Pipi e patati (in Calabrian dialect) comes from Calabria—a southern region that’s practically synonymous with bold, spicy flavours. This dish is a beautiful example of how just a few simple ingredients can create something rustic, flavourful, and truly comforting. It’s incredibly easy to make, wonderfully affordable, and the perfect contorno (side dish) to serve alongside just about any main course.
The peppers used in pipi e patati are small and round, about the size of vine tomatoes. They’re often a mix of sweet and spicy varieties, which gives the dish such a nice balance of flavour. Traditionally, the peppers are fried, but if you want something a little lighter, roasting them in the oven works just as well.
Either way, the smell of those peppers cooking always takes me back. Leftovers—on the rare occasion there were any—never went to waste. We’d tuck them into a ciabatta roll or pile them onto slices of crusty bread for a quick spuntino (snack). The bread would soak up all those rich, savoury juices… honestly, pure joy in every bite. If you have never tried this dish before I recommend you do so. You will not regret it!
Servings: 4
Ingredients:
- 7-8 potatoes about 700-800g
- 3-4 peppers
- 1 onion
- Olive oil
- Salt to taste
Step-by-Step Instructions:
- Prepare the vegetables
Peel the potatoes and cut them into wedges. Slice the peppers and the onion into thin strips. Season everything with a pinch of salt. - Heat the oil
In a large pan, heat a generous amount of olive oil over medium heat. - Start cooking
Add the potatoes, peppers, and onion to the pan. Let them cook uncovered, flipping occasionally to ensure even browning. - Pan-fry until golden and tender
Continue to pan-fry for about 30 minutes, or until the potatoes are golden and fork-tender, and the peppers and onions are soft and slightly caramelized. - Serve warm
Transfer to a serving dish and enjoy hot, either as a side or tucked into crusty bread for a satisfying snack.
Buon appetito!
Nutritional Information (per serving):
Calories: 219 kcal | Protein: 3.6 g | Carbohydrates: 29.5 g | Fat: 9 g | Saturated Fat: 1.5 g | fibre: 2.6 g | Sugar: 3 g | Sodium: 295 mg | Cholesterol: 0 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Pipi e patati (peppers and potatoes)
Ingredients
- 7-8 potatoes about 700-800g
- 3-4 peppers
- 1 onion
- Olive oil
- Salt to taste
Instructions
- Prepare the vegetablesPeel the potatoes and cut them into wedges. Slice the peppers and the onion into thin strips. Season everything with a pinch of salt.
- Heat the oilIn a large pan, heat a generous amount of olive oil over medium heat.
- Start cookingAdd the potatoes, peppers, and onion to the pan. Let them cook uncovered, flipping occasionally to ensure even browning.
- Pan-fry until golden and tenderContinue to pan-fry for about 30 minutes, or until the potatoes are golden and fork-tender, and the peppers and onions are soft and slightly caramelized.
- Serve warmTransfer to a serving dish and enjoy hot, either as a side or tucked into crusty bread for a satisfying snack.
