I want to use up. To change the recipe yield, hover over the number of servings in the recipe card (or click if you’re on mobile) and slide the slider.
No cooking changes are needed when reducing the recipe size except the liquids will take less time to reduce.
What should I serve with spaghetti bolognese?
Serve your pasta with a slice of garlic bread and a simple green side like:
- Oven-roasted broccoli
- Roasted zucchini
- Steamed green beans
- Steamed broccoli
More Easy Dinner Recipes
- Beef ramen noodles
- Honey garlic chicken
- Balsamic chicken
- 15-minute vodka sauce
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion finely diced
- ▢ 2 garlic cloves minced or pressed
- ▢ ½ teaspoon salt divided
- ▢ 8 ounces ground beef *
- ▢ 12 ounces spaghetti noodles
- ▢ ¼ cup plus 2 tablespoons tomato paste (99g)
- ▢ 1 cup dry red wine *
- ▢ 2 teaspoons Worcestershire sauce
- ▢ Parmesan cheese optional for topping
Instructions
- Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
- While your water comes to a boil, prep and measure out the rest of your ingredients so they’re ready to go.
- In a large skillet, heat olive oil over medium heat. Once hot, add onion, garlic, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
- Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
- Add your pasta to the pasta water and cook until the pasta is just shy of al dente.
- While your pasta cooks, stir the tomato paste into the beef mixture, and cook until it begins to caramelize on the bottom of the pan, 2 to 3 minutes.
- Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
- Use a heat proof measuring cup to scoop out 1 cup of the pasta water and set aside. Drain pasta or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
- Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
- Add salt if needed, top with parmesan if desired, and enjoy!
Notes
Italian Roasted Potatoes
Equipment
- Rimmed baking sheet
- Foil
Ingredients
- 2 pounds red potatoes *
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning *
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F. Scrub potatoes, remove any blemishes, and cut them into 2-inch pieces.
- Pile potatoes on a baking sheet and drizzle with olive oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut side down.
- Cover the tray tightly with foil and bake on the center rack of your oven for 15 minutes.
- Remove and discard the foil. Raise the oven temperature to 475°F.
- Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Notes
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon dried rosemary, preferably crushed (optional)
