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These Vesuvio potatoes are a shining star on any dinner table. Golden potato wedges roasted to perfection with a zesty blend of lemon juice and oregano are tossed in a luscious lemon-butter sauce with bright peas to make a wonderfully flavorful, hearty side dish.
If you’re after all the potato goodness, try my melting potatoes and my smashed potatoes in the air fryer—both are just as irresistible!
Patate al forno alla vesuviana, or Vesuvian roasted potatoes, is an Italian dish named after Mount Vesuvius, a volcano near the Bay of Naples in Italy. And if I could bet on it, I’d say Vesuvio potatoes are about to become your new go-to side dish.
Lovely golden potato wedges are lightly coated in an aromatic blend of olive oil, lemon, juice, oregano, salt, and pepper before being roasted to a perfect crispy on the outside and tender on the inside. They are then tossed in a rich, flavorful sauce made of butter, garlic, white wine, and lemon juice. Bright pops of color come from the peas that are thrown into the sauce at the very end. Every bite is a wonderfully savory, zingy flavor explosion that will have you coming back for seconds and craving more after that.
This hearty potato side is incredibly easy to make and goes with almost any entree or side you can think of. And if you like this recipe, you might want to think about checking out my Vesuvio Chicken.
Why You’ll Love This Potato Wedges Recipe
- Simplicity. These easy Vesuvio potatoes require minimal effort and basic ingredients, making them perfect for both novice and experienced home cooks.
- Delicious. The combination of bright, fresh lemon juice, earthy oregano, rich notes of butter, acidity from the wine, and a hint of garlic come together to create an explosion of flavors that take simple potatoes and turn them into something extraordinary—just like in a classic potato salad!
- Versatility. I love that you can serve these potatoes with just about anything. They pair beautifully with various proteins as well as other side dishes.
What Are Vesuvio Potatoes?
Vesuvio potatoes originate from Italian-American cuisine. They’re typically made from Yukon Gold potatoes cut into wedges and roasted with a delightful blend of lemon juice and dried oregano. What sets them apart from plain ol’ roasted potato wedges is the finishing touch: a velvety butter and wine sauce studded with vibrant green peas. It’s delish!
Ingredients You’ll Need
For the potatoes
- Yukon gold potatoes – These potatoes have a creamy texture and hold their shape well when roasted, making them perfect for this dish. If you don’t have Yukon Gold, peeled russet potatoes would work as well.
- Salt & Black Pepper – Essential for seasoning the potatoes, bringing out their natural flavors. You can use kosher salt or sea salt, too.
- Dried oregano – Dried thyme or rosemary are good substitutes.
- Olive oil – Used for roasting the potatoes and helping them crisp up. Avocado oil or melted butter can be used.
- Lemons – Adds brightness and acidity to Vesuvio potatoes.
For the sauce
- Butter – Provides richness and a smooth, velvety texture to the sauce.
- Garlic – Use fresh garlic, not the jarred stuff. If you only have garlic powder, use around a teaspoon of it.
- White wine – Choose a wine you enjoy drinking. It will make a difference in the final flavor of the dish.
- Fresh lemon juice – Contributes a fresh, tangy flavor to brighten the sauce.
- Frozen peas – The peas add a slight sweetness to the dish and help balance the richness of the sauce.
Which Potatoes Are Best To Use?
I prefer a waxy, somewhat starchy potato here. Yukon golds are my favorites, but baby Dutch yellow potatoes or even fingerling potatoes will also work. You’ll see people use russet potatoes instead. You can do it, but their floury texture and bland flavor profile don’t measure up to the other potatoes, in my opinion.
How to Make Vesuvio Potatoes
Here’s a quick look at how to make Vesuvio potatoes. Be sure to scroll to the recipe card below for more detailed instructions.
Roast the potatoes
- Prep. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Season the potatoes. Toss the potatoes with salt, ground black pepper, oregano, olive oil, and lemon juice.
- Roast. Arrange the potatoes on the prepared baking sheet and bake for 30 minutes.
Make the sauce
- Sauté the garlic. Melt the butter over medium heat, add the garlic, and sauté until fragrant.
- Finish it off. Turn the heat up to medium-high, add the wine, and let it cook for 30 seconds. Add the lemon juice and the frozen peas. Turn the heat down and simmer for 1-2 minutes.
