Calabrian-style potatoes and onions
Fried potatoes with Tropea onions are a tasty and delicious side dish, which, thanks to the trick of double cooking, become crispy on the outside and soft on the inside. A truly original taste that will surprise you!
A special idea to offer your guests a valid alternative to the famous 'mpacchiuse potatoes, typical of Cosenza and its province.
Calabrian-style potatoes and onions, ingredients
- 1 kg of potatoes from Sila PGI
- 1 red onion from Tropea PGI
- Salt to taste
- Sweet paprika to taste (optional)
- Peanut oil for frying to taste
How to prepare Calabrian-style potatoes and onions
To make this recipe, first peel the potatoes, then cut them into slices one centimetre thick. Same procedure for the onion: peel it and cut it into wedges.
In the meantime, bring a pot of salted water to the boil and cook the potatoes and onions in it for about ten minutes. The potatoes should not overcook, but soften slightly. Drain the potatoes and onions and leave to cool.
Pour no less than two fingers of peanut oil into a large, deep frying pan and fry the potatoes and onions at the same time.
Drain the fried potatoes with onions, place them on a tray lined with paper towels and season with salt just before serving.
If desired, season the potatoes with onions with a sprinkling of sweet paprika. Enjoy your meal!
