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Vesuvio Potatoes

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Vesuvio potatoes are the ultimate comforting side dish. These oven-roasted spuds are crisped to perfection and then softened in a garlic and onion sauce that takes them over the top.

With just a handful of simple ingredients, this one-pan wonder is sure to impress your guests. One taste and you’ll be hooked on these Italian-inspired potatoes.

Photo of vesuvio potatoes in a white bowl, sprinkled with fresh parmesan. There are slow lemon wedges in front of the bowl. There is also a kitchen towel in the foreground of the image. In the background there is a wooden cutting board with a knife and chopped parsley on the board.

Vesuvio potatoes are extremely versatile and are the perfect complement to proteins like chicken, beef, pork or this simple vegan meatloaf recipe.

Vesuvio potatoes make holiday meals feel extra rich and indulgent, but can also elevate any simple weeknight dinner.

Thanks to their crowd-pleasing taste and ease of preparation, Vesuvio potatoes are sure to become your new favorite go-to side for everything from casual dinners to impressive dinner parties.

Why You’ll Love Vesuvio Potatoes

  • Crispy Yet Fluffy – Vesuvio potatoes are crispy on the outside from roasting, fluffy on the inside, and smothered in a garlicky sauce.
  • Soaks Up All The Flavor – The potatoes soak up all the incredible flavors of garlic, onion, vegetable stock, and white wine. Finish off with butter and lemon juice, and you have the perfect balance of flavors.
  • Simple Ingredients – The recipe only requires a handful of ingredients but delivers a huge flavor payoff. And if you love simple potato recipes, try this Ranch Mashed Potatoes recipe!
Top view photo of the ingredients to make vesuivio potatoes, in separate bowls. This includes potatoes, onions, vegetable stock, and olive oil. Full list of ingredient, see recipe down below.

Ingredients To Make Vesuvio Potatoes

To make Vesuvio Potatoes, you’ll need just a few ingredients that tie everything together and take this recipe to the next level.

Potatoes – Russet or Yukon gold work well and soak up all the flavorful stock.

Olive Oil – Olive oil adds flavor when roasting and is a staple in Italian-inspired cooking.

Garlic – Garlic is a major flavor in this dish and provides a great aromatic base for the sauce.

Onion – The onion gives the sauce sweetness.

Italian Spices – Spices like salt, pepper, and oregano bring Mediterranean flavor to this dish.

White Wine – This ingredient adds acidity to balance the sauce.

Vegetable Stock – Vegetable stock adds another layer of flavor for the potatoes to soak up You could also use chicken, beef, or bone broth as a substitute.

Butter – Butter enriches the sauce with a creamy quality. If you would like to keep this dish vegan, opt for vegan butter.

Lemon Juice Lemon juice brightens the whole dish up and cuts through the starchiness of the dish.

With these ingredients, you can make Vesuvio Potatoes with comforting ingredients that are sure to wow your guests.

Collage of photos showing the 8 steps to make vesuivo potatoes. This shows from the first step of gathering the ingredients, all the way to the finished product. For a full list of ingredients and instructions refer to the recipe down below.

Steps To Make Vesuvio Potatoes

  1. Gather your ingredients and preheat the oven to 425°F.
  2. Add the potato wedges to a large baking sheet. Drizzle over ¼ cup olive oil and add the oregano, salt, and pepper. Toss to coat. Roast for 30 minutes whilst you prep the stock mixture.
  3. Heat the remaining 1 tbsp olive oil in a large high-sided frying pan. Fry the onion on a medium setting until softened – about 5-7 minutes. Then, add the garlic and fry for another minute, stirring constantly.
  4. Add the white wine and vegetable stock. Stir well, bring to a boil then leave to simmer for 5 minutes. Set aside whilst the potatoes finish roasting.
  5. Once the potatoes are ready, add them to the pan with the stock mixture and stir. Cover, bring to a boil then simmer for 5 minutes.
  6. Stir through the butter and lemon juice.
  7. Transfer the potatoes to your serving dish of choice and spoon over some of the onion/stock mixture. Sprinkle with some fresh chopped parsley if desired.

For the full list of ingredients and instructions, refer to the recipe for Vesuvio Potatoes below.

Cindy’s Tips And Tricks For Making Vesuvio Potatoes

Use Starchy Potatoes For A Crispy Outside

The key to getting the iconic crispy outside and fluffy inside that Vesuvio potatoes are known for is choosing the right type of spud.

Starchy russet potatoes are ideal because they get crispy and golden when roasted in high oven heat. Yukon gold potatoes are another excellent choice – they roast up with a beautiful color and have a smooth, creamy texture that soaks up the garlicky sauce.

Just avoid waxier, low-starch potatoes like new potatoes or red creamers, which can fall apart when roasted.

