- 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.
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.
Drain the potatoes, let them cool and remove the skin.
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.
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.
Slice about an inch thick from the scamorza cheese and spread it over the potatoes, covering them as much as possible.
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.
Serve the Pan-Fried Pizzaiola Potatoes piping hot: the cheese should string!