Sunday, June 16 2024

Patate ‘Mpacchiuse” are a typical dish from the city of Cosenza, a simple and delicious recipe from the tradition that can be prepared in various variations.

This dish gets its name from the way it’s prepared, causing the potatoes to stick together during cooking, resulting in them being all sticky and ‘mpacchiuse.

The potatoes are very soft on the inside with a delicate outer crust and can be enriched and flavored with many ingredients to customize them to your taste.

We’ve chosen red Tropea onions, the most classic and common pairing, but there are variations with bell peppers, porcini mushrooms, and even with the addition of bacon!







  • 2 pounds of potatoes
  • 8 ounces of red Tropea onions (or other red onion)
  • 1/3 cup of of extra virgin olive oil
  • Fine salt to taste




To prepare “Patate ‘Mpacchiuse,” first peel the potatoes, then slice them into thick slices, approximately 3 mm thick (1/8 inches) (learn how to prevent sliced potatoes from turning brown).

Peel the onion and do the same: cut it in half, then slice it into pieces less than half a centimeter thick.

Pour the olive oil into a pan, let it heat up, then add the potatoes.

Season with salt, cover with a lid, and cook for 8 minutes without stirring or moving the pan.

After the indicated minutes, remove the lid, add the onions, and cover again.

Cook for another 20 minutes, occasionally shaking the pan to prevent sticking to the bottom.

Then remove the lid and continue cooking for another 15 minutes over medium heat.

During this phase, you don’t need to stir the potatoes very often.

To keep the potatoes intact, you should only toss them a couple of times, or you can gently stir them with a wooden spoon.

Once done, remove the ‘Mpacchiuse potatoes with onions using a slotted spoon and transfer them to a serving plate.

There’s no need to use paper towels.

Serve the ‘Mpacchiuse potatoes with onions while still hot.

Enjoy your meal!



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1 comment

  1. Good morning, so these potatoes are NOT rinsed to remove the starch before frying, is this what makes them stick together?

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