Mashed potatoes

Name: Patate mpacchiuse
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di patate novelle piccole (con la buccia); 3 spicchi di aglio; Origano secco abbondante; Peperoncino calabrese (fresco o in polvere); Olio extravergine calabrese abbondante; Sale

Patate mpacchiuse

Traditional recipe

Small potatoes fried with the skin until crispy, then 'mpacchiuse' (sticky) with garlic, oil, oregano and chili pepper.

40 min

4 servings

Easy

Calabria

EasyCalabria

Patatas mpacchiuse (from 'mpacchiare', meaning 'to stick' in Calabrian dialect) are one of the most typical side dishes in Calabrian cuisine. The name describes the texture: the fried potatoes are browned until crispy on the outside and melting on the inside, then seasoned with a creamy sauce. aglio e olio which makes them 'sticky' to each other. The dish is simple but requires attention: the potatoes must be small (Calabrese 'new potatoes') and fried with their skins on, which is essential for the crunchy texture. chili pepper Abundant Calabrese is the unmistakable signature of the dish.

Instructions

Voice reading

3 steps · natural Italian voice

Wash and fry the potatoes

Wash and dry the new potatoes without peeling them; separate the larger ones. Pour plenty of oil into a skillet with high edges, bring to medium-high heat and fry for 20–25 minutes until the skin crackles and the flesh yields to a fork. Drain on paper towels to eliminate excess fat.

Flavor the oil and sauté

Heat a drizzle of olive oil over low heat with crushed garlic and chili pepper; flavor the oil without browning the garlic. Increase the heat, add the fried potatoes, and sauté vigorously for 2–3 minutes: the action should create small abrasions on the skin that absorb the aromatic oil. Add the dried oregano at the end of the sautéing.

Adjust, rest and serve

Taste and season with salt to tasteTransfer the potatoes to a warm platter to preserve their crispiness. Let them rest for 1 minute so that the flavors can meld without losing their fragrance. Serve immediately with additional oregano and, if desired, a drizzle of olive oil raw, off the heat.

Chef's Tips

The crispy skin is the hallmark: never peel potatoes. Small new potatoes are ideal: large, cut potatoes don't have the same texture. chili pepper Calabrian is fundamental: the dish must have character.