There is no better use for fresh sage and rosemary than this dish in my opinion. I remember Chicken Vesuvio at Ristorante Italia on Harlem Ave in Chicago where Pina Lollino had the best Italian food in Chicago. I came up with this recipe while trying to duplicate Pina’s Vesuvio Potatoes for a cooking class I was teaching at The Party Source in Bellevue, KY.
2 pounds red potatoes wedged or Idaho Russet wedged
Olive Oil as needed
1 handful fresh sage about ten large leaves roughly chopped
1 handful fresh rosemary about 3 6 inch sprigs finely chopped
Salt and Black Pepper to taste
4 cloves garlic roughly chopped
Preheat oven to 400
Heat an oven proof skillet ( I use cast Iron) to medium high. Generously drizzle enough olive olive oil to coat the pan. Add potato wedges and a good amount of black pepper. Brown the potatoes well.
Tip: When frying potatoes do not add salt until the potatoes are almost cooked. The salt draws out the liquid and makes them stick.
Add sage and rosemary and mix well adding more olive oil if necessary. I use quite a bit of olive oil in this recipe. Add garlic and sprinkle generously with salt and put into a 375-400 degree oven. After 15 minutes pull pan out and stir and turn over with spatula. Put back into oven and cook for 10-15 more minutes. We are looking for nice browned potatoes, not burned! If your potatoes are done before the time I specified, take them out. The garlic will brown and get bitter the longer it stays in the oven.
This is my favorite potato dish and all my friends that have tried it say it’s their’s as well.