The rough potatoes are a typical dish of Sicilian cuisine, particularly from the area of Trapani. It is a simple yet very tasty dish made of oven-baked potato slices with cherry tomatoes, onion, and mozzarella. Rough potatoes originated as a humble dish, typical of farming families who had access to the simplest ingredients from the land: potatoes, tomatoes, and onions. This dish could easily become a single, nutritious meal for the whole family, especially when enriched with cheese and, in some variations, sausage or other cold cuts. The word ‘vastase’ in Sicilian dialect means ‘cheeky’ or ‘coarse’, which in this context refers to something rustic, abundant, and without too much fuss. And that’s just it, the genuineness of rough potatoes makes them perfect for a dinner with friends or any family occasion where you crave a tasty and genuine dish.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
- Energy 251.38 (Kcal)
- Carbohydrates 22.51 (g) of which sugars 5.20 (g)
- Proteins 9.60 (g)
- Fat 14.21 (g) of which saturated 5.38 (g)of which unsaturated 2.35 (g)
- Fibers 2.85 (g)
- Sodium 257.43 (mg)
Indicative values for a portion of 150 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 for rough potatoes from Trapani
The quantities are for an appetizer or side dish for 4 people or a main dish for 2 people.
- 14 oz potatoes
- 1/2 onion
- 6.5 oz cherry tomatoes
- 4.5 oz mozzarella
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- to taste pepper
- 2 pinches oregano
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Pan 8.5-inch diameter
- Parchment Paper
How to prepare rough potatoes from Trapani
To prepare rough potatoes, start by peeling the potatoes. Slice them thick enough (about 0.4 inches) (1). Peel the onion and slice it very thinly (2).
Wash the cherry tomatoes and cut them in half (3). If using larger tomatoes, you can slice them or cut them into not too small cubes. Also slice the mozzarella (4) and let it drain well on a cutting board or in a strainer, so it loses most of its water.
Now that all the ingredients are ready, you can assemble your rough potatoes. You can season the vegetables in a bowl or directly in the pan you will use to cook them. Line an 8.5-inch diameter baking pan with parchment paper. Arrange the potatoes and onions and season them with a pinch of salt, pepper, and 2 tablespoons of oil (5). Mix with a spoon or with your hands to evenly distribute the seasoning, then add the cherry tomatoes and season them with another pinch of salt, 1 more tablespoon of oil, and a bit of oregano (6).
Mix again carefully to ensure the ingredients are well distributed within the pan (7). Bake the rough potatoes in the preheated oven at 392°F (fan) for about 35 minutes until the potatoes are lightly golden (8).
Take them out of the oven and place the mozzarella slices on top (9). Put them back in the oven for 5-10 minutes, just enough time to melt the cheese (10).
Serve the rough potatoes immediately. They are excellent as an appetizer or as a rich side dish, but in larger quantities, you can also propose them as a main course, as they are quite filling.
Storage
Rough potatoes should be eaten freshly made, but if there are leftovers, they are also good at room temperature. You can store them in the refrigerator for one day.
Tips and Variations
Instead of mozzarella, the traditional recipe for rough potatoes can also include caciocavallo, which is widespread in Sicilian cuisine. If you want to enrich them and give them more flavor, you can also add cubes of pancetta or crumbled sausage.
