The inspiration for these Vesuvio Potatoes are finishing off the traditional vesuvio recipe. These potatoes were part of my SALMON VESUVIO recipe. The potatoes were made separate from the salmon. The potatoes were first charred in a skillet to get good browning. The potatoes were softened in stock and flavored with lots of garlic.
As I often wonder, where did CHICKEN VESUVIO come from? Interestingly, wikipedia says this is an Italian American dish and they credit Chicago as the biggest promoter of this dish. I grew up very familiar with this dish and fondly recall that my dad ordered it often. It is a simple dish that picks up on traditional Italian flavors of garlic and wine – pretty simple.
These potatoes have so much flavor and are so easy to prepare. As you can see below, the potatoes are browned and then flavored with stock, garlic and a little butter for good measure. These potatoes would be good with most any protein. Obviously, the traditional is chicken and I paired them with salmon. Garlic potatoes would go so good with so many types of beef. So give these a try.
The potatoes cut in half horizontally.
The cooking of the potatoes.
The Vesuvio Potatoes plated.
- 3 Lbs Yukon gold potatoes Cut horizontally
- 3/4 Cup Chicken Stock
- 1/4 Cup Lemon Juice
- 5 Cloves Garlic chopped
- 1 Tbsp Butter
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Olive Oil
Heat a skillet with the oil on medium heat. When good and hot add the potatoes flat side down. Let them brown for 3 or 4 minutes and do not move them. Turn them over and add the stock, lemon juice, garlic and spices.
Put a cover on the skillet and cook for 10 - 15 minutes. Finish by adding in the butter and spooning the liquid over the potatoes.
Serve and enjoy!