Description
Crispy, golden Vesuvio Potatoes tossed with garlic, rosemary, and a touch of chili. A bold and comforting Italian-inspired side dish that’s perfect for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into wedges
- 4 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine (optional)
Instructions
- Preheat oven to 425°F (220°C). If using a cast iron pan, place it in the oven to preheat as well.
- Boil the potato wedges in salted water for 8–10 minutes until just tender. Drain and let them steam dry for 5 minutes.
- Carefully remove the hot pan from the oven, add olive oil, and swirl to coat. Add potatoes in a single layer.
- Sprinkle with salt, black pepper, and crushed red pepper. Toss gently to coat evenly.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- In the last 10 minutes, add garlic slices and chopped rosemary to the pan.
- Optional: splash with white wine and roast for an additional 5 minutes.
- Serve hot, garnished with more rosemary or lemon if desired.
Notes
- Letting the potatoes steam dry ensures extra crispiness.
- Use a heavy pan to develop a golden crust.
- Add garlic near the end to prevent burning.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vesuvio potatoes, Italian roasted potatoes, crispy garlic potatoes, rosemary potatoes