Sicilian Potatoes With Onions and Olives are a simple yet delicious side dish, typical of Sicilian cuisine. Also known as "Syracusan-style potatoes," they're the perfect accompaniment to any meat or fish dish. The recipe is simple but incredibly tasty: the potatoes are "served," or seasoned, with olives, capers, red onion, sugar, and white wine vinegar, creating a dish with sweet and sour aromas.
This is a dish best served cold, so it should be prepared a little ahead of time: resting will also allow the flavors to meld perfectly. To prepare it, brown the diced potatoes, then set them aside. In the same pan, sauté the onion, add the desalted capers and pitted olives, then add the potatoes, a pinch of salt and pepper, and a splash of hot water.
After about 10 minutes, all you have to do is add the sugar and white wine vinegar, mix thoroughly, and let it cool completely. The result will be tender in the center and crispy on the outside, ready to conquer everyone. You can pair this dish with Sicilian recipes for a themed lunch or dinner, such as chicken, swordfish, or Sicilian-style tuna, fish or meat rolls , or whatever you prefer.
For best results, we recommend using yellow potatoes and Tropea red onions, which, with their sweetness, will tone down the vinegar's pungency. We chose black olives, but you can stick to tradition and use green ones.
Storage Instructions
The Sicilian-style potatoes can be stored in the refrigerator, tightly closed in an airtight container, for up to 2 days.
Ingredients
How to Make Sicilian-Style Potatoes
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Peel the potatoes, rinse them and dry them well, then cut them into cubes.
Peel the potatoes, rinse them and dry them well, then cut them into cubes.
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Fry them in a pan with a drizzle of oil for about 10 minutes, stirring occasionally.
Fry them in a pan with a drizzle of oil for about 10 minutes, stirring occasionally.
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Once they are soft inside and golden brown on the outside, remove them from the pan and set them aside.
Once they are soft inside and golden brown on the outside, remove them from the pan and set them aside.
Pour another drizzle of oil and brown the onion cut into rings.
Pour another drizzle of oil and brown the onion cut into rings.
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As soon as it has wilted, add the olives and desalted capers.
As soon as it has wilted, add the olives and desalted capers.
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Also add the potatoes, a pinch of salt and a grind of pepper, then incorporate 1 glass of hot water and let it cook for 10 minutes.
Also add the potatoes, a pinch of salt and a grind of pepper, then incorporate 1 glass of hot water and let it cook for 10 minutes.
Dissolve the sugar in the vinegar, then pour everything into the pan, mix gently and continue cooking for a few more minutes. Finally, remove the pan from the heat and let it cool completely, then transfer the potatoes to a serving dish.
Dissolve the sugar in the vinegar, then pour everything into the pan, mix gently and continue cooking for a few more minutes. Finally, remove the pan from the heat and let it cool completely, then transfer the potatoes to a serving dish.
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The potatoes are ready to be served. Enjoy!
The potatoes are ready to be served. Enjoy!
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