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Tuscan Roasted Potatoes have new red potatoes tossed in olive oil, garlic, seasonings, and fresh herbs, then roasted until tender and caramelized.

A delicious potato recipe straight from Tuscany
Twenty+ years ago, Jack and I spent a week in the Tuscany region of Italy for our honeymoon, attending the Toscana Saporita Cooking School – a magnificent trip of a lifetime. After a fabulous breakfast each morning, we had our daily cooking lesson – learning to prepare a traditional Italian dish or a new cooking technique – followed by lunch, a brief rest, then a local excursion for the afternoon before returning to a wonderful dinner prepared by our talented cooking instructors.
At the end of our trip, we were sent home with a cookbook of many recipes we prepared during the week, plus other recipes including these wonderful Tuscan Roasted Potatoes.
This is a simple and very flavorful way to prepare roasted red potatoes – with olive oil, wine, garlic, and a generous amount of seasonings and herbs. Not only have these Tuscan Roasted Potatoes become one of our favorite recipes, but it also reminds us of our wonderful honeymoon anytime we serve it!
Why You’ll Love Tuscan Roasted Potatoes
- Every bite is an authentic taste of Italy!
- This side dish is quick and easy to prepare – your oven does most of the work, roasting the potatoes until tender and caramelized.
- These potatoes go well with just about any entree – roast chicken, steak, pork chops, or fish.
- You can also vary the seasonings and herbs to suit your tastes.
Reader Review
“I make this every year…this is an amazing recipe. Thank you so much!!” -Corvidus
Key Ingredients & Substitutions
- Potatoes – This recipe is made specifically with new red potatoes which are red potatoes harvested early in the growing season. Since the skins are still thin and tender, you don’t have to peel the potatoes. Red potatoes also roast up moist and tender, and they are lower starch than other varieties.
- Extra Virgin Olive Oil – Ideally, use olive oil from Italy.
- White Wine – Such as Chardonnay or Pino Grigio.
- Fresh Garlic
- Kosher Salt
- Freshly Ground Black Pepper
- Fresh Herbs – Including sage and rosemary.
Special Tools You’ll Need
- Cutting Board and Sharp Knife
- Various Measuring Cups & Spoons
- Sheet Pan – Half-sheet size (approximately 18″x13″)
- Large Mixing Bowl
- Pastry Brush
- Spatula/Turner
How do I make Tuscan Roasted Potatoes?
- Preheat the oven.
- Brush olive oil on the sheet pan.
- Cut potatoes into bite-size chunks and place in bowl.
- Add some of the olive oil, white wine, garlic, salt, pepper, and herbs.
- Toss to coat.
- Pour potatoes onto the sheet pan, spreading them out into a single layer.
- Roast for 25 minutes, then turn potatoes over with a spatula.
- Roast again until the potatoes are tender and crispy.
- Transfer to a serving platter, adjust seasonings as needed, and serve immediately.
Cooking Tips & Tricks
- The trick to this recipe is to get the potatoes tender before the liquid evaporates in the pan and browned without burning the herbs.
- The final 10-15 minutes of roasting time are crucial to the perfect Tuscan Roast Potatoes – so keep a close eye on the potatoes at this point.
- If needed, splash on a little more wine and/or olive oil.
Frequently Asked Questions
- Can I make Tuscan Roasted Potatoes ahead of time? You can, but we think this dish is best served freshly roasted.
- How do I store leftovers? Transfer leftovers to a covered container and refrigerate for up to three days.
- How do I reheat leftovers? Reheat on a tray in the oven for the best texture. Or, microwave individual portions – just note that the texture will be softer if microwaved.
- Can I freeze these potatoes? You can, but the texture of the potatoes will get soft and potentially a little mushy after freezing.
This Tuscan Roasted Potato recipe originally appeared on A Family Feast in December 2012. We’ve updated the post and photos, but the delicious recipe remains the same.
You might enjoyed these other Tuscan-inspired recipes
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Tuscan Roasted Potatoes
Tuscan Roasted Potatoes have new red potatoes tossed in olive oil, garlic, seasonings, and fresh herbs, then roasted until tender and caramelized.
Ingredients
2 pounds new red potatoes, unpeeled and cut into 1 to 2 inch pieces
1/4 cup extra virgin olive oil plus 2 tablespoons to brush the pan
1/3 cup white wine
2 tablespoons fresh garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 425 degrees F.
- Brush a sheet pan with two tablespoons of olive oil.
- Cut potatoes and put into a large enough bowl to mix. Add 1/4 cup of olive oil, white wine, garlic, salt, pepper, sage and rosemary. Toss all ingredients to coat potatoes.
- Pour onto prepared sheet pan and place in oven. Potatoes should be close but not touching to get proper browning.
- Roast for 25 minutes and remove from oven. Using a spatula, turn potatoes and return to oven.
- Cook for an additional 20-25 minutes or until potatoes cooked through and crispy. Cooking time will vary depending on accuracy of oven and size of potatoes.
- Remove from oven and adjust seasoning by adding more salt if needed.
- Serve immediately.
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Notes
The trick to this recipe is to get the potatoes tender before the liquid evaporates and browned without burning the herbs. The final 10-15 minutes are crucial to the perfect potato. If needed, splash on a little more wine and/or olive oil.
Can this recipe be cooked in an air fryer? If so, what temperature and how long to cook them? Thanks!
Hi Cindy – We haven’t tried this recipe in the air fryer but it should work. I’d just be guessing at time and temp without some kitchen testing – you might need to cook it in batches unless you have a large tray.
I make this every year, I usually add Everything but the bagel seasoning, extra garlic and whatnot. This is an amazing recipe. Thank you so much!!
Great suggestion Corvidus!
Worked really well with Yukon potatoes and as a side dish for grilled sausages.
Thank you!
Perfect with grilled salmon! Very nice recipe!
Thanks Susan!
This recipe sounds amazing! I never thought of adding wine to potatoes!
Thanks Shari!
Any type of white wine. What do you prefer?
Hi Terri – We almost always cook with a Chardonnay – but a Pinio Grigio would also work well in this recipe!
Are those mushrooms (in the pic) with the roasted potatoes also?
You’re recipe makes no mention of them?
No – just red skinned potatoes! No mushrooms!
OK Think we’re going to tackle the Tuscan Roasted Potatoes to go with dinner tonight. Wish us luck!
Can’t wait to hear how you like them!!