NEAPOLITAN ARRAGANATE POTATOES in a pan, tasty side dish recipe or main course to make quickly, typical dish without oven, summer and tasty
Delicious Neapolitan arraganate potatoes, a perfect side dish for meat or fish to make quickly with oregano, tomatoes, and onions, simple and light without an oven.
The typical recipe for Neapolitan arraganate potatoes is oven-baked but with this heat if you want to avoid turning it on, just cook them in a pan and they are delicious to serve both for lunch and dinner.
Of course, you can proceed with oven baking if you prefer or prepare a nice potato salad.
Follow me in the kitchen today with Neapolitan arraganate potatoes in a pan!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs potatoes
- 5.3 oz bread crumbs
- to taste grated bread
- 10 cherry tomatoes
- to taste dried oregano
- 1/2 white onion
Steps
Peel the potatoes and slice them about 1/5 inch thick and then boil them and drain well.
Oil a pan, place a layer of potatoes, add quartered cherry tomatoes, sliced onions, then oil, a sprinkle of grated bread, salt, and oregano.
Cover with more potato slices, oil, salt, oregano, onion, and grated bread until the ingredients are finished.
Cook with the lid on for about 10 minutes.
Bon appétit
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The perfect side dish for both meat and fish, also great to accompany mozzarella or a mix of cold cuts with a few slices of toasted bread.
I removed the onion in this case, so if you don’t prefer it, remove it or you can boil it in water and vinegar for a few minutes to eliminate the bitterness and add it to the dish.
Perfect if you add some stale bread crumbs softened a bit in milk.
