You only need a few ingredients to prepare these Ampezzane potatoes that I’m sure you’ll love. You’ll love them because potatoes never disappoint and because they’re super easy to make, but most importantly because they’re delicious, tasty, and appetizing. So when you’re in the mood for a tasty dish, don’t hesitate to try them. They are a perfect match with meat. I, who don’t particularly love meat, ate them just like that… on their own! Mmmmmmmm! Oh, and don’t forget… I suggest you also try the Ampezzane salad.
Other potato recipes that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ampezzane Potatoes
- 2 lbs Potatoes (weighed with skin)
- 3.5 oz Speck (thinly sliced)
- 1 onion (red or yellow)
- Extra virgin olive oil
- Salt
- Black pepper
Tools
- 1 Mandoline slicer
- 1 Pot
- 1 Pan
Preparation of Ampezzane Potatoes
Don’t get too hung up on the ingredient quantities! They’re purely indicative, at least as far as I’m concerned. What matters is the process. Then you can add more potatoes, less speck, more onion. In short, you can manage them as you prefer. I assure you the result will still be excellent.
First, wash the potatoes and boil them with the skin starting in cold salted water. Drain them when they are still a bit “firm”, peel them, and cut them into medium-sized pieces (so neither too small, nor too large).
Peel the onion (I used a red one, but yellow is fine too) and slice it thinly with a mandoline slicer.
Slice the speck into strips after removing any fatty parts.
In a pan, heat a few tablespoons of oil and sauté the potato pieces until they turn golden. Stir them often.
Then add the onion slices, a generous pinch of salt, and a good grind of black pepper, and continue cooking until the onions have wilted. Again, stir often.
Finally, add the strips of speck and toss everything quickly.
Turn off the heat, adjust the salt (if necessary) and serve the Ampezzane potatoes immediately, piping hot. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social networks to always stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you from the bottom of my heart!
