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Vesuvio Potatoes

Vesuvio Potatoes - recipe card
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These Vesuvio potatoes are impossibly crispy on the outside and tender-fluffy inside, infused with garlic, lemon, and oregano. Roasted at high heat with olive oil, they achieve a golden crust that shatters with each bite. A classic Italian-American side that pairs perfectly with roasted meats or fish.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup low-sodium chicken broth or vegetable broth (optional, for deglazing)
  • 2 tablespoons unsalted butter, cut into small pieces (optional for richness)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 425°F (218°C). Place a large rimmed baking sheet in the oven to heat while you prepare the potatoes; a hot sheet pan ensures immediate sizzling and browning when the potatoes hit the surface.
  2. In a large bowl, combine the potato wedges, olive oil, sliced garlic, lemon juice, oregano, kosher salt, and black pepper. Toss thoroughly with your hands or a spatula until every wedge is evenly coated in the oil and seasonings — the garlic should be well distributed but not all on the bottom.
  3. Carefully remove the hot baking sheet from the oven using oven mitts. Pour the seasoned potatoes onto the sheet in a single even layer, spreading them out so they are not overcrowded; leaving space between wedges promotes steam escape and crispiness.
  4. Roast the potatoes for 25 minutes, then remove the sheet from the oven and carefully flip each wedge using a thin metal spatula. Work quickly to return the pan to the oven; the potatoes should be golden on the first side — if not, give them a few more minutes before flipping.
  5. Continue roasting for another 15-20 minutes, until the potatoes are deep golden brown and crispy on the outside, and a paring knife inserts easily into the center with no resistance. The internal temperature of a potato wedge should be at least 210°F (99°C) for a fluffy texture.
  6. For a richer finish, during the last 5 minutes of roasting, dot the potatoes with small pieces of butter and return to the oven to melt and lightly brown the butter over the potatoes. Alternatively, deglaze the hot pan with chicken broth, scraping up any browned bits, then toss to coat the potatoes in a light garlic-lemon sauce.
  7. Transfer the potatoes to a serving platter. Sprinkle with fresh chopped parsley and an extra pinch of flaky sea salt if desired. Serve immediately while hot and crispy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 400°F (204°C) oven for 5-7 minutes until crispy again. Avoid microwaving, as it will make the potatoes soggy.

Nutrition

Keywords: Vesuvio potatoes, crispy roasted potatoes, garlic lemon potatoes, Italian-American side dish, easy potato recipe, oven roasted potatoes, holiday side, potato wedges, garlic oregano potatoes, side dish for chicken

Find it online: https://copycatkitchenco.com/vesuvio-potatoes/