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Potatoes with pizzaiola: the recipe for a rich and stringy side dish

Potatoes with pizzaiola: the recipe for a rich and stringy side dish

Le Pizzaiola “Potatoes I’m a contour rich and tasty, also ideal as second dish rapid. To make this really tasty dish we used the half boiled sliced ​​potatoes, which are therefore not too soft, but firm to the right point. They will then be cooked in a pan with a drizzle of extra virgin olive oil, then flavored with tomato sauce, stretched curd cheese ed herbs, to make them even tastier. Once ready, serve them with fresh bread, to make the shoe in the sauce. Here’s how to cook this dish with a Mediterranean flavor step by step.

You can replace soft cheese with mozzarella well drained, the smoked cheese o la smoked provolabased on your availability.


Water at room temperature

Extra virgin olive oil

How to prepare pizzaiola potatoes

Boil the potatoes in salted water for 20 minutes 1, until they are cooked but not too soft. Pelale 2 and cut them into slices of the same thickness 3.

Season the tomato sauce with salt, dried oregano, pepper and extra virgin olive oil 4. Cut the stringy cheese into slices 5. Pour a little oil into the pan and distribute the potato slices 6.

Season the salt, the tomato sauce 7 sliced ​​cheese 8 and oregano 9.

Cover with the lid and simmer for 10 minutes 10. Remove the lid and cook for another 10 minutes 11. The pizzaiola potatoes are ready to be served 12.


You can preserve the potatoes alla pizzaiola in the fridge per 2 days at most, inside an airtight container. Microwave them to enjoy them hot and steaming again.

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