Every Chicago steakhouse and Italian joint serves Vesuvio potatoes: golden, crispy on the flat side, and soaked in garlic, lemon and butter. This is my stovetop version, ready in about 20 minutes with one skillet.
Why this works
- Cut-side down, don’t move them. 3–4 minutes untouched builds the golden crust.
- A covered simmer in stock and lemon steams the insides creamy while the flavor soaks in.
- Butter at the end, spooned over, makes a glossy pan sauce.
My tips
- Pick Yukon golds of similar size so they cook evenly.
- Make sure the skillet and oil are hot before the potatoes go in, or they’ll stick instead of browning.
- Spoon the pan juices over them right before serving.
Want 5 restaurant-quality dinners?
Get my free guide, Restaurant Quality at Home: 5 signature dinners, each with one chef’s move.
The story behind it
Unleashing Flavor: Vesuvio Potatoes Explode with Italian-Inspired Delight! I wrote this post for these Vesuvio Potatoes many years ago. It remains an audience favorite and actually is a very highly searched recipe. How can something so simple draw so much attention.
INSPIRATION
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 also softened in stock and flavored with lots of garlic to get them fork tender.
HISTORY
As I often wonder, where did CHICKEN VESUVIO originate? 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.
Make ahead & storage
- Best fresh. Leftovers keep 3 days; re-crisp them in a hot skillet.
Variations
- Traditional Chicago style: add a splash of dry white wine and a pinch of oregano with the stock.
- Make it a meal: serve with roast chicken or a steak.
Questions people ask
What are Vesuvio potatoes?
A Chicago Italian-American classic: potatoes browned and braised with garlic, lemon and olive oil, often with white wine.
Can I bake them instead?
Yes. Brown them in an oven-safe skillet, then finish covered in a 400°F oven.
What goes with them?
Steak, roast chicken, or any Italian main.
You might also like: Ultimate Two-Layered Potato Bake · Spanish Sea Bass with Chickpeas · Easy Oven Baked Turkish Kabobs Two Ways
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Vesuvio Potatoes
Ingredients
- 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
Instructions
- 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!
Responses
comments – I answer every one.
I have missed potatoes. They are a bit heavy for me. If it’s gluten-free that may help.
It is all gluten free on my blog now. These potatoes have plenty of garlic. Enjoy!