Go Back
–+ servings
Top view photo of a white bowl filled with vesuvio potatoes. Chopped parsley is sprinkled on top.
Print

Vesuvio Potatoes

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.
Course Holiday Recipes, Meatless Recipes, Side Dish
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 264kcal
Author Louisa

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

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.

Nutrition

Serving: 1c | Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 587mg | Potassium: 790mg | Fiber: 4g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 37mg | Calcium: 35mg | Iron: 2mg