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Vesuvio Potatoes

By Leslie Blythe    

October 27, 2025

Vesuvio Potatoes are a classic of Italian-American recipe, particularly associated with Chicago, Illinois, where it is believed to have originated in the 1930s. It's named after Mount Vesuvius, the volcano near Naples, Italy. They are garlicky, lemony wine-infused potato wedges. The original dish is Chicken Vesuvio. I went to Mount Vesuvius when I was 16 with my friend Alina. I have a pathological fear of heights. Hence, going to the top of Mount Vesuvius on the back of a mule was a bad idea..... Ditto Saint Paul's cathedral dome in London.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 - 6 Servings

Ingredients

2 tablespoons olive oil

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

2 pounds medium uniformly sized Yukon Gold potatoes (4 to 5), cut into 1-inch-wide wedges

¾ cup low-sodium chicken or vegetable broth

¼ cup dry white wine

4 cloves garlic, minced

2 tablespoons unsalted butter, melted

2 tablespoons lemon juice

2 teaspoons dried oregano

1 tablespoon parsley, finely chopped

Directions

1Heat the oven to 500°F. Stir the olive oil, salt, and pepper together in a large bowl. Add the potato wedges and toss well to coat.

2Transfer the potatoes to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or 9x13-inch rimmed baking sheet (quarter-sheet pan) and arrange cut-side down in a single layer.

3Roast until the potatoes easily release from the pan with tongs and the bottoms are golden-brown, 15 to 20 minutes. Flip the potatoes and roast until deep golden-brown, about 10 minutes.

4Meanwhile, stir the chicken broth, white wine, garlic cloves, butter, lemon juice, and oregano together in a liquid measuring cup.

5Remove the pan from the oven. Carefully pour the broth mixture into the pan. Return to the oven and roast until the potatoes are very tender and most of the liquid is absorbed, 15 to 20 minutes. Garnish with 1 tablespoon finely chopped fresh parsley leaves.

Recipe from the kitchen.

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