Patate Apparecchiate is a classic Sicilian side or salad made from potatoes, onions, capers and olives dressed in a balanced agrodolce (sweet-and-sour) sauce. It’s simple to prepare and is delicious served warm or at room temperature year-round.
This recipe comes from Siracusa (Syracuse) and is a favourite for its straightforward technique and bold, Mediterranean flavours. Potatoes are pan-fried with onions, then finished with capers, olives and oregano and tossed in a simple dressing made from white wine vinegar and a touch of sugar.
I prefer to serve Patate Apparecchiate slightly warm or at room temperature because the flavours meld beautifully. It pairs wonderfully with grilled or roasted fish and chicken, or as part of a spread with other salads and antipasti.
Below you’ll find ingredient notes, tips, serving suggestions and the full recipe with step-by-step instructions and photos.
Ingredient notes
- Potatoes – Use floury varieties rather than waxy ones. Maris Piper is excellent; Russets also work well.
- Onions – Brown or white onions are both suitable.
- Olives – Green olives are traditional, but any good-quality olive will be fine.
- Capers – Choose capers jarred in brine.
- Agrodolce dressing – Made with white wine vinegar and sugar. Red wine vinegar may be used for a different note.
- Oregano – Dried oregano is traditional; rosemary or thyme can be substituted if preferred.
Recipe tips and FAQs
Don’t use excessive heat – when browning the potatoes initially, keep the heat medium-low so they colour evenly without sticking.
If potatoes stick – add a splash of water (about 2 tablespoons) when you cover the pan to prevent drying and sticking during the second stage of cooking.
Optional garlic – for a subtle garlic aroma, fry 1–2 whole peeled cloves with the potatoes and remove them before covering the pan.
Yes. The dish keeps well in the fridge for up to 3 days and tastes great at room temperature.
Serving suggestions
Patate Apparecchiate is excellent with baked or grilled fish such as salmon or sea bass, and pairs just as well with grilled chicken. It also makes a tasty addition to a BBQ or aperitivo spread alongside other salads and small plates.
More potato dishes to try
Sides
Patate alla Lucana (Italian Potato Gratin)
Sides
Pipi e Patati (Calabrian Peppers and Potatoes)
Salads
Insalata Pantesca (Sicilian Potato Salad)
Antipasti
Gattò di Patate (Neapolitan Potato Gateau)
If you try this Patate Apparecchiate recipe, please rate it and share your experience in the comments — feedback is always welcome.
Step By Step Photos Above
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Patate Apparecchiate (Sicilian Potato and Onion Salad)
By Emily
Ingredients
- 2 lbs (900g) potatoes, (such as Maris Piper or Russet)
- 1 large brown or white onion
- ½ cup (70g) green olives
- 2 tablespoons capers, jarred in brine
- 2 tablespoons white wine vinegar
- 1.5 teaspoons white sugar
- 1 teaspoon dried oregano
- 3-4 tablespoons olive oil
- Salt and pepper
Instructions
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Peel the potatoes and cut them into medium to small cubes. Place them in a bowl of cold water and soak for 10 minutes to remove excess starch.
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While the potatoes soak, whisk together the vinegar and sugar in a small bowl and slice the onion thinly.
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Drain and dry the potatoes thoroughly in a clean kitchen towel to help them brown evenly.
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Heat 3–4 tablespoons of olive oil in a large pan over medium heat. Add the potatoes and fry, stirring occasionally, until they are lightly golden, about 20–25 minutes.
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When the potatoes are golden, add the sliced onion with a good pinch of salt and pepper, stir, then cover the pan and cook on medium-low until the potatoes and onions are tender, about 15–20 minutes. Stir occasionally and, if the pan seems dry or the ingredients begin to stick, add a splash of water.
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Remove the lid, stir in the oregano, olives, capers and the vinegar-and-sugar dressing. Combine thoroughly, turn off the heat and taste for seasoning, adding more salt and pepper if needed.
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Serve warm or at room temperature. Leftovers keep well and develop flavour after refrigeration.
Notes
- Storage – Store in the refrigerator for up to 3 days. Reheat gently or serve at room temperature.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using canned or jarred tomatoes, choose good-quality brands for best flavour.
- Vegetable sizes are listed as medium unless noted otherwise.
- Recipes are developed using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.