Vesuvio Potatoes Explode with Italian-Inspired Delight!

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.

Print

Vesuvio Potatoes

The Italian American classic Vesuvio Potatoes. Potatoes brown to perfection, and then, softened in a mixture of stock, garlic and lemon.

Course Side Dish

Cuisine Gluten free, Potatoes

Prep Time 2 minutes

Cook Time 20 minutes

Total Time 22 minutes

Servings 6 people

Author Feed Your Soul Too

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

1. 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!