These Vesuvio potatoes are made with roasted golden potato wedges seasoned with a zesty blend of lemon juice and oregano and tossed in a luscious lemon-butter sauce with peas.
Servings : 4servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
For the potatoes
2poundsYukon gold potatoes,quartered lengthwise
2teaspoonssalt
1teaspoonfreshly ground black pepper
2teaspoonsdried oregano
2tablespoonolive oil
3lemons,juiced
For the sauce
6tablespoonsbutter
4clovesgarlic,sliced
3tablespoonswhite wine
3tablespoonsfresh lemon juice
½cupfrozen 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.
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.