Pipi e Patati (Calabrian Peppers and Potatoes)
Pipi e Patati is a traditional Calabrian dish made with peppers, crispy potatoes and onions. This staple dish is absolutely delicious and full of flavour. Perfect served as a side dish or on top of some crusty bread.
Servings: 4 - 6 servings
Ingredients
Instructions
- Cut the bell peppers into strips discarding the seeds and trimming the membrane. Peel the onion and cut it in half. Cut it into thin slices and add them to a bowl alongside the peppers, set aside.
- Peel the potatoes and cut them in half lengthways. Cut them into half moon shaped slices about 1/2cm thick (slightly smaller than 1/4 inch).
- Add the olive oil to a large pan on a medium heat. Once hot add the potatoes and saute them for 10 minutes. Don’t stir them too often but make sure they don’t burn.
- After 10 minutes add the peppers and onions alongside the oregano, chilli flakes and a good pinch of salt.
- Fry the vegetables for about 25 minutes until the peppers are soft and the potatoes are cooked through. Stir every now and then so some of the potatoes get nice and crispy.
- Taste for seasoning and add more salt if needed. You can also adjust the chilli at this point and add more to taste.
- Serve warm or at room temperature as a side or on a slice of soft or chargrilled white crusty bread.
Video
Notes
- Cutting the potatoes - If you cut the potatoes slightly thicker they'll take longer to cook so just keep them going, stirring every now and then until they're cooked through. If the potatoes are cut extra thin they'll fall apart.
- Storage - leftovers will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.
Nutrition
Calories: 337kcal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 15mg | Potassium: 902mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1877IU | Vitamin C: 113mg | Calcium: 36mg | Iron: 2mg
