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Vesuvio Potatoes

Name: Vesuvio Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: oven
Ingredients: 2 tablespoons olive oil; 1 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 2 pounds medium uniformly sized Yukon Gold potatoes (4 to 5), cut into 1-inch-wide wedges; 3/4 cup low-sodium chicken or vegetable broth; 1/4 cup dry white wine; 4 cloves garlic, minced; 2 tablespoons unsalted butter, melted; 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon); 2 teaspoons dried oregano; 1 tablespoon finely chopped fresh parsley leaves

American

oven

potato

4 servings

분량

15 minutes

활동 시간

1 hour 5 minutes

총 시간

요리 시작

재료

2 tablespoons olive oil

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds medium uniformly sized Yukon Gold potatoes (4 to 5), cut into 1-inch-wide wedges

3/4 cup low-sodium chicken or vegetable broth

1/4 cup dry white wine

4 cloves garlic, minced

2 tablespoons unsalted butter, melted

2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

2 teaspoons dried oregano

1 tablespoon finely chopped fresh parsley leaves

방향

Heat the oven to 250°C / 500°F.

Coat the potatoes. Stir olive oil, kosher salt, and black pepper together in a large bowl. Add Yukon Gold potato wedges and toss well to coat.

Transfer the potatoes to a 9x13-inch metal baking pan (avoid glass, as it could shatter) and arrange potatoes cut-side down in a single layer.

Roast until the potatoes easily release from the pan with tongs and the bottoms are golden-brown, 15 to 20 minutes.

Make broth. Meanwhile, stir low-sodium chicken broth, dry white wine, minced garlic, melted unsalted butter, lemon juice, and dried oregano together in a liquid measuring cup.

Flip the potatoes and roast until deep golden-brown, about 10 minutes.

Add broth. Remove the pan from the oven. Carefully pour the broth mixture into the pan. Return to the oven and roast until the potatoes are very tender and most of the liquid is absorbed, 15-20 minutes.

Garnish with 1 tablespoon finely chopped fresh parsley leaves.

Leftovers can be refrigerated in an airtight container for up to 5 days.

노트

Why You’ll Love It

Inspired by a true Chicago classic. This recipe is based on chicken Vesuvio, one of the city’s most beloved Italian American dishes.

Crispy and flavorful. Potato wedges roast in a garlicky white wine broth until they’re golden and crispy around the edges and tender inside.

Potato swap. If you don’t have Yukon Golds, russet potatoes work too — just keep in mind, they’ll be a little starchier.

Alcohol-free option. You can skip the wine and use extra chicken or vegetable broth instead; the flavor will still be rich and garlicky.

영양 정보

1회 제공량

Serves 4

칼로리

305 cal

지방 전체

12.8 g

포화 지방

4.6 g

불포화 지방

0.0 g

트랜스 지방

콜레스테롤

0 mg

나트륨

611.8 mg

탄수화물 전체

42.2 g

식이섬유

5.1 g

총 당류

2.3 g

단백질

5.0 g