Married Potatoes is a delicious recipe from the Abruzzo regional tradition, a humble and rustic dish of great goodness and excellent for accompanying any meal.
Being a recipe that is also passed down orally, there are many versions, all excellent and appreciable, where sometimes sausage is added and both breadcrumbs and bread crumbs are used.
The married potatoes are like a tasty potato pie, which is a classic of our cuisine and you can also find other versions on the blog like the 
potato parmigiana, 
Savoyard potatoes, 
potato cake with mortadella and scamorza and
the crumble of potatoes.
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MARRIED POTATOES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MARRIED POTATOES
- 2.2 lbs Potatoes
- 9 oz scamorza
- 3.5 oz pecorino (grated)
- 1 bunch Parsley (chopped)
- 7 oz stale bread (not hard)
- 1 clove of garlic
- to taste extra virgin olive oil
- to taste Fine salt
- to taste black pepper
Tools RECIPE MARRIED POTATOES
#ADV
- Potato peeler
- Baking pan
- Mandoline
Preparation Recipe Married Potatoes
Crumble the bread crumbs and brown them in the oven at about 392°F. In a bowl, place the toasted bread, parsley and chopped garlic. Season with salt and pepper.
Peel the potatoes and use the mandoline to slice them thinly.
Grease a baking pan approximately 7 x 11 in and make a first layer of potatoes.
Sprinkle them with the aromatic breadcrumb, slices of scamorza and enough grated pecorino but save some for the final gratin.
Alternate other layers adding a little extra virgin olive oil between each one. Bake in a preheated oven at 338°F for about 1 hour and 10 minutes.
After 60 minutes take out the pan and add the scamorza and the reserved breadcrumbs.
A cheesy and flavorful dish with these delicious marinated potatoes and… enjoy this traditional recipe!
Annalisa
Tips and notes
Every Italian region carries many recipes, more or less famous and all passed down orally or in old and worn-out cookbooks from mother to children.
We have many versions of recipes that have now become national heritage and among these, the Abruzzo region boasts numerous recipes also linked to products like red garlic from Sulmona, cicerchia, spelt and many other foods that offer many excellent preparations that you can read in the list of regional recipes!
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