VESUVIO

POTATOES

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 – ⅓ cup white wine – 1 cup vegetable stock – 2 tablespoons butter – lemon juice from half a lemon

STEP 1

Prepare potato wedges on a baking sheet with ¼ cup olive oil, oregano, salt, and pepper. Roast for 30 minutes.

STEP 2

Heat 1 tbsp olive oil in a large frying pan. Cook onion until softened, then add garlic and cook for 1 more minute.

STEP 3

Add white wine and vegetable stock to the pan, bring to a boil, then simmer for 5 minutes.

STEP 4

Once potatoes are roasted, add them to the pan with the stock mixture, stir, cover, and simmer

STEP 5

Stir in butter and lemon juice.

STEP 6

Transfer potatoes to a serving dish and spoon over onion/stock mixture.

Tips for Making Vesuvio Potatoes:

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

RECOMMENDED:

RECOMMENDED:

Vegan Scone

Sauteed Sweet Potatoe

Vegan Marshmallow