This little sheet pan of Italian roasted potatoes is the kind of recipe that feels like it’s always been around, even if it did come from the age of bottled salad dressing and busy weeknights. It reminds me of the church potlucks and harvest suppers I grew up with here in the Midwest, where red potatoes and a trusty bottle of Italian dressing could feed a crowd without much fuss.
With just four ingredients, you drizzle, toss, and slide the pan into the oven. The dressing soaks into the red potatoes, the edges crisp up, and the herbs and garlic perfume the whole kitchen. It’s the sort of simple side dish you’ll find yourself making on repeat because it tastes like comfort but cooks like convenience.
Serve these Italian roasted red potatoes alongside baked chicken, meatloaf, or a simple pork roast for a hearty, stick-to-your-ribs supper. They’re lovely piled next to green beans, a tossed salad, or steamed broccoli to round out the plate.
If you have leftovers, rewarm them in a skillet with a little butter and serve with eggs for breakfast, or fold them into a warm veggie bowl with roasted carrots and onions. A sprinkle of extra Parmesan at the table never hurts, and a little dish of ketchup on the side will keep the grandkids happy.
4-Ingredient Italian Roasted Red Potatoes
Servings: 4
Ingredients
2 pounds red potatoes, scrubbed and cut into 1-inch cubes
1/3 cup store-bought Italian dressing (any zesty or classic style)
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt (or to taste, optional)
1/4 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or 1 teaspoon vegetable oil for the pan
Directions
Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with nonstick cooking spray or rub it with a little vegetable oil so the potatoes don’t stick.
Scrub the red potatoes well and pat them dry. Cut them into roughly 1-inch cubes so they cook evenly. Scatter the cubed potatoes in a single layer on the prepared sheet pan.
Give the potatoes a light sprinkle of salt and pepper if using. This helps season them from the start, but keep in mind your Italian dressing and Parmesan will also add salt.
Drizzle the store-bought Italian dressing evenly over the cubed red potatoes right on the sheet pan. You want most of the potatoes to get a little shine from the dressing, but they don’t need to be swimming in it.
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