A Perfect Guide For Vesuvio Potatoes Recipe

Key Takeaways

Vesuvio potatoes are a zesty Italian-American side dish made with roasted Yukon Gold potatoes, lemon, oregano, and a buttery white wine sauce with peas.
The sauce made of butter, garlic, wine, lemon juice, and peas gives the dish its signature flair.
For best results, don’t crowd the pan while roasting and use fresh lemon juice for the brightest flavor.
Leftovers can be stored for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven or microwave.

Vesuvio potatoes steal the show at any dinner gathering. Those golden potato wedges, perfectly roasted and tossed in a zesty mix of lemon juice and oregano, drizzled with a rich lemon-butter sauce and bright green peas. It’s a side dish that’s busting with flavors etc.

What Are Vesuvio Potatoes?

Vesuvio potatoes have their roots in Italian-American cooking. These tasty treats are usually made from Yukon Gold potatoes, which are cut into wedges and roasted to perfection with a zesty mix of lemon juice and dried oregano. What really makes them stand out from your average roasted potato wedges is the finishing touch: a rich butter and wine sauce dotted with bright green peas. It’s absolutely delicious!

Ingredients You’ll Need

For The Potatoes

Yukon gold potatoes – They have a wonderfully creamy texture and keep their shape beautifully when roasted. This makes them an ideal choice for this dish. If you can’t find Yukon Gold, no worries—peeled russet potatoes will do just fine.
Salt & Black Pepper – These are must-haves for seasoning the potatoes, enhancing their natural flavors. Feel free to use kosher salt or sea salt as well.
Dried oregano – If you don’t have oregano on hand, dried thyme or rosemary can step in nicely.
Olive oil – This is what you’ll use for roasting the potatoes, helping them get that perfect crispiness. You can also swap it out for avocado oil or melted butter if you prefer.
Lemons – They bring a lovely brightness and acidity to the Vesuvio potatoes.

For The Sauce

Butter – It adds a rich, creamy texture that makes the sauce feel luxurious.
Garlic – Go for fresh garlic instead of the jarred variety. If you only have garlic powder on hand, about a teaspoon will do the trick.
White wine – Pick a wine that you enjoy sipping on. It really enhances the overall flavor of the dish.
Fresh lemon juice – This brings a zesty, bright flavor that lifts the sauce.
Frozen peas – They introduce a hint of sweetness that perfectly balances the sauce’s richness.

How To Make Vesuvio Potatoes?

Roast The potatoes

First, preheat your oven to 425˚F and grab a baking sheet to line with some parchment paper.
Next, season those potatoes by tossing them with a sprinkle of salt, a dash of ground black pepper, a bit of oregano, a drizzle of olive oil, and a splash of lemon juice.
Now, spread the seasoned potatoes out on the baking sheet and pop them in the oven to roast for about 30 minutes. Enjoy the delicious aroma!

Make The sauce

First, start by sautéing the garlic. Then melt some butter in a pan over medium heat, toss in the garlic, and cook it until it’s nice and fragrant. Now, let’s finish it up!
Crank the heat to medium-high, pour in the wine, and let it bubble away for about 30 seconds.
Next, add the lemon juice and the frozen peas. Lower the heat and let everything simmer for 1 to 2 minutes.
Finally, toss in the potatoes, this will give them a good mix to coat them in that delicious sauce.

Tips & Variations

Fresh lemon juice- Seriously, go for freshly squeezed lemon juice, my friends. You can get the bottled stuff which is super convenient, but nothing beats the bright, vibrant flavor of fresh lemon juice.
Consistent sizing– To ensure everything cooks evenly, make sure to cut those potato wedges to a uniform size.
Don’t crowd the pan– Let those potato wedges have a little space on the baking sheet; it helps them brown beautifully.
Spice it up– Toss in a pinch of red pepper flakes if you’re looking for a little kick.
Cheesy twist -Top off your dish with some freshly grated parmesan, pecorino, or crumbled feta.

Here Are Some Serving Suggestions

Vesuvio potatoes make a fantastic side for grilled or roasted steak, lamb, or chicken. Give my New York strip steak a try, or whip up this steak pizzaiola, or keep it simple with my grilled chicken thighs.
The zesty lemon in these potatoes complements my shrimp scampi beautifully, along with lemon pepper salmon or this quick air fryer tilapia.
Pair these potatoes with a robust main salad, like my La Scala chopped salad recipe or my chopped salmon salad.
While these Vesuvio potatoes are sure to shine on their own, they also love a little company. Serve them alongside a veggie side, like roasted green beans or grilled corn on the cob.
Take your brunch to the next level by serving Vesuvio potatoes with poached eggs, like eggs Halifax. Watching the yolk break over the potatoes and blend with that lemony oregano goodness is simply heavenly.

How To Store & Reheat Leftovers?

When it comes to your refrigerator, let those leftover Vesuvio potatoes cool down completely before you pop them into an airtight container. They’ll stay fresh in the fridge for up to 3 days. And if you’re feeling creative, mash them up the next day and whip up some quick potato croquettes!

As for the freezer, make sure to seal those cooled potatoes in a freezer-safe airtight container. They can hang out in the freezer for up to 3 months. Just remember to let them thaw in the fridge before you reheat them.

Now, when it’s time to reheat, spread the potatoes in a baking dish with some sauce and bake them in a preheated oven at 350°F for about 15-20 minutes until they’re nice and hot. If you’re in a hurry, you can also microwave them in 30-second bursts until they’re warmed through.

Conclusion

Vesuvio potatoes are a delicious and comforting side dish that’s super easy to whip up and brings a touch of Italian flair to your table. Give this simple recipe a try to add bold flavors and a hearty, rustic charm to your next dinner!

Amanda Kee