- medium potatoes 4
- Fresh rosemary 1 tuft
- Extra virgin olive oil
- Fine salt
- Ground pepper
Grilled piota potatoes is a side dish that belongs to the Valtellina tradition, in Lombardy (Italy). It is a typical cooking method, particularly widespread in alpine cottages, which involves grilling food on a red-hot stone slab called pioda (a kind of soapstone in home version). It's a gentle technique which gradually releases the heat, and very light, since the seasoning is added only raw, but which allows to make potatoes that are golden, crunchy on the outside and soft on the inside. It's a perfect side dish to serve with meat recipes. So let’s find out how to make perfect grilled piota potatoes by following our recipe step by step.
How to make Grilled Piota Potatoes
Heat the soapstone. Meanwhile, wash the potatoes thoroughly and then cut them into slices that are not too thin, without removing the peel (1).
Sprinkle the soapstone with a pinch of fine salt and place the potato slices on top, placing them side by side (2).
When the potatoes are lightly browned, turn them over and cook on the other side as well, for about 5 minutes (3).
When cooked, season the potatoes with fine salt and ground pepper, then season with a drizzle of extra virgin olive oil (4).
Flavor with abundant rosemary leaves (5).
Place the grilled piota potatoes on a serving dish, overlapping them slightly, and serve hot (6).
How to store Grilled Potatoes
Grilled piota potatoes can be stored in the refrigerator for 2 days, in a special container with an airtight seal. Before eating, reheat the potatoes on the red-hot soapstone or in the microwave oven for a few seconds.