Pipi e Patati is a classic Calabrian dish of peppers, crispy potatoes and onions. Rustic and full of flavour, it works wonderfully as a side or piled onto crusty white bread for a simple, satisfying meal.
Pipi e Patati — as it’s called in the Calabrian dialect — is a beloved everyday recipe across Calabria. Every family has a slightly different approach, but the essence remains the same: bright peppers, tender potatoes with crisp edges, and sweet onions cooked slowly in olive oil until everything melds together.
This is simple, comforting home-cooking. Serve it alongside meat or fish, or spread it over warm crusty bread for a traditional preparation that’s hard to resist. Once you try it, it’s likely to become a regular in your kitchen.
Scroll down for the full recipe, ingredient notes, step-by-step photos and useful tips. For a printable version, use the recipe card below.
Table of Contents
- Ingredients
- Visual walk-through of the recipe
- Recipe Tips and Variations
- Serving suggestions
- More delicious Italian sides to try
- Full Recipe
Ingredients
The photo below shows the ingredients and some notes on suitable substitutions.
Ingredient notes and substitutions
- Bell peppers – In Calabria the small, round spicy “pepperoni tondi” are traditional, but you can use common red and green bell peppers and add a touch of chilli if you prefer some heat.
- Potatoes – Use a floury potato for best texture. Maris Piper or russet give good results; avoid very waxy varieties.
- Onion –Sweet white onion is ideal. A brown onion works fine; Tropea onions (if available) are a lovely option.
- Chilli – Use a small dried Calabrian chilli (seeds removed) or chilli flakes. Add gradually and adjust to taste.
Visual walk-through of the recipe
- Prep the veg – slice the peppers into strips and cut the onion into thin slices. Put them in a bowl and set aside.
- Prep the potatoes – peel, halve lengthways and slice into half-moons about 1/2 cm thick.
- Cook the potatoes – heat the olive oil in a large frying pan over medium heat. Add the potato slices and sauté for about 10 minutes, turning occasionally so they colour without burning.
- Add the veg – stir in the peppers and onions with oregano, chilli and a good pinch of salt. Continue to cook for roughly 25 minutes until the peppers are soft and the potatoes are cooked through with some crispy edges.
Recipe Tips and Variations
Some versions shallow-fry the vegetables in more oil, drain them briefly on kitchen paper and serve for a richer texture. Other variations include adding whole garlic cloves, omitting oregano for a simpler flavour, or stirring in cherry tomatoes until they collapse.
- Cutting the potatoes – keep slices around 1/2 cm thick. Thicker slices will need more time; thinner slices may fall apart.
- Stir occasionally – aim for a mix of crispy and tender potato pieces by not stirring constantly, but watch that nothing burns.
Serving suggestions
Serve Pipi e Patati as a side to roasted or grilled meat and fish, or alongside a fresh salad. A traditional and delicious way to enjoy it is spooned over warm, crusty white bread—either soft or chargrilled—for a comforting open sandwich.
More delicious Italian sides to try
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
La Peperonata – Bell Peppers in Tomato Sauce
Sides
Parmesan Roasted Potatoes and Broccoli
Sides
Patate alla Lucana (Italian Potato Gratin)
If you try this Pipi e Patati recipe, please rate it or leave a comment to share how it turned out. Your feedback helps others and is always appreciated.
Step By Step Photos Above
Most of the recipes include step-by-step photos and helpful tips to make them turn out perfectly.
Pipi e Patati (Calabrian Peppers and Potatoes)
By Emily
Ingredients
- 1.5 lbs (680g) potatoes (medium-small sized), (maris piper or russet)
- 2 bell peppers, (red and green)
- 1 white onion
- ¼ teaspoon oregano
- 1 small dried chilli or chilli flakes, to taste
- ⅓ cup (80ml) olive oil
- Salt
Instructions
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Cut the bell peppers into strips, remove seeds and membrane. Peel and halve the onion, then slice it thinly. Combine the peppers and onion in a bowl and set aside.
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Peel the potatoes, halve lengthways and slice into 1/2 cm half-moons.
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Heat the olive oil in a large pan over medium heat. Add the potatoes and sauté for about 10 minutes, turning occasionally so they brown without burning.
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After 10 minutes add the peppers and onions with oregano, chilli flakes and a pinch of salt.
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Fry for about 25 minutes until the peppers are soft and the potatoes are cooked through, stirring occasionally so some pieces crisp up.
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Taste and adjust seasoning, adding more salt or chilli if needed.
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Serve warm or at room temperature as a side or spooned over a slice of crusty white bread.
Notes
- Cutting the potatoes – Slightly thicker slices will take longer to cook; very thin slices may fall apart, so aim for about 1/2 cm thickness.
- Storage – Leftovers keep in the fridge for up to 2 days and can be reheated or eaten at room temperature.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- All vegetables are medium sized unless stated.
- Recipes are developed using a fan (convection) oven where applicable.
Nutrition
Nutrition information is approximate and automatically calculated.