Pipi e Patati, Calabrian Peppers and Potatoes

Pipi e Patati is a traditional Calabrian dish made with peppers, crispy potatoes and onions. This staple dish is good and full of flavour. solid served as a side dish or on top of some crusty bread.

Pipi e Patati (in Calabrian dialect) is a staple in Calabrian cuisine. Every household has their own way of making it and every Calabrian is sure to have grown up eating it.

It's simple home cooking, comforting and good. Traditionally it's eaten as a side dish or on top of some crusty white bread which btw is an absolute must-try…it's guaranteed to become something you'll crave and want to make again and again.

See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below.

See the photo below that shows you everything you need to make Pipi e Patati plus some key notes on ingredients.

Ingredient notes and substitutions

• Bell peppers – traditionally, Calabrian 'pepperoni tondi' are used for this dish which are small, round peppers that are spicy and slightly smoky. A lot of variations use a combination of bell peppers and chilli which is what we've opted for since those ingredients are easy to come by.
• Potatoes – we used Maris Piper potatoes. Russet will also work well. You don't want to use a waxy potato.
• Onion – use a sweet white onion preferably, although you can use a brown onion instead. Tropea onions would be a bonus!
• Chilli – we used a small dried Calabrian chilli (seeds removed) but chilli flakes will also work as well. you can add a small amount and adjust it to taste near the end.

Visual walk-through of the recipe

1. Prep the veg – cut the peppers into strips and onions into thin slices. Add them to a bowl and set aside (photo 1).
2. Prep the potatoes – peel the potatoes and cut them in half lengthways then into half moon shaped slices about 1/2 cm thick (photo 2).

1. Cook the potatoes – heat the olive oil in a large frying pan and add the potatoes. Saute them for 10 minutes stirring every now and then allowing them to take on some colour but not burn (photo 2).
2. Add the veg – add the peppers and onion alongside the oregano, chilli and a good pinch of salt. Stir to combine then fry on a medium heat for about 25 minutes until everything is cooked through and the potatoes are slightly crispy, serve (photos 3 and 4).

Recipe Tips and Variations

Some variations shallow fry all the veg in an abundant amount of olive oil, drain on kitchen paper and serve. This will give you a different flavour and texture.

Other variations include adding whole garlic cloves, skipping the oregano altogether (no other herbs added) and adding some fresh cherry tomatoes until they soften.

• Cutting the potatoes – don't cut the potatoes any thicker than about 1/2cm (slightly smaller than 1/4 inch) or they'll take longer to cook. Similarly don't go any thinner or they'll fall apart.
• Stir occasionally – you want some of the potatoes to be crispy and some soft so don't stir them too often but make sure they don't burn.

Serving suggestions

Serve the Pipi e Patati as a side to meat or fish such as Italian Baked Chicken ThighsBreaded Chicken Cutlets or sausages served alongside a simple arugula salad.

Another way this is traditionally served and something we highly recommend trying is on top of some soft or chargrilled white crusty bread. It is good and so comforting.

More good Italian sides to try

Sides

Peperoni Ammollicati (Peppers and Breadcrumbs)

Sides

La Peperonata – Bell Peppers in Tomato Sauce

Sides

Parmesan Roasted Potatoes and Broccoli

Sides

Patate alla Lucana (Italian Potato Gratin)

Ingredients

Makes 4 - 6 servings

• 1.5 lbs (680g) potatoes (medium-small sized) ((maris piper or russet))
• 2 bell peppers ((red and green))
• 1 white onion
• ¼ teaspoon oregano
• 1 small dried chilli or chilli flakes (to taste)
• ⅓ cup (80ml) olive oil
• Salt

Method

1. Cut the bell peppers into strips discarding the seeds and trimming the membrane. Peel the onion and cut it in half. Cut it into thin slices and add them to a bowl alongside the peppers, set aside.

2. Peel the potatoes and cut them in half lengthways. Cut them into half moon shaped slices about 1/2cm thick (slightly smaller than 1/4 inch).

3. Add the olive oil to a large pan on a medium heat. Once hot add the potatoes and saute them for 10 minutes. Don't stir them too often but make sure they don't burn.

4. After 10 minutes add the peppers and onions alongside the oregano, chilli flakes and a good pinch of salt.

5. Fry the vegetables for about 25 minutes until the peppers are soft and the potatoes are cooked through. Stir every now and then so some of the potatoes get nice and crispy.

6. Taste for seasoning and add more salt if needed. You can also adjust the chilli at this point and add more to taste.

7. Serve warm or at room temperature as a side or on a slice of soft or chargrilled white crusty bread.

Kitchen notes

• Cutting the potatoes If you cut the potatoes slightly thicker they'll take longer to cook so keep them going, stirring every now and then until they're cooked through. If the potatoes are cut extra thin they'll fall apart.
• Storage leftovers will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.