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Patate Fritte Alla Romanesca Recipe
Patate Fritte Alla Romanesca
by Chef Niño Logarta

Ka-Toque is a cooking show for everyone who loves to whip up a good meal for their loved ones. Q TV 11's first-of-a-kind that spawned a whole new generation of broadcast cuisine productions and chef-hosts.

These fried potatoes are a classic dish that's also called patate a tocchetti, i.e. cubed potatoes. They should be browned, but not crunch, and go perfectly with abbacchio scottadito (grilled lamb chops), or with grilled pork chops.

kusina ingredients
  • 500g large potatoes
  • 2 cups oil for frying
  • Salt
  • Pepper
  • Garlic powder
  • Italian herb mix (basil, oregano, marjoram, etc.)
kusina instructions
1 Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour.

2 Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.

3 Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper.

4 Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.

Note: If you are making lots of fries you should fry them in batches lest they cool the oil and absorb it.



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