Roasted Pizza Potatoes

  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 20m
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  • 2 1/2 pounds Yukon gold potatoes, cut into 1/2- to 3/4-inch bites (I used Klondike Goldust for these)
  • 2 teaspoons dried oregano (or dried pizza seasoning)
  • Coarse salt
  • 1 to 2 tablespoons extra-virgin olive oil
  • One 8-ounce block mozzarella cheese, grated
  • About 15 pepperoni slices
  • Pizza sauce, for serving
  • 1 tablespoon chopped fresh parsley or chives, for garnish


Step 1

Preheat the oven to 400 degrees F.

Step 2

Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)

Step 3

Remove the potatoes from the oven and switch the oven to broil.

Step 4

Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!

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