Description
Vesuvio Potatoes are crispy, golden, and bursting with lemony garlic flavor. Inspired by Chicago’s famous Chicken Vesuvio, this vegan twist features roasted Yukon Gold potatoes tossed in herbs, garlic, and fresh parsley for a bold and comforting side dish.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons vegan butter
- 4 cloves garlic, thinly sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment or lightly grease it.
- Boil potato wedges in a large pot of water for 7–8 minutes until just tender. Drain and let dry slightly.
- Toss potatoes with olive oil, melted vegan butter, Italian seasoning, salt, and pepper.
- Spread in a single layer on the baking sheet and roast for 25 minutes.
- Flip potatoes and add sliced garlic across the tray. Roast an additional 10–15 minutes until golden and crispy.
- Remove from oven and toss immediately with lemon juice and chopped parsley.
- Serve hot with optional lemon wedges on the side.
Notes
- Parboiling helps achieve a soft inside and crispy outside.
- Don’t overcrowd the pan or the potatoes will steam instead of roast.
- Use a preheated baking sheet for an even crispier crust.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg