Vesuvio Potatoes

Vesuvio Potatoes are the kind of side dish that makes the whole meal better. Crispy on the edges, pillowy inside, and bursting with flavor from garlic, herbs, and a touch of chili, they’re fiery in name and absolutely comforting in taste. These potatoes get their name from the volcano-like sizzle they make when they hit hot oil, and trust me, that golden crust is worth every second in the pan.

Behind the Recipe

I first tried Vesuvio Potatoes at a cozy Italian bistro, where they arrived sizzling in a cast iron pan, perfumed with garlic and rosemary. It was love at first bite. I knew I had to recreate that magic at home. After a few experiments, I figured out how to get that perfect golden exterior while keeping the inside fluffy and tender. Now they’re my go-to for dinner parties, Sunday roasts, or just when I want potatoes that feel extra special.

Recipe Origin or Trivia

Vesuvio Potatoes hail from the Italian-American kitchen, particularly in Chicago where Chicken Vesuvio is a local legend. The dish is named after Mount Vesuvius for its bold flavors and dramatic sizzle when wine hits the hot pan. Potatoes are often cooked in the same garlicky, herby oil, soaking up all that goodness. Over time, the potatoes became a beloved side dish of their own — and it’s easy to see why.

Why You’ll Love Vesuvio Potatoes

If you love potatoes, this version will become your new obsession.

Versatile: Serve with roasted meats, grilled veggies, or even as a brunch side.

Budget-Friendly: Uses simple ingredients you probably already have at home.

Quick and Easy: Just a handful of steps for deeply flavorful results.

Customizable: You can add your favorite herbs or spice it up more.

Crowd-Pleasing: Everyone loves crispy potatoes with garlic and herbs.

Make-Ahead Friendly: Parboil ahead, then crisp up just before serving.

Great for Leftovers: Reheats like a dream in the oven or air fryer.

Chef’s Pro Tips for Perfect Results

These tips will give you those restaurant-level results every time.

• Parboil the potatoes before roasting to get the perfect tender center.
• Let the potatoes steam dry after boiling so they roast, not steam.
• Use a heavy pan (like cast iron) to get a golden crust.
• Don’t overcrowd the pan — crisping needs space.
• Add garlic near the end to avoid burning.

Kitchen Tools You’ll Need

Here’s what you need to make the crispiest, most flavorful potatoes:

Large Pot: For parboiling the potatoes.

Colander: To drain and dry the potatoes.

Cast Iron Skillet or Roasting Pan: Helps achieve that beautiful crust.

Tongs or Spatula: For turning potatoes without breaking them.

Knife and Cutting Board: For prepping the potatoes and garlic.

Ingredients in Vesuvio Potatoes

Simple, rustic ingredients come together to make something spectacular.

1. Yukon Gold Potatoes: 2 pounds, cut into wedges. Creamy texture that crisps beautifully.
2. Olive Oil: 4 tablespoons. For that golden exterior and rich flavor.
3. Garlic Cloves: 4, sliced. Brings warmth and depth.
4. Fresh Rosemary: 2 sprigs, chopped. Adds a bold, piney aroma.
5. Crushed Red Pepper Flakes: ½ teaspoon. A little heat to keep things interesting.
6. Salt: 1 teaspoon. Essential for seasoning every layer.
7. Black Pepper: ½ teaspoon. Adds balance and a bit of bite.
8. White Wine (optional): ¼ cup. Adds a slight tang and depth when deglazing.

Ingredient Substitutions

No need to stress if you’re missing something — here are easy swaps:

Yukon Gold Potatoes: Use russets or red potatoes, but adjust cooking time.

Olive Oil: Avocado oil or sunflower oil works too.

Fresh Rosemary: Dried rosemary or thyme will still deliver great flavor.

Crushed Red Pepper Flakes: Try paprika or a pinch of cayenne instead.

White Wine: Use vegetable broth or a splash of lemon juice for acidity.

Ingredient Spotlight

Yukon Gold Potatoes: These are ideal for Vesuvio — creamy inside and crisp up perfectly.

Rosemary: Earthy and aromatic, this herb gives the dish its signature Italian flair.

Instructions for Making Vesuvio Potatoes

Let’s get sizzling. These potatoes are easy to master and worth every step.

