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.
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.