Potatoes Vesuvius Recipes

POTATOES VESUVIUS

Steps:

• Put potatoes in salted water and bring to a boil. Cook until potatoes are tender, about 15 minutes.
• Drain and mash the potatoes with the butter, eggs, salt and pepper. Spread mashed potatoes into a 2 quart casserole dish and make a deep well in the center of the potatoes.
• Place the cheese into the well, pressing down firmly. Bake at 375 degrees for 20-25 minutes or until chese has melted and the potatoes are heated through.

VESUVIO POTATOES

Steps:

• Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in quarters and then in half. Place potatoes in a baking dish and pour oil over them, toss to coat. Sprinkle with herbs and seasonings and bake for 45 minutes, turning the potatoes half way through the cooking period. Test with a fork to make sure it glides through. Season with salt and pepper to your taste. Recipe by: Larry Gerber

VESUVIO POTATOES

Steps:

• Heat a skillet with the oil on medium heat. When good and hot add the potatoes flat side down. Let them brown for 3 or 4 minutes and do not move them. Turn them over and add the stock, lemon juice, garlic and spices.Put a cover on the skillet and cook for 10 - 15 minutes. Finish by adding in the butter and spooning the liquid over the potatoes.Serve and enjoy!

CLASSIC CHICAGO CHICKEN VESUVIO

Steps:

• In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
• Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
• Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
• Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
• Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
• Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
• Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.

CHICKEN VESUVIO

Steps:

• Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It's OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They'll finish cooking with the chicken.)
• While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
• Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
• Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven's broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

POTATOES VESUVIUS

Steps:

• 1. Place potatoes in salt water and bring to boil. Cook until tender, about 15 minutes.
• 2. Drain and mash potatoes with butter, eggs, salt, and pepper.
• 3. Spread mashed potatoes in a 2-quart casserole dish and make a deep well in the center of potatoes.
• 4. Place cheese into the well, pressing down firmly.
• 5. Bake at 375 for 20-25 minutes, or until cheese has melted and potatoes are heated through.