Vesuvio Potatoes Recipe
Description
Enjoy Golden Vesuvio Potatoes, crispy on the outside and tender on the inside, making them the perfect savory side dish for any meal.
Ingredients
- 2 pounds baby potatoes, or Yukon Gold potatoes, cut into halves or quarters
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 teaspoon parsley
- 2 tablespoons lemon juice
- 1/2 cup chicken broth, or vegetable broth for a vegetarian option
- Salt and pepper to taste
Instructions
- Wash and cut the potatoes into wedges, ensuring they are evenly sized for uniform cooking.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Place the potato wedges in the skillet, cut side down, and sear until golden and crispy on one side, then flip and repeat.
- Add minced garlic, fresh rosemary, and parsley to the skillet, stirring gently to coat the potatoes in the aromatic flavors.
- Pour in fresh lemon juice to deglaze the pan, scraping up any browned bits for extra flavor.
- Add chicken or vegetable broth to the skillet, cover with a lid, and let the potatoes simmer until tender and infused with the savory broth.
- Season with salt and pepper, adjusting to your preference.
- Sprinkle with fresh parsley before serving and enjoy the flavorful, crispy-yet-tender Vesuvio Potatoes!
Equipment
- Skillet, or Cast-Iron Skillet
- Tongs
Nutrition
Serving: 1ServingCalories: 138kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 62mgPotassium: 492mgFiber: 3gSugar: 1gVitamin A: 11IUVitamin C: 24mgCalcium: 18mgIron: 1mg