Classic Vesuvio Potatoes
Crispy Italian-style potato wedges roasted with garlic, oregano, and white wine sauce for the perfect flavorful side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Large baking sheet
- 1 Small bowl for mixing liquids
Ingredients
Main Ingredients
- 2½ pounds Yukon gold potatoes cut into thick wedges
- ¼ cup olive oil
- 6 cloves garlic minced
- 1½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Flavor Enhancers
- ½ cup dry white wine Pinot Grigio or Sauvignon Blanc recommended
- ½ cup low-sodium chicken broth or vegetable broth for vegetarian version
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped for garnish (optional)
- 2 tablespoons butter optional for extra richness
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and cut them into uniform thick wedges, about 6-8 wedges per potato.2½ pounds Yukon gold potatoes cut into thick wedges
- In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, dried oregano, kosher salt, and black pepper until evenly coated.¼ cup olive oil, 6 cloves garlic minced, 1½ teaspoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Arrange the seasoned potato wedges in a single layer on a large baking sheet, ensuring they're not overcrowded to promote even browning.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until potatoes begin to turn golden brown and develop crispy edges.
- While potatoes are roasting, whisk together white wine and chicken broth in a small bowl.½ cup dry white wine Pinot Grigio or Sauvignon Blanc recommended, ½ cup low-sodium chicken broth or vegetable broth for vegetarian version
- Carefully remove the baking sheet from the oven and pour the wine-broth mixture evenly around the potatoes, not directly on top to preserve crispiness.
- Return the pan to the oven and continue roasting for another 25-30 minutes, until potatoes are fork-tender, deeply golden, and most of the liquid has been absorbed or reduced.2½ pounds Yukon gold potatoes cut into thick wedges
- For extra crispy potatoes, switch the oven to broil for the final 1-3 minutes, watching carefully to prevent burning.
- Remove from oven and let potatoes rest in the pan for about 5 minutes to absorb remaining flavors.
- Just before serving, drizzle with fresh lemon juice and optional butter. Toss gently to coat, then transfer to a serving dish and garnish with chopped parsley if desired.1 tablespoon fresh lemon juice, 2 tablespoons butter optional, 2 tablespoons fresh parsley chopped
Notes
- For fluffier interiors, substitute russet potatoes for the Yukon gold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, use an oven at 375°F for 10-15 minutes rather than microwaving to maintain crispiness.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- These potatoes pair perfectly with chicken vesuvio, roasted meats, or grilled fish.