Baked Italian Potatoes How to Make Vesuvio
There are some recipes that just stick with you, aren’t there? They become part of your culinary identity, the ones you pull out when you need a guaranteed win, a little taste of home, or something to impress without breaking a sweat. For me, that recipe, the one that always brings a smile to my face and a chorus of happy sighs from anyone lucky enough to get a plate, is my Vesuvio Potatoes. You might think potatoes are just potatoes, but trust me, these are something else entirely. They’re not quite roasted, not quite mashed, but a glorious in-between that’s utterly addictive. Think of them as the ultimate cozy companion, a dish that feels both rustic and a little bit fancy, perfect for a Sunday dinner or even a weeknight when you just need a hug in food form. Honestly, if you love garlic and herbs as much as I do, you’re going to fall head over heels for these.
What are Vesuvio potatoes?
So, what exactly are these “Vesuvio Potatoes”? Well, the name itself conjures up something grand and maybe a little fiery, right? And in a way, they are! Imagine the most tender, flavorful potatoes you’ve ever had, slow-cooked to perfection with an abundance of garlic, rosemary, and olive oil. They’re named Vesuvio because, when they’re done, they have this beautiful, slightly craggy, golden-brown exterior that sort of reminds me of the slopes of a well-loved volcano – a comforting, edible volcano, of course! It’s essentially a very generous, very unctuous potato dish that celebrates simple, high-quality ingredients. It’s less about complicated techniques and more about letting the potatoes soak up all those wonderful Mediterranean flavors. It’s the kind of dish that whispers “slow down and enjoy” with every single bite.
Why you’ll love this recipe?
Oh, where do I even begin with why I adore this Vesuvio Potatoes recipe? Let’s just say it’s become a staple in my kitchen for so many reasons. First and foremost, the flavor. It’s unreal. The potatoes become so incredibly tender, practically melting in your mouth, and they’re infused with this deep, aromatic essence from all that garlic and fresh rosemary. It’s not just a garlic hit; it’s a slow, savory dance. And the texture! That slightly crispy exterior gives way to pure, fluffy potato goodness inside. It’s a textural masterpiece, if I do say so myself.
Then there’s the sheer simplicity of it all. Seriously, this is one of those recipes where you feel like a culinary wizard for minimal effort. You chop, you toss, you bake. That’s it! It’s the perfect dish for those nights when you’re exhausted but still want something amazing for dinner. And talk about budget-friendly! Potatoes, garlic, rosemary – these are some of the most affordable ingredients you can find, yet they create something that tastes like it came from a high-end restaurant.
What I love most about Vesuvio Potatoes, though, is their incredible versatility. They’re the ultimate sidekick. They go perfectly with a simple grilled chicken or fish, they can hold their own alongside a hearty steak, and they’re even divine served with a big, fresh salad for a lighter meal. I’ve found they’re a lifesaver when you have unexpected guests because they’re so easy to whip up and always a crowd-pleaser. Compared to other potato dishes, like a basic roasted potato, these feel a bit more special, more comforting, and frankly, more flavorful. This recipe is my secret weapon for making a simple meal feel truly memorable.
How do you make Vesuvio Potatoes?
Quick Overview
Making these Vesuvio Potatoes is honestly a joy because it’s so straightforward. You’ll basically be par-boiling your potatoes to get them perfectly tender, then tossing them with a generous amount of garlic, rosemary, olive oil, and some simple seasonings. Then, they get roasted until they’re beautifully golden and irresistible. It’s a method that truly coaxes out the best possible flavor and texture from humble potatoes, making them feel incredibly decadent without any fuss. You’ll be amazed at how something so simple can yield such spectacular results.
Ingredients
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This is where we start with the stars of the show. I always go for Yukon Gold or red potatoes because they hold their shape beautifully when cooked and have a lovely creamy texture. You’ll need about 2 pounds, scrubbed clean. You don’t need to peel them if they’re nice and clean; the skins get wonderfully tender and add great flavor. If you prefer them peeled, that’s totally fine too!
For the Flavor Infusion:
This is where the magic happens! You’ll want at least 8-10 cloves of garlic, and honestly, I sometimes add more if I’m feeling brave. Don’t be shy with the garlic; it mellows beautifully as it roasts. Use fresh rosemary sprigs – about 4-5 sprigs, depending on their size. The woody stems add a lovely subtle flavor too, so I usually toss them in, but you can strip the leaves if you prefer. And, of course, good quality extra virgin olive oil. Don’t skimp here; it’s a key flavor component. About half a cup should do it.
