Patate in Tecia (Italian Pan-Fried Potatoes)
Category: Side Dish
Serves: 4
Patate in Tecia is a delightful Italian side dish that combines the rustic flavors of potatoes, crispy pancetta, and sautéed onions. The dish, traditionally made in a large pan (the “tecia”), is a comfort food favorite, offering a rich and savory taste that complements many main courses. The soft potatoes, enhanced by the pancetta’s salty crunch, make for a satisfying addition to any meal. Here’s how to prepare it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg (about 2.2 lbs) |
| Pancetta (cured pork belly) | 100 g (3.5 oz) |
| White onions | 1 large |
| Extra virgin olive oil | 20 g (1 tbsp) |
| Fine salt | To taste |
| Black pepper | To taste |
| Vegetable broth | 200 g (approx. 1 cup) |
| Butter | 15 g (1 tbsp) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fats | 12 g |
| Saturated Fat | 4 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Instructions
-
Prepare the Potatoes: Begin by thoroughly washing the potatoes to remove any dirt. Once cleaned, place them in a large pot, adding enough water to cover them. Bring the water to a boil over medium heat. Let the potatoes cook for about 30 minutes or until fork-tender, ensuring they remain firm enough to hold their shape. Test their doneness by piercing them with a fork; they should be soft but not falling apart.
-
Prepare the Other Ingredients: While the potatoes are cooking, peel and finely slice the onion into thin rings. Then, slice the pancetta into small pieces or strips, depending on your preference.
-
Cool the Potatoes: After boiling, drain the potatoes and set them aside to cool slightly, just enough to handle. Once they are cool enough, peel off the skins and slice them in half lengthwise. The slices can be a bit rustic, as the rough edges will add to the flavor when fried.
-
Sauté the Onions: In a large frying pan (the “tecia”), heat the olive oil over medium heat. Add the butter and let it melt, then toss in the sliced onions. Sauté the onions for about 10 minutes, stirring occasionally, until they become soft and golden brown.
-
Add Pancetta and Potatoes: Once the onions are beautifully caramelized, add the pancetta to the pan. Let it cook for a few minutes, stirring occasionally, until the pancetta becomes crisp and slightly browned.
-
Fry the Potatoes: Gently add the halved potatoes to the pan with the onions and pancetta. Using a wooden spoon or a spatula, lightly press down on the potatoes to crush them slightly, releasing their starchy goodness. Sprinkle with a pinch of salt and freshly ground black pepper to taste.
-
Add Broth and Continue Cooking: Slowly add the vegetable broth, just enough to keep the potatoes from sticking to the pan. Stir everything together and cook for another 10-13 minutes, occasionally adding more broth if necessary. Continue to cook until the potatoes form a crispy crust on the bottom, while remaining soft on the inside.
-
Finishing Touches: Once the potatoes are golden brown and crispy, remove the pan from the heat. The potatoes should have a lovely, caramelized crust, with the onions and pancetta adding a deep, savory flavor.
-
Serve: Transfer the Patate in Tecia to a serving platter and serve hot. This dish pairs beautifully with roasted meats, grilled vegetables, or as a standalone treat. The perfect balance of crispy, creamy, and salty flavors will make this a new favorite side dish on your table.
Enjoy this traditional Italian side dish, rich in flavor and full of rustic charm!
