I’m so happy to share this Crispy Roman Style Potatoes with Pecorino and Rosemary recipe because it turns simple potatoes into something truly special. These potatoes are crisp on the outside, soft on the inside, and full of rich, herby flavor. The rosemary smells amazing as it roasts, and the salty cheese melts slightly on the hot potatoes. It is a comforting side dish that feels a little fancy but is very easy to make.
Level: Easy
Total Time: about 1 hour
Prep Time: about 15 minutes
Cook Time: about 45 minutes
Yield: about 6 servings
Course: Side Dish
Cuisine: Italian
I still remember the first time I roasted potatoes this way and realized how powerful simple ingredients can be. The smell of rosemary and olive oil filling the kitchen was enough to make everyone hungry.
This recipe is all about contrast. You get crispy edges from the hot oven, soft centers from the potatoes, and a salty finish from the Pecorino cheese. Everything works together without feeling heavy.
These potatoes are perfect for family dinners, holidays, or anytime you want a dependable side dish. They go well with many meals and do not need much hands-on time.
How to Make Crispy Roman Style Potatoes with Pecorino and Rosemary
This dish uses classic Italian flavors and a very hot oven to get the best texture. Here’s how it all comes together:
• Russet potatoes cut into hearty cubes
• Olive oil to help the potatoes crisp
• Fresh rosemary for earthy flavor
• Salt and pepper to balance everything
• High heat roasting for golden edges
• Pecorino cheese added while hot for a savory finish
It is a simple oven recipe with big flavor and very little cleanup.
Ingredients
• 3 large russet potatoes, peeled and diced into cubes
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons fresh rosemary, chopped
• Salt, to taste
• Black pepper, to taste
• 1/2 cup Pecorino Romano cheese, grated (or as needed for garnish)
Directions
- Preheat the Oven:
Heat your oven to 450°F. A very hot oven helps the potatoes get crispy. - Prepare the Potatoes:
Peel the potatoes and cut them into evenly sized cubes. Try to keep them similar so they cook evenly. - Season the Potatoes:
Place the potatoes in a large bowl. Add the olive oil, chopped rosemary, salt, and black pepper. - Toss to Coat:
Mix everything well so each potato cube is coated with oil and herbs. - Arrange on the Pan:
Spread the potatoes in a single layer on a baking sheet. Make sure they are not crowded. - Roast Until Crispy:
Bake for about 35 to 45 minutes. Stir once halfway through, until the potatoes are golden and crisp. - Add the Cheese:
Remove the potatoes from the oven and transfer them to a serving bowl while still hot. Toss with Pecorino cheese and season to taste.
Process Details
• Hot Oven Roasting: High heat helps the outside of the potatoes brown while the inside stays soft.
• Even Cubes: Cutting the potatoes evenly helps them cook at the same speed.
• Fresh Rosemary: Fresh herbs give stronger flavor than dried and hold up well in the oven.
• Oil Coverage: Enough oil is needed so the potatoes roast instead of drying out.
• Cheese at the End: Adding the cheese while hot helps it melt slightly and stick to the potatoes.
Tips for Success
• Use russet potatoes for the best crispy outside and fluffy inside.
• Dry the potatoes well after peeling to avoid steaming.
• Do not overcrowd the baking sheet, space helps crisping.
• Taste and adjust salt after adding the cheese.
• Add extra rosemary if you love strong herb flavor.
• Serve right away for the crispiest texture.
Serving Ideas
• Classic Dinner Side: Serve with roasted chicken or beef.
• Italian Inspired Meal: Pair with pasta, grilled vegetables, or sausages.
• Holiday Table: Add to a festive spread as a simple but reliable side.
• Casual Plate: Enjoy with eggs or leftovers for a hearty lunch.
• Extra Flavor: Finish with a little more grated cheese on top.
Storage & Freezing
• Refrigerator: Let cool, then store in an airtight container for up to 3 to 4 days.
• Reheating: Reheat in the oven or air fryer to bring back some crispness.
• Microwave: Works for convenience, but the potatoes will be softer.
• Freezing: Not recommended, as the texture can become grainy after thawing.
Nutrition Info (Approximate per Serving)
• Calories: ~250
• Protein: ~5g
• Carbohydrates: ~33g
• Fat: ~10g
• Fiber: ~2g
• Sodium: ~65mg
• Sugar: ~1g
Crispy Roman Style Potatoes with Pecorino and Rosemary are simple, comforting, and full of flavor. The crispy edges, soft centers, and salty cheese make them hard to resist.
I hope you enjoy making these potatoes as much as I do. They are easy, dependable, and a great way to turn everyday potatoes into something special.
