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
