The SICILIAN SWEET-AND-SOUR POTATOES are a simple, genuine side dish that contains all the magic of southern flavors. A peasant-heritage dish that, with a few ingredients, manages to express the true soul of Sicilian cooking: balance, contrast and the smell of home.
The potatoes, cut into cubes, parboiled and browned in a pan with sweet red onions, are seasoned with an irresistible dressing based on vinegar and sugar, typical of the island tradition, plus capers and olives.
The result is an explosion of sweet-and-salty flavors, perfect to accompany roast meats, grilled fish or aged cheeses.
Like many Sicilian recipes, this one is born from simplicity and the ability to highlight seasonal ingredients. Sweet-and-sour potatoes can be enjoyed hot, warm or cold, and in fact they are even tastier the next day because resting allows the flavors to meld perfectly.
A versatile and aromatic side dish that wins over with its authenticity and that unmistakable sweet-and-sour touch that only Sicilian cuisine can give.
You might also like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs potatoes
- 1 red onion (large)
- to taste extra virgin olive oil
- Half cup white wine vinegar
- 1 tbsp sugar
- 3 oz green olives
- 1 tbsp capers (salted)
- to taste salt
- to taste black pepper
For Sicilian sweet-and-sour potatoes you will need
- 1 Pot
- 1 Pan
- 1 Small bowl
Preparation of sweet-and-sour Sicilian potatoes
Peel the potatoes, cut them into cubes or wedges and rinse them in water to remove some of the starch. Then boil them in salted water for 6-8 minutes. They should soften but remain firm.
In a large skillet, heat the oil and add the thinly sliced onion and a pinch of salt. Let it soften gently for about 10 minutes, until translucent and fragrant.
Add the drained potatoes and brown them over medium heat for 8-10 minutes, stirring gently so as not to break them.
In a small bowl, dissolve the sugar in the vinegar and pour it into the skillet. Raise the heat slightly and let it evaporate for a couple of minutes, until the potatoes become glossy and well coated. Season with salt and pepper.Add the rinsed capers, the olives and let them flavor the dish for another minute.
They are excellent hot or warm, but also cold: in fact, they are even better the next day because the flavors blend together more harmoniously.
Tips
You can add a pinch of oregano or fresh mint for an aromatic touch typical of Sicily.
For a richer version, try adding zucchini or bell peppers cut into strips.
