TABELIA

AUTHENTIC RECIPE

Patate e Cipolla al FornoBaked Potatoes and Onions

Baked Potatoes and Onions
Difficulty★☆☆☆☆ Prep15 min Cook50 min servings4

A southern Italian home dish of alternating layers of potatoes and onions baked with olive oil. This sturdy side dish reveals surprising depth from just 2 main ingredients.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (4 servings)

  • Potatoes600 g
  • Onion300 g
  • Extra virgin olive oil4 tablespoons
  • Rosemary2 sprigs
  • Thyme3 sprigs
  • Salt1 pinch

Method

Preparation

1

Slice the potatoes and onions

  • 1 Preheat the oven to 190°C.
  • 2 Peel the potatoes and slice 3 mm thick.
  • 3 Slice the onions 3 mm thick as well.

Layering

2

Layer alternately in a baking dish

  • 1 Lightly coat a gratin dish with 1 tablespoon extra virgin olive oil.
  • 2 Arrange the potatoes and onions alternately, slightly overlapping.
  • 3 Layer with salt, rosemary and thyme between them.

First bake

3

Add oil and bake covered

  • 1 Pour the remaining extra virgin olive oil over everything and sprinkle another pinch of salt on the surface.
  • 2 Cover with aluminum foil and bake at 190°C for 30 minutes.

Finishing

4

Uncover and brown

  • 1 Remove the aluminum foil and bake for another 20 minutes.
  • 2 Rest for 10 minutes before serving.

Ready when

It is ready when the surface is golden and the potatoes are completely tender.

A view of Tropea, Calabria
Tropea, CalabriaA view of Italy Photo: Benjamin Smith · CC BY-SA 4.0 (resized; display cropped)

About this dish

In the countryside of Calabria and Puglia, potatoes and onions have supported household kitchens as familiar ingredients that store well. Patate e cipolla al forno turns them into an everyday southern Italian oven-baked contorno.

As well as accompanying meat or fish, it can form a modest meal with bread and cheese. This olive-oil side dish reflects southern Italy, filling the table with vegetables already at home rather than special ingredients.

It remains widely prepared in home kitchens and is also a familiar accompaniment to roasts. Dishes like this, sustaining a table with few ingredients, show the strength of southern Italian home cooking.

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