Vesuvio Potatoes

These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.

Ingredients:

4 large Idaho russet potatoes
1/4 cup extra virgin olive oil
6 cloves whole garlic
1/2 teaspoon Sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoon oregano
2 teaspoons granulated garlic
2 tablespoons chopped parsley
2/3 cup white wine
2/3 cup chicken stock

Preparation:

Preheat the oven to 400 degrees.
Peel the potatoes and cut them lengthwise into quarters.
Use a large roasting pan to heat the olive oil over medium heat. Add the garlic and the potatoes, sautéing until they turn a beautiful golden brown. Discard the garlic after the potatoes are browned.
Pour off about half of the oil and season the sautéed potatoes with salt, pepper, oregano, granulated garlic, and the parsley.
Use the white wine to deglaze the ingredients, then add the chicken stock. Remove the roasting pan from the heat and place it in the oven.
Bake for about 12 minutes, or until the potatoes are fork tender.
Arrange the potatoes on a preheated serving platter, then drizzle them with the pan juices and serve.

Directions:
These are delicious when served with a fine quality steak, lamb, or
chicken. Use a fine quality olive oil, and make sure the garlic is
fresh. When serving a side dish that's as rich and
flavorful as this one, it's important to serve another dish that
provides the palate with a "resting place." If you're serving a
vegetable, for example, keep it simple and straightforward, without
a lot of spices. This recipe comes from the book "Harry Caray's
Restaurant" by Jane and Michael Stern.

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Vesuvio Potatoes

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