The ‘mpacchiuse potatoes are a classic side dish of Calabrian cuisine. Usually, the ‘mpacchiuse potatoes are made in a pan, but I often prepare them in the oven, lighter, less greasy, and just as tasty. ‘Mpacchiuse potatoes can be prepared only with potatoes, or to make them tastier, you can add some onion, usually the red Tropea, but you can also add peppers and olives to make them even more delicious. Calabrian cuisine often offers simple yet very flavorful dishes, and baked ‘mpacchiuse potatoes are one of them. I prepare them often, and we also often find them on the menu not only in typical trattorias but also in more renowned restaurants, perhaps as a side dish to an excellent baked fish main course, such as sea bass or baked sea bream.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large potatoes
- 15 onion
- to taste oregano
- to taste salt
- to taste olive oil
- to taste black pepper
Tools to Prepare ‘Mpacchiuse Potatoes
- 1 Potato peeler
- 1 Mandoline
- 1 Baking sheet
- 2 Parchment paper
- 1 Bowl
Steps to Prepare Baked ‘Mpacchiuse Potatoes
1. Peel and wash the potatoes. Then, use a mandoline to slice them thinly. If you don’t have a mandoline, slice them thinly with a sharp knife on a cutting board. Once sliced, the potatoes should not be washed again.
2. Slice the onion thinly with a knife and place it in a large bowl with the potatoes. If desired, you can also add peppers. If you don’t like onion, you can omit it. (In the video, I only added it on top to avoid giving too much onion flavor to all the potatoes)
3. In the bowl, season the potatoes with oregano, salt, black pepper, and olive oil, and mix with your hands.
4. Pour the contents of the bowl onto the baking sheet lined with parchment paper. Spread them evenly so they cook uniformly.
5. Bake in a preheated fan oven at 392°F for about 30 minutes. If you notice they are browning too much, you can lower the oven temperature, adjusting according to your home oven.
6. Remove from the oven and enjoy your delicious ‘mpacchiuse potatoes. A tip: to remove them from the parchment paper, lift them from the edges with your hands where they are crispier. This way, you can serve them without breaking, and then lift them with a spatula. Use the right amount of oil so they easily come off the paper.
