Italian Roasted Potato Salad

it’s funny how a smell can take you somewhere you didn’t expect to go. the other day I pulled a tray of potatoes from the oven – golden and rustling at the edges, slicked with olive oil and something herbaceous – rosemary, I think – and suddenly I was back in my aunt Lucia’s tiny, sun-smudged kitchen in Torino, listening to the quiet hum of summer through an open window. this Italian roasted potato salad isn’t fancy, no – but it does have that kind of hidden magic. crispy and warm, with soft insides, and everything dressed in just the right slick of tang and salt and brightness. you’ll see. it’s humble but it sings.

Why You’ll Crave It

• Everything good about roasted potatoes, but brighter, dressed-up, and just a bit unexpected.
• Bursting cherry tomatoes and briny olives pop against garlicky balsamic dressing – it’s colorful, messy, and beautiful.
• Warm or room temp, it travels well. Lovely for picnics or lunches where a sandwich just won’t do.
• Naturally vegetarian (even vegan) but hearty enough that no one misses the meat. I promise.
• Only seven main ingredients. Barely any fuss – it lets the potatoes shine.

The first time I made this for a dinner with friends, we finished it in complete silence – that kind of silence that comes when something is just…right.

What You’ll Need

• Potatoes: 600 grams small waxy potatoes, scrubbed well (I like red or new potatoes for their creaminess)
• Olive oil: 2 tablespoons good-quality extra virgin – it really makes a difference here
• Cherry tomatoes: 200 grams, halved or quartered if they’re on the larger side
• Black olives: 100 grams pitted – Kalamata work beautifully, but honestly, use what you like
• Fresh basil: A generous handful, torn roughly by hand for more flavor and texture
• Salt and pepper: To taste (don’t be timid with the salt, the potatoes need it)
• Balsamic vinegar: 1 tablespoon – aged, if you have it. adds that gentle sweetness

Easy How-To

Get that oven going

Preheat to 200°C (about 400°F). You want it nice and hot, so those potatoes crisp up without getting soggy or limp.

Prep your potatoes

Cut them into bite-sized pieces – not too tiny, or they’ll turn to mush. Think hearty forkfuls. I usually leave the skins on unless they’re thick or rough. More flavor, more texture, less waste.

Season before roasting

Toss them in a big bowl with your olive oil, salt, pepper, maybe a bit of chopped rosemary or dried oregano if you’re feeling herbish. Then spread them in a single layer on a tray – don’t crowd them or they’ll steam instead of roast.

Roast til gorgeous

They’ll need about 25–30 minutes. Go by color, really – they should be golden at the edges and give just a little when pressed. I give them a gentle flip halfway through with a spatula, so both sides get that beautiful crust.

Throw together the dressing

While they roast, mix 1 tablespoon olive oil, your balsamic, maybe a tiny spoon of Dijon mustard if you like a little bite. Whisk until smooth – taste it. Adjust. You know what you like.

Assemble with care

Let the roasted potatoes sit for, I don’t know, 5–10 minutes? You want them warm but not piping. Then toss with tomatoes, olives, basil, and the dressing in a big bowl. Gently – don’t mash them. Just enough so everything gets kissed by that dressing.

Serve and swoon

It’s lovely just like that – still warm. Or let it sit at room temp, even eat it cold the next day if you’re lucky enough to have leftovers. The flavors deepen. It’s one of those recipes that doesn’t mind waiting.

Good to Know

• If your potatoes stick to the pan, don’t stress – just let them roast a bit longer. They usually release when they’re ready.
• I’ve added crumbled feta or thin slivers of red onion before – both are very welcome.
• Don’t skip the cooling step. Hot potatoes will wilt the basil into mush. Warm potatoes let it bloom instead.

Serving Ideas

• Serve alongside grilled fish, or tuck it beside a rotisserie chicken – something simple and tender to balance it.
• Make it the star with a hunk of crusty bread and a glass of chilled white wine for lunch on the patio.
• Pack it for a picnic (or a desk lunch). It travels well and doesn’t fuss over refrigeration too much.

Top Tricks

• Let the oven do the heavy lifting – don’t rush the roasting. If they’re not browning, you can always bump the heat a little at the end.
• Tear herbs with your hands right before serving. Cutting can bruise their flavor – and it’s less lovely, somehow.

Frequently Asked Questions

Can I make this ahead of time?

Yes – just keep the potatoes separate from the dressing and tomatoes until just before serving. That helps it keep some of the crispy bits.

Which type of potatoes work best here?

Waxy ones like red potatoes or fingerlings work beautifully. They hold their shape and roast up creamy. Yukon Golds are good too – anything that won’t fall apart under heat.

How do I store leftovers?

Covered in the fridge, they’ll last about 2 days. They’re honestly still delicious cold, but you can re-warm gently in the oven if you’d prefer.