Sticky potatoes are a classic dish of Calabrian culinary tradition, characterized by a unique texture: crispy on the outside and soft on the inside. The dialect term “‘mpacchiuse” literally means “stuck together,” indicating the peculiarity of these potatoes, which during cooking stick together forming a flavorful and compact whole.
Having grown up on bread and sticky potatoes, I’ve learned to appreciate them in all their variations: with onions, with porcini mushrooms in autumn, with bell peppers, sweet or spicy… Every family had their secret recipe! But the original version, with only potatoes and extra virgin olive oil, remains for me a timeless classic.
Slow cooking over low heat, preferably in a non-stick pan, allows the potatoes to caramelize and create a golden crust, while the inside remains soft and creamy.
There are several variations of this recipe, which include adding other ingredients such as sausage, porcini mushrooms, bell peppers, or tomatoes. Each of these variations enriches the dish with new flavors and aromas while maintaining the characteristic texture of sticky potatoes.
In this article, we present the classic recipe for sticky potatoes with red Tropea onion, a simple and tasty side dish, perfect to accompany meat or fish main courses. Follow our tips for perfect cooking and to fully enjoy this dish rich in tradition and flavor.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 204.14 (Kcal)
- Carbohydrates 35.52 (g) of which sugars 6.46 (g)
- Proteins 4.14 (g)
- Fat 6.01 (g) of which saturated 0.88 (g)of which unsaturated 0.11 (g)
- Fibers 3.87 (g)
- Sodium 39.77 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs red potatoes
- 14.1 oz red Tropea onions
- 1/4 cup extra virgin olive oil
Tools
- 1 Pan Lagostina
Steps
Let’s start by preparing our potatoes and onions! First, wash the potatoes well under running water to remove any earth residue. Then, peel them with a vegetable peeler or sharp knife and cut them into slices about 1/8 inch thick. You don’t need to be a surgeon; it’s important that the slices have a similar thickness for even cooking. If you’re comfortable in the kitchen and want perfect slices, you can use a mandoline. Now, let’s deal with the onions: peel them and slice them finely. A little trick to avoid tears? Cut them under cold running water or put them in the freezer for a few minutes before slicing.
Now that our potatoes are ready, let’s move on to cooking. Pour the extra virgin olive oil into a large non-stick pan and put it on the stove. Wait for the oil to be very hot. At this point, arrange the potatoes in layers, one on top of the other, until the entire surface of the pan is covered. Sprinkle the surface generously with fine salt. Cover the pan with a lid. Let it cook over low heat for about 8 minutes, the time needed for the potatoes to roast well on the bottom.
After 7-8 minutes, an irresistible fragrance will start to spread throughout the kitchen… and with a quick gesture, lift the lid – careful with the steam! – and add the sliced onions, distributing them carefully over the potatoes. Close the pan again and let it cook for another 20 minutes or so. And here’s the fun part: every 5 minutes or so, rotate the pan to prevent the potatoes from sticking to the bottom and ensure even cooking. This way, we’ll get irresistible potatoes: crispy on the outside, soft on the inside, a true triumph of flavors! Toward the end of cooking, don’t hesitate to taste a potato to check that it’s cooked just right.
After 20 minutes, the potatoes will be almost ready, and an inviting aroma will have invaded the kitchen. With a wooden spoon, gently stir everything: you’ll notice that some potatoes will start to break, creating a delicious cream that will coat the others. Don’t worry if some break, in fact, that’s what we want! Continue stirring without forcing too much, letting the potatoes break naturally. At this point, raise the flame and cook for another 5-10 minutes without a lid, to dry the potatoes from excess steam and concentrate the flavors. Finally, turn off the heat and let the potatoes rest in the pan for a few minutes before serving, so that the aromas blend better.
Plate and serve: Turn off the heat and let the potatoes rest in the pan for a few minutes, so that the aromas blend better. Serve them hot, perhaps with a fresh salad or a main dish of your choice. They are also excellent as a main course, with a fried egg or a sprinkle of grated cheese. And don’t forget a good glass of red wine to accompany this rustic and tasty dish!
Here are some tips for storage, variations, and suggestions to make your sticky potatoes even more special:
Storage:
Room temperature: If there are leftover potatoes, you can store them at room temperature for a day, covered with a clean cloth.
In the refrigerator:
For longer storage (2-3 days), place the potatoes in an airtight container and store them in the refrigerator.