- Add the potatoes. Add the potatoes to the pan and toss to coat them in the sauce.
Tips & Variations
Get this Vesuvio potatoes recipe right by following these simple tips and tricks. Don’t be afraid to experiment a bit to make it your own.
- Fresh lemon juice. Use freshly squeezed lemon juice, friends. I know the bottled stuff is so convenient, but the flavor of fresh lemon juice is just so much brighter and better all around.
- Consistent sizing. Please ensure even cooking by cutting the potato wedges to a uniform size.
- Don’t crowd the pan. Give the potato wedges a little room to breathe on the baking sheet for better browning.
- Spice it up. Add a pinch of red pepper flakes for some heat.
- Cheesy twist. Sprinkle freshly grated parmesan, pecorino, or crumbled feta over the finished dish. Or take inspiration from these cheesy potatoes recipe!
- Herby fun. Experiment with different herbs like rosemary, thyme, or basil for a unique flavor profile.
Serving Suggestions
These delicious potatoes go so well with a myriad of sides and mains. Here are some of my favorite things to serve them with.
- Meaty mains. Vesuvio potatoes are an excellent side dish for grilled or roasted steak, lamb, or chicken. Try my New York strip steak, this steak pizzaiola, or my simple grilled chicken thighs.
- Seafood. The bright lemon in these potatoes pairs nicely with my shrimp scampi, lemon pepper salmon, or this easy air fryer tilapia.
- Salad. Serve these potatoes with a hearty main salad like this La Scala chopped salad recipe or my chopped salmon salad.
- Veggie sides. These Vesuvio potatoes will steal the show on the side dish front, but that doesn’t mean they don’t enjoy a little company. Serve them with a veggie-based side, such as roasted green beans or grilled corn on the cob.
- Brunch. Elevate your brunch spread by serving Vesuvio potatoes with poached eggs like eggs Halifax. The way the yolk breaks over the potatoes and mingles with the lemony oregano goodness is divine.
How to Store & Reheat Leftovers
- Refrigerator. Allow leftover Vesuvio potatoes to cool completely before sealing them in an airtight container and storing them in the fridge for up to 3 days.
- Freezer. Seal the cooled Vesuvio potatoes in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow the potatoes to thaw in the fridge before reheating.
- Reheating. To reheat, arrange the potatoes in a baking dish with the sauce and bake in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, microwave them in 30-second intervals until warm.
More Easy Potato Sides
I love potatoes. They are affordable and easy to prepare and there is something so heartwarming about them. Once you’ve tried this Vesuvio potato recipe, I encourage you to make air fryer potato chips and buttermilk mashed potatoes! Also, have a look at these other delicious recipes that take the simple potato and turn it into something worth writing home about.
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Vesuvio Potatoes
Ingredients
For the potatoes
- 2 pounds Yukon gold potatoes, quartered lengthwise
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 tablespoon olive oil
- 3 lemons, juiced
For the sauce
- 6 tablespoons butter
- 4 cloves garlic, sliced
- 3 tablespoons white wine
- 3 tablespoons fresh lemon juice
- ½ cup frozen peas
Instructions
Roast the potatoes
- Prep. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Season the potatoes. 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.
- Roast. 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.
Make the sauce
- Sauté the garlic. Melt the butter over medium heat in a large, heavy-bottomed skillet. Add the garlic and sauté for 15 seconds or until fragrant.
- Finish it off. 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 potatoes. Add the freshly roasted potatoes to the pan and toss to coat them in the sauce.
- Remove from heat and serve.
Notes
- Potatoes: Opt for waxy, slightly starchy varieties like Yukon gold or baby Dutch yellow for the best flavor and texture. Russets will also work.
- Soaking: Consider soaking the potatoes in cold water for about 30 minutes before cooking to remove excess starch, producing a crispier texture.
- Consistency: Ensure even cooking with uniformly cut potato wedges.
- Lemon Juice: Always choose fresh over bottled for a brighter, superior taste.
- Space Out The Potatoes: Avoid crowding the baking sheet to achieve optimal browning.
- Spices: Add heat with a dash of red pepper flakes or different spices like paprika or cayenne for a bit of a kick and a depth of flavor.
- Cheese: Enhance flavor with a sprinkle of parmesan, pecorino, or feta.
- Herbs: Experiment with herbs like rosemary, thyme, or basil for diverse flavors.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
