Fried Potatoes and Frigitelli

Fried potatoes and friggitelli is a traditional Southern Italian recipe that combines golden, crispy potatoes with sweet, slightly bitter friggitelli peppers. The ingredients are minimal—potatoes, friggitelli, olive oil, salt, and sometimes garlic—allowing the natural flavors to shine. This rustic combination has long been a staple in Italian home cooking.

The technique involves frying potatoes until crisp, then adding friggitelli near the end to retain their vibrant color and slight crunch. Cooking over medium-high heat ensures a balance between caramelization and tenderness. Often prepared in well-seasoned skillets, the recipe reflects Italy’s appreciation for simplicity and quality ingredients.

VegetablesPotatoesItalian

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Yield: 4 servings

A skillet with fried potatoes, Iitalian frying peppers, and grape tomatoes.

Ingredients

  • 2-3 (approx 1 cup, cubed) Yukon Gold potatoes
  • 3-4 Frigitelli (Italian frying peppers)
  • ¾ cup grape tomatoes, halved
  • 3-4 Tbsp. olive oil
  • 2 garlic cloves, smashed
  • 2 anchovies, chopped
  • Sea salt
  • Ground black pepper
  • White balsamic vinegar
  • 6 basil leaves, coarsely chopped

Instructions

Prep

  1. 1.
    Cut the potatoes into 1-inch cubes.
  2. 2.
    Add potatoes in a sauce pan and add enough water to cover.
  3. 3.
    Place sauce pan on medium heat for 8-10 minutes until the potatoes just start to soften.
  4. 4.
    Drain the potatoes and set aside.
  5. 5.
    Cut the stem ends off the peppers, cut out the seeds, and rinse the peppers.
  6. 6.
    Cut the grape tomatoes in half.

Sauté

  1. 7.
    Heat 3-4 Tbsp. of olive oil in a skillet.
  2. 8.
    Add smashed garlic cloves and chopped anchovies to the oil and stir until the anchovies dissolve.
  3. 9.
    Add the potatoes and peppers to the oil and stir to coat.
  4. 10.
    Sauté potatoes and peppers for 8-10 minutes, stirring occassionally, until potatoes are golden brown and peppers are tender.
  5. 11.
    Add tomatoes to the skillet, sprinkle with salt and pepper, and cook for about 2 minutes, stirring occassionally, until the tomato skins soften.
  6. 12.
    Add a splash of white balsamic vinegar and stir.
  7. 13.
    Add the chopped basil, toss, and serve.