Fried, baked, potatoes are good any way you cook them.
In Calabria, one of the tastiest recipes, although really simple, is “patate ‘mpacchiuse”.
The name of the dish, so particular and evocative, refers to the main characteristic of this preparation, which calls for the potatoes to stick together while cooking, thus creating a delicious outer crust while remaining very soft inside.
Today I’m going to give you some tips for preparing “patate ‘mpacchiuse” according to the original recipe, fully respecting the Calabrian culinary tradition.
Patate 'mpacchiuse: Potato & Onions
- 5 medium Potatoes
- 4 cups Onions
- 1/4 cup Extra Virgin Olive Oil
- Salt to taste
- Peel the potatoes and then cut them into thick slices.
- Peel the onion, cut it in half first and then make slices less than half an inch thick.
- Heat the oil in a pan and then add the potatoes, adjusting for salt.
- Cover with a lid and cook for 8 minutes, without stirring or moving the pan.
- After the 8 minutes have elapsed, remove the lid and add the onions.
- Cover again and cook for another 20 minutes, stirring the pan occasionally so they do not stick to the bottom.
- You can now remove the lid and continue cooking over medium heat for about 15 minutes.
- At this stage remember not to saute the potatoes more than two or three times so that they remain intact.
- The cooking is now complete.
- With a skimmer you can scoop out the potatoes and transfer them to a serving dish.
- You can store them for up to two days, but the goodness of the freshly prepared dish will be unsurpassed.
- An explosion of all-Calabrian flavors that will leave your guests speechless.