For Seasoning:
Sea salt and freshly ground black pepper are essential. I’m pretty generous with both, tasting as I go. A pinch of red pepper flakes is optional but adds a lovely little warmth that I adore, especially if I’m serving them with something mild.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 400°F (200°C). While that’s heating up, grab a large, rimmed baking sheet. I find a metal one works best for getting a nice crispy bottom. You don’t need to grease it beforehand because the olive oil from the potatoes will do the job. I usually give it a quick wipe just to make sure it’s clean and ready.
Step 2: Cut and Par-Boil Potatoes
Now, let’s prep those potatoes. Cut them into roughly 1.5-inch chunks. Try to keep them around the same size so they cook evenly. Pop these potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water – this is your first chance to season the potatoes from the inside out! Bring the water to a boil and let them cook for about 8-10 minutes. You want them to be fork-tender but not falling apart. They should yield easily when poked, but still hold their shape. Drain them really well in a colander. Letting them steam dry for a minute or two helps too. This step is crucial for that perfect texture!
Step 3: Prepare Garlic and Rosemary
While the potatoes are par-boiling, let’s get our flavor makers ready. Peel your garlic cloves. You can leave them whole, or if you like a more intense garlic flavor and a softer garlic texture, you can lightly smash them with the side of your knife. For the rosemary, either strip the leaves off the woody stems or just give the whole sprigs a good rinse. I often just give them a quick chop if I’m feeling lazy, but whole sprigs are lovely too.
Step 4: Toss Everything Together
Once the potatoes are drained and slightly cooled, toss them back into the empty pot or a large mixing bowl. Add the prepared garlic cloves and rosemary sprigs. Drizzle generously with your extra virgin olive oil. Sprinkle with sea salt, freshly ground black pepper, and that optional pinch of red pepper flakes. Now, get your hands in there (or use a large spoon!) and toss everything gently but thoroughly. You want to make sure every potato chunk, every piece of garlic, and every bit of rosemary is coated in that beautiful olive oil and seasoning. This is the point where the aroma starts to really build, and you just know you’re in for a treat.
Step 5: Arrange on Baking Sheet
Spread the seasoned potatoes and garlic evenly in a single layer on your prepared baking sheet. Don’t overcrowd the pan! If your potatoes are piled on top of each other, they’ll steam instead of roast, and we’re going for that lovely crispy-brown exterior. If you have too many potatoes for one pan, just use two. It’s worth it!
Step 6: Roast to Golden Perfection
Pop the baking sheet into your preheated oven. Roast for about 30-40 minutes, or until the potatoes are deeply golden brown and deliciously crispy on the edges, and the garlic is soft and fragrant. About halfway through the roasting time (around 20 minutes), give the pan a good shake or stir the potatoes around with a spatula to ensure even browning. Keep an eye on them, as ovens can vary. You’re looking for that beautiful, slightly rugged texture that gives them their “Vesuvio” name.
Step 7: Rest and Serve
Once they’re perfectly roasted, carefully remove the baking sheet from the oven. Let them rest for just a few minutes before serving. This allows the flavors to meld and the potatoes to firm up just a touch more. The smell filling your kitchen at this point is absolutely divine. Serve them hot, spooning them alongside your main dish or as a hearty appetizer.
What to Serve It With
Honestly, Vesuvio Potatoes are so good, they could almost be a meal on their own, but they truly shine as a side dish. For breakfast? They’re surprisingly wonderful alongside some scrambled eggs or a frittata, especially if you have some leftover from dinner. The savory, herby goodness feels like a grown-up version of breakfast potatoes.
When it comes to brunch, these are an absolute showstopper. Imagine them nestled next to a perfectly poached egg with hollandaise, or alongside some crispy bacon and maybe a fresh green salad. They add a rustic elegance to any brunch spread.
As a dessert, well, they’re not *dessert* dessert, but they can definitely satisfy that savory craving after a sweet course. Think of them as a bridge between courses, especially if you’ve had a richer meal.
And for those cozy snack times? Oh my goodness. I love to just pile a few onto a small plate and enjoy them with a glass of red wine. They are the ultimate comfort food for a rainy afternoon or a casual movie night. My absolute favorite way to serve them is alongside roasted lamb or chicken. The richness of the meat and the aromatic potatoes are a match made in heaven. They’re also fantastic with any kind of grilled fish or even just a simple tomato salad. My family often requests them with my homemade meatballs, and let me tell you, the combination is pure comfort.
Top Tips for Perfecting Your Vesuvio Potatoes
I’ve made these Vesuvio Potatoes countless times, and over the years, I’ve picked up a few tricks that I think make a real difference. First, about the potatoes themselves: using the right kind is key. Yukon Golds or red potatoes are my go-to because they’re waxy enough to hold their shape during the par-boil and roasting, but they also get wonderfully creamy inside. Avoid starchy potatoes like Russets, as they can break down too easily.
