There are several variants of Milanese style potatoes. Some use butter, some use oil; some add bacon, while others omit it. I’ve heard some even prepare them without tomato. Here I present my version: with oil, bacon, and tomato puree. They are a delicious side dish that you will enjoy mopping up with bread. And they are also easy to make, though not very quick. Perfect to accompany meat dishes and ideal in the autumn-winter period as they must be eaten strictly hot.
Other potato side dishes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Milanese Style Potatoes
- 1.76 lbs potatoes (weighed with peel)
- 1 yellow onion
- 1.76 oz smoked bacon
- 1/4 cup dry white wine
- 10.58 oz tomato puree
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
Preparation of Milanese Style Potatoes
Wash the potatoes thoroughly and cook them with the peel starting from cold salted water.
Boil them for about 15 minutes, then peel and slice them about 1/4 inch thick.
Peel the onion and slice it into rings.
In a large pan, heat a couple of tablespoons of oil and sauté the onion.
When it has slightly softened, add the diced bacon and brown for 4/5 minutes.
Then add the sliced potatoes and let them flavor over high heat for a moment.
Pour in the white wine, lower the heat, and let it evaporate for a couple of minutes.
Finally, add the tomato puree and continue cooking over medium-low heat for about ten minutes, adding a few tablespoons of hot water when the sauce dries too much. When done, adjust the seasoning with salt and pepper. Stir often and very gently.
Milanese style potatoes should be served hot, sprinkled with chopped parsley. Enjoy! Paola
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