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Pan-Fried Pizzaiola Potatoes, The Authentic Italian Recipe

A harmonious blend of simple ingredients, akin to Potato Parmigiana, ready to enchant you with its effortless charm.
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Pan-Fried Pizzaiola Potatoes, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 10 minutes
  • Cook 40 minutes
  • Servings 4 people

The allure of the Pizzaiola style is truly timeless, stretching across various ingredients from meats to vegetables. It’s easy to understand why: the union of tomato sauce and cheese effortlessly summons images of Italy’s favorite export, the pizza. Drawing inspiration from this culinary legacy, today we present an embodiment of comfort food: Pan-Fried Pizzaiola Potatoes.

These potatoes, bearing similarities to Potato Parmigiana, have a twist: rather than layering, we celebrate all ingredients on a singular plane. Our recipe showcases tender boiled potatoes, enriched with oregano-infused tomato sauce, and adorned with melting Scamorza cheese. One of the irresistible features of this dish is the delightful crust that forms at the base during pan-frying, which will undeniably captivate your senses. Perfect for those moments when you crave homemade flavors but are short on time, these Potatoes alla Pizzaiola come together swiftly and effortlessly.


Copy Ingredients


  1. To prepare Pan-Fried Pizzaiola Potatoes start by washing the potatoes thoroughly and boiling them with their skins on in a large pot filled with water. Cook them for about 25 minutes until they are tender but firm.

  2. Drain the potatoes, let them cool and remove the skin.

  3. Then cut them into one-inch-thick slices and arrange them on the bottom of a nonstick pan lightly greased with oil. Overlap them slightly one on top of the other so that they form an even layer.

  4. Aside, flavor the tomato sauce with oregano in amounts to taste and a pinch of salt. Mix well and pour it over the potatoes, covering them.

  5. Slice about an inch thick from the scamorza cheese and spread it over the potatoes, covering them as much as possible.

  6. Put the lid on and cook them over medium heat for 15 minutes until the cheese has melted and a nice crust has formed at the base.

  7. Serve the Pan-Fried Pizzaiola Potatoes piping hot: the cheese should string!

    Ricetta Patate Alla Pizzaiola In Padella 1


Pan-fried Pizzaiola Potatoes are good with either traditional or smoked scamorza cheese. We do not recommend using fior di latte mozzarella because it will release too much water during cooking.


We recommend that you either prepare Pan-Fried Pizzaiola Potatoes at the last moment or reheat them thoroughly before bringing them to the table. In fact, it is essential that they are hot and stringy.


Pan-Fried Pizzaiola Potatoes will keep in the refrigerator in an airtight container for 2-3 days. You can consume them after heating them in the pan for a few minutes, just long enough for the cheese to melt.