The Lemon and Parsley Play An Important Role

While the garlic, oregano, and butter make Vesuvio potatoes rich and savory, the fresh parsley and lemon juice add a welcome brightness.

It helps cut through the heaviness and ties all the flavors together.

Storage Tips

Store vesuvio potatoes in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the potatoes in a 375°F oven until warmed through, about 15 minutes.

Top view photo of a white bowl filled with vesuvio potatoes. In the bottom of the photo is a lemon half and a kitchen towel. In the top of the photo is a wooden cutting board with parsley and a knife.

FAQ About Vesuvio Potatoes

Starchy potatoes like russets and Yukon gold hold their shape when roasted.

These flavorful potatoes pair great with meatloaf, sausages, pork chops, chicken, or seafood

Yes, vesuvio potatoes are naturally gluten free.

Chicken or vegetable broth makes good substitutes. Or omit the wine and add more stock.

More Delicious Side Dishes

I found this recipe for Vesuvio Chicken that I HAVE to try to make vegan, maybe I’ll use tofu!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vesuvio Potatoes

Top view photo of a white bowl filled with vesuvio potatoes. Chopped parsley is sprinkled on top.
Vesuvio potatoes are the ultimate comforting side dish. These oven-roasted spuds are crisped to perfection and then softened in a garlic and onion sauce that takes them over the top.
Louisa
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 5 medium potatoes cut into wedges with skin on
  • ¼ cup olive oil + 1 tablespoon
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • 1 onion diced
  • 4 gloves garlic minced
  • cup white wine
  • 1 cup vegetable stock
  • 2 tablespoons butter
  • lemon juice from half a lemon

Instructions

  • Gather your ingredients and preheat the oven to 425°F. Add the potato wedges to a large baking sheet. Drizzle over ¼ cup olive oil and add the oregano, salt and pepper. Toss to coat. Roast for 30 minutes whilst you prep the stock mixture.
    Top view photo of a baking sheet with potato wedges in the pan, ready to roast.
  • Heat the remaining 1 tbsp olive oil in a large high sided frying pan. Fry the onion on a medium setting until softened – about 5-7 minutes. Then, add the garlic and fry for another minute, stirring constantly.
    Top view photo of a high sided skillet with chopped onions and minced garlic in the pan with olive oil. They are being stirred by a large wooden spoon.
  • Add the white wine and vegetable stock. Stir well, bring to a boil then leave to simmer for 5 minutes. Set aside whilst the potatoes finish roasting.
    Top view photo of a skillet with onions, garlic, white wine, and vegetable broth, being stirred with a large wooden spoon.
  • Once the potatoes are ready, add them to the pan with the stock mixture and stir. Cover, bring to a boil then simmer for 5 minutes.
    Top view photo of a skillet with the roasted potatoes added to the onion and garlic sauce.
  • Stir through the butter and lemon juice.
    Top view photo of a skillet with the roasted potatoes added to the onion and garlic sauce. A hand is squeezing in lemon juice from half a lemon.
  • Transfer the potatoes to your serving dish of choice and spoon over some of the onion/stock mixture. Sprinkle with some fresh chopped parsley if desired.
    Photo of vesuvio potatoes in a large white bowl, sprinkled with freshly chopped parsley. There are lemon wedges and a kitchen towel in the foreground and small white bowls in the background.

Notes

Use Starchy Potatoes For A Crispy Outside

The key to getting the iconic crispy outside and fluffy inside that Vesuvio potatoes are known for is choosing the right type of spud.
Starchy russet potatoes are ideal because they get crispy and golden when roasted in high oven heat. Yukon gold potatoes are another excellent choice – they roast up with a beautiful color and have a smooth, creamy texture that soaks up the garlicky sauce.
Just avoid waxier, low-starch potatoes like new potatoes or red creamers, which can fall apart when roasted.

The Lemon and Parsley Play An Important Role

While the garlic, oregano, and butter make Vesuvio potatoes rich and savory, the fresh parsley and lemon juice add a welcome brightness.
It helps cut through the heaviness and ties all the flavors together.

Storage Tips

Store vesuvio potatoes in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the potatoes in a 375°F oven until warmed through, about 15 minutes.

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    I recently made the Vesuvio Potatoes and they were a huge hit! They turned out crispy on the outside and tender on the inside, just perfect. The flavors were spot on and the recipe was straightforward to follow. This dish has certainly earned a place in my regular cooking rotation!

    1. Thank you for letting us know about your experience, Paul! We’re so pleased to hear that the Vesuvio Potatoes were a huge hit. It’s fantastic that they turned out just as they should be – crispy on the outside and tender on the inside. We’re glad that the flavors hit the mark for you and that you found the recipe straightforward to follow. It’s wonderful to know that this dish has earned a place in your regular cooking rotation. Your feedback is invaluable to us and to our community, and we really appreciate you taking the time to share it.

      Warm regards,
      The HFHL Team