Crispy Vesuvio Potatoes
Perfectly crispy Italian-inspired potatoes roasted with garlic, herbs, and white wine for an irresistible side dish that pairs with any meal.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large oven-safe skillet for roasting the potatoes
- 1 Sharp Knife
- 1 Mixing Bowl
- 1 Set of measuring cups and spoons
Ingredients
- 2 pounds Yukon gold potatoes cut into 1.5-2 inch chunks
- 6 cloves garlic minced
- 1/4 cup olive oil extra virgin preferred
- 1/2 cup white wine dry white wine works best
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh oregano chopped (or 2 teaspoons dried)
- 1 teaspoon fresh thyme leaves optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheating: Preheat your oven to 425°F (220°C).
- Preparation: Wash and cut the potatoes into evenly sized chunks, about 1.5-2 inches in size.2 pounds Yukon gold potatoes
- Soaking: Place the cut potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.2 pounds Yukon gold potatoes, 1 teaspoon kosher salt
- Parboiling: Bring the pot to a boil over medium heat and cook for 5-7 minutes until the potatoes are just beginning to soften but still firm.2 pounds Yukon gold potatoes
- Roughing: Drain the potatoes thoroughly in a colander and return them to the hot pot. Shake the pot vigorously to rough up the surface of the potatoes.2 pounds Yukon gold potatoes
- Sautéing: In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.1/4 cup olive oil, 6 cloves garlic
- Reducing: Pour the white wine into the skillet and allow it to simmer for 2-3 minutes to reduce slightly.1/2 cup white wine
- Coating: Add the parboiled potatoes to the skillet and stir gently to coat them with the garlic and wine mixture.2 pounds Yukon gold potatoes
- Seasoning: Season with salt, pepper, oregano, and thyme (if using). Toss to coat evenly.2 tablespoons fresh oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme leaves
- Roasting: Transfer the skillet to the preheated oven and roast for 30-35 minutes, turning the potatoes halfway through. The potatoes should become golden brown and crispy.2 pounds Yukon gold potatoes
- Finishing: Remove from the oven and add the lemon juice. Toss gently to incorporate.2 tablespoons fresh lemon juice
- Serving: Garnish with fresh parsley and serve hot.2 tablespoons fresh parsley
Notes
- For extra crispy potatoes, make sure to thoroughly dry them after parboiling.
- Don't overcrowd the pan - potatoes need space to get crispy.
- If you don't have an oven-safe skillet, transfer the potatoes and sauce to a baking dish before roasting.
- For a variation, try adding red pepper flakes for a spicy kick or rosemary instead of thyme.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.