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C). If using a cast iron pan, place it in the oven to preheat too.
2. Combine Ingredients:
   In a large pot, boil the potato wedges in salted water for about 8–10 minutes until just tender. Drain and let them steam dry for 5 minutes.
3. Prepare Your Cooking Vessel:
   Carefully remove the hot pan from the oven, add olive oil, and swirl to coat. Add potatoes in a single layer.
4. Assemble the Dish:
   Sprinkle with salt, black pepper, and crushed red pepper flakes. Toss gently to coat.
5. Cook to Perfection:
   Roast for 25–30 minutes, flipping halfway, until golden and crispy. In the last 10 minutes, add sliced garlic and chopped rosemary to the pan.
6. Finishing Touches:
   Optional: splash with white wine and return to the oven for 5 more minutes to deglaze and infuse.
7. Serve and Enjoy:
   Serve immediately while hot and crispy. Garnish with more rosemary or a squeeze of lemon.

Texture & Flavor Secrets

The magic is in the contrast — ultra-crisp exteriors and creamy, fluffy interiors. The garlic and rosemary infuse the oil, flavoring every bite. A little heat from the pepper flakes makes the richness pop.

Cooking Tips & Tricks

Make your Vesuvio potatoes unforgettable with these tricks:

• Let the potatoes steam dry before roasting to avoid sogginess.
• Roast on high heat for a deep, golden crust.
• Add the garlic late so it caramelizes without burning.

What to Avoid

These easy mistakes can flatten your potato dreams:

• Overcrowding the pan — it steams, not roasts.
• Skipping the parboil step — raw centers aren’t the goal here.
• Using cold oil in a cold pan — it won’t crisp properly.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can parboil the potatoes ahead of time and store them in the fridge for up to 24 hours. Just roast when ready. Leftovers reheat beautifully in the oven or air fryer. Avoid microwaving — it softens the crispiness.

How to Serve Vesuvio Potatoes

Serve alongside roasted chicken, grilled fish, or a hearty vegetarian main. They also pair perfectly with aioli or garlic yogurt sauce for dipping. Sprinkle extra herbs or parmesan on top for added flair.

Creative Leftover Transformations

These potatoes won’t last long, but if you have extras:

• Re-crisp in the air fryer and serve with eggs for breakfast.
• Chop and toss into a frittata or hash.
• Add to a veggie wrap with greens and hummus.

Additional Tips

• Use a microplane to zest lemon over the top before serving.
• Mix in other herbs like oregano or thyme for a different twist.
• Double the recipe — they go fast!

Make It a Showstopper

Serve in a sizzling cast iron pan straight from the oven with sprigs of rosemary and a lemon wedge on the side. That presentation alone will make mouths water before the first bite.

Variations to Try

• Spicy Vesuvio: Add more chili flakes or sliced jalapeños.
• Cheesy Finish: Sprinkle parmesan or pecorino before the final roast.
• Lemon Herb: Add lemon juice and zest along with parsley at the end.
• Garlic Bomb: Add twice the garlic and roast it to golden perfection.
• Smoky Twist: Use smoked paprika for a deep, earthy flavor.

FAQ’s

Q1: Can I skip the parboiling step?

A1: It’s not recommended. Parboiling ensures fluffy insides and crispy outsides.

Q2: What type of potatoes work best?

A2: Yukon Golds are ideal, but russets and red potatoes can also work.

Q3: Can I make this dish ahead?

A3: Yes. Parboil the potatoes, store chilled, and roast when ready.

Q4: Is wine necessary?

A4: Not at all. You can skip it or substitute with broth or lemon.

Q5: How do I store leftovers?

A5: Refrigerate in an airtight container for up to 3 days.

Q6: Can I freeze Vesuvio potatoes?

A6: It’s not ideal — they lose texture. Fresh is best.

Q7: What’s the best pan to use?

A7: A cast iron skillet gives the crispiest finish.

Q8: How spicy is the dish?

A8: Mildly spicy. Adjust pepper flakes to your liking.

Q9: Can I make it oil-free?

A9: The oil is key for crispiness, but you can reduce the amount.

Q10: What goes well with it?

A10: Roasted meats, sautéed greens, or even on its own with a dipping sauce.

Conclusion

Vesuvio Potatoes are everything you want in a side dish — crispy, garlicky, herby, and deeply satisfying. They’re simple to make yet impressive to serve, and they steal the show every time. Whether it’s a weeknight meal or a festive spread, these potatoes will keep everyone coming back for seconds. Give them a try, and you’ll see exactly why they’ve earned their fiery name.

Print