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Roman fried Potatoes - Patate Fritte alla Romanesca


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. To serve four you'll need:

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 1 1/8 pounds (500 g) potatoes
  • 1 cup oil for frying
  • 2 ounces rendered lard
  • Salt


Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour. 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. 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. Transfer them to a serving dish, dust them with salt, and they're ready.

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

Yield: 4 servings Roman fried potatoes.

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