When you’re par-boiling, don’t overdo it! You want them tender, yes, but still firm enough to hold up to tossing and roasting. About 8-10 minutes once the water comes to a rolling boil is usually perfect. And make sure you drain them really well afterward. A minute or two in the colander, allowing some steam to escape, really helps to dry them out, which is essential for getting that lovely crispy exterior when they roast.
Don’t be shy with the garlic! I know 8-10 cloves sounds like a lot, but they mellow out so beautifully in the oven, becoming sweet and creamy rather than sharp and pungent. If you’re particularly sensitive to garlic, you can lightly smash the cloves instead of mincing them; this mellows the flavor even further. And fresh rosemary is a must. Dried rosemary just doesn’t give you that same vibrant, aromatic punch. If you can’t find fresh rosemary, thyme is a lovely alternative, or a mix of both!
When it comes to tossing, be gentle but thorough. You want to coat everything evenly with olive oil and seasonings, but you don’t want to mash the par-boiled potatoes. My hands are my favorite tool for this – just get in there and give it a good mix! And please, for the love of crispy potatoes, don’t overcrowd your baking sheet. This is probably the most common mistake people make. If the potatoes are too crowded, they’ll steam in their own juices and won’t get that beautiful golden-brown, slightly craggy exterior that makes these so special. Use two baking sheets if you need to; it’s absolutely worth it for the texture.
For variations, I sometimes like to add a pinch of smoked paprika along with the other seasonings for an extra layer of smoky depth. You could also toss in some whole cherry tomatoes during the last 15 minutes of roasting – they’ll caramelize beautifully and add a burst of sweet acidity. And if you’re feeling fancy, a sprinkle of flaky sea salt right before serving makes all the difference in flavor and texture.
Storing and Reheating Tips
Okay, so one of the best things about Vesuvio Potatoes is that they’re pretty forgiving when it comes to storage. If you happen to have any leftovers (which is rare in my house!), they’ll keep perfectly well. At room temperature, they’re best enjoyed within a couple of hours of being cooked, just because the texture is at its absolute peak when they’re warm and fresh.
If you need to store them for longer, the refrigerator is your best bet. Let them cool down completely before transferring them to an airtight container. They’ll stay good in the fridge for about 3-4 days. The texture will change slightly as they cool; they won’t be as crispy as when they’re first made, but they’re still incredibly delicious.
Can you freeze them? Yes, you can, though I find they are best fresh or refrigerated. If you do freeze them, make sure they’re completely cooled and packed tightly in freezer-safe containers or heavy-duty freezer bags. They should last for about 2-3 months. When you’re ready to use them, the best way to thaw is overnight in the refrigerator.
When it comes to reheating, this is where you can bring back some of that lovely crispiness. My favorite method is to spread them out on a baking sheet and reheat them in a moderate oven (around 350°F or 175°C) for about 10-15 minutes, or until they’re heated through and slightly crisped up again. If you’re in a real hurry, you can microwave them for a minute or two, but they’ll be softer. For the best results, especially if they were refrigerated, that second bake in the oven is the way to go. You don’t need to add any extra glaze or seasoning when reheating; they’re usually perfect as they are!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Vesuvio Potatoes! I really hope you give these a try. They’re more than just a side dish; they’re a little taste of simple joy that can elevate any meal. I love them because they prove that the most delicious food doesn’t need to be complicated. It’s all about good ingredients treated with care and a little bit of patience. They’re the perfect example of how humble potatoes can become the star of the show.
If you’re a fan of comforting, flavorful, and unfussy cooking, then I truly believe these Vesuvio Potatoes will become a favorite in your home too. They’re proof that deliciousness often lies in simplicity. Maybe next time you’re looking for a side that won’t disappoint, or even a fantastic vegetarian main dish, you’ll remember these.
I can’t wait to hear what you think! If you make them, please leave a comment below and let me know how they turned out. And if you have any of your own favorite variations or serving suggestions, I’d love to hear them! Happy cooking, and enjoy every single golden, garlicky bite!
Vesuvio Potatoes
Ingredients
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine the potatoes, salt, ground black pepper, oregano, olive oil, and lemon juice. Toss to coat the potatoes evenly.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake for 30 minutes or until golden brown and easily pierced with a fork.
- Melt the butter over medium heat in a large, heavy-bottomed skillet. Add the garlic and sauté for 15 seconds or until fragrant.
- Turn the heat up to medium-high. Stir in the wine and let it cook for 30 seconds. Add the lemon juice and the frozen peas. Turn the heat to medium-low and cook for 1 to 2 minutes or until the peas are bright in color and heated through.
- Add the freshly roasted potatoes to the pan and toss to coat them in the sauce.
- Remove from heat and serve.