Reheating: To reheat the potatoes, you can use the microwave or a pan. If using a pan, add a drizzle of oil and heat over low heat, stirring gently to prevent sticking.
Tips:
Choice of potatoes: Yellow-fleshed potatoes are ideal for this recipe, as they hold up well during cooking and break down just enough.
Slice thickness: Cut the potatoes into slices of uniform thickness to ensure even cooking.
Type of onion:
You can use different types of onions, such as white onions, red Tropea onions, or yellow onions. Each will add a different flavor touch to the dish.
Cooking control:
Taste the potatoes during cooking to check that they are soft enough.
Adding aromas:
At the end of cooking, you can add a sprinkle of fresh parsley for a touch of freshness to the dish.
Variations:
Sticky potatoes with peppers: Add sliced bell peppers along with the onions for an extra touch of color and flavor.
Spicy sticky potatoes:
Add a chopped fresh or dry chili pepper during cooking for a spicy version.
Sticky potatoes in the oven:
Arrange the potatoes and onions in a baking dish, drizzle with oil and salt, and bake at 350°F for about 30 minutes.
Sticky potatoes with sausage:
Sauté crumbled sausage in a pan before adding the potatoes for an even richer and tastier dish.
With these tips and variations, you can customize the sticky potato recipe and create a unique and delicious dish every time!
Wine pairing with sticky potatoes:
Here are 4 wines that pair well with sticky potatoes, with a keen eye on their Calabrian origin:
Cirò Rosso Classico Superiore DOC: A Calabrian red wine, mainly made from the Gaglioppo grape. It has a good body, soft tannins, and hints of red fruits and spices, which pair well with the savoriness and slight sweetness of the potatoes and onions.
Magliocco Canino DOC: Another Calabrian red wine, made from the native Magliocco grape. It has a more rustic and wild character compared to Cirò, with notes of dark fruit, aromatic herbs, and black pepper. Perfect to match the dish’s rusticity.
Greco di Bianco DOC: If you prefer a white wine, this is a great choice. Produced with the Greco Bianco grape, it has an intense and aromatic scent, with notes of white-fleshed fruit, flowers, and honey. Its freshness and minerality balance the softness of the potatoes.
Lambrusco Grasparossa di Castelvetro DOC: A sparkling red wine from Emilia, which with its liveliness and light tannins cleanses the palate from the slight greasiness of the potatoes. The notes of red fruits and its slight bitterness go well with the sweetness of the onions. Extra tips:
Serve red wines slightly chilled (60-64°F) to enhance their characteristics.
If the potatoes are accompanied by a main dish, choose the wine based on the latter.
Experiment and have fun finding the pairing you like best!
FAQ (Questions and Answers)
What type of potatoes is best for this recipe?
Yellow-fleshed potatoes are ideal because they hold up well during cooking and break down just right.
Is it essential to use extra virgin olive oil?
No, it’s possible to use seed oil as well. However, extra virgin olive oil gives the dish a richer and more authentic flavor.
How can I season with salt correctly?
It is advisable to start with a pinch of salt and add more only if necessary, tasting during cooking.
How to check the potatoes’ doneness?
To check doneness, insert a fork into a potato: if it penetrates easily, the potato is cooked.
What to do if the potatoes stick to the bottom of the pan?
It’s important to ensure the oil is hot before adding the potatoes and to stir regularly by moving the pan during cooking. If necessary, add a little more oil.
Can other ingredients be added to the recipe?
Certainly. You can customize the recipe by adding other ingredients such as bell peppers, sausage, bacon, herbs, or spices to taste.
Can the sticky potatoes be baked in the oven?
Yes, they can be baked in a preheated oven at 350°F for about 30 minutes, arranging them in a baking dish with oil and salt.
How to make stickier potatoes crispier?
To make the potatoes crispier, increase the heat in the last few minutes of cooking and remove the lid from the pan.
What to do if the potatoes are too dry?
If the potatoes are too dry, you can add a drizzle of raw oil or some warm broth during cooking.
How to store any leftover sticky potatoes?
Leftover sticky potatoes can be stored in the refrigerator, in an airtight container, for 2-3 days.
What are the recommended pairings for sticky potatoes?
Sticky potatoes are a versatile side dish, ideal for accompanying meat or fish main courses. They can also be enjoyed as a main course, with the addition of a fried egg or grated cheese.
