Non-VegetarianCalabrese cuisine Main Course

Patate e 'Nduja al Forno

Name: Patate e 'Nduja al Forno
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 1000 g roasting potatoes; 100 g 'nduja; 2 piece red onions; 45 ml Extra virgin olive oil; 1 tsp dried oregano; 1 tsp Fine sea salt; 2 sprig Fresh rosemary

Crispy roasted potatoes and sweet red onions coated in rich, melted 'nduja (spicy spreadable Calabrian salami).

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

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Servings

1000 g roasting potatoes — peeled and cut into 3 cm chunks
100 g 'nduja — soft spreadable chilli salami
2 piece red onions — preferably Tropea or sweet red onions, sliced into thick wedges
45 ml Extra virgin olive oil — divided
1 tsp dried oregano — preferably wild southern Italian oregano
1 tsp Fine sea salt — to taste
2 sprig Fresh rosemary — leaves finely chopped

Equipment

•Large roasting tin
•Large saucepan
•Colander
•Chef's knife
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 22 g
carbs: 46 g
fibre: 6 g
protein: 8 g
calories: 410 kcal

Instructions

1
Preheat your oven to 200°C (180°C fan).
2
Parboil the potato chunks in salted boiling water for five minutes until just slightly softened on the outside.
3
Drain the potatoes thoroughly in a colander and shake vigorously to rough up the edges for extra crispness.
4
Place the drained potatoes and sliced red onions into a large roasting tin.
5
Drizzle with the extra virgin olive oil, then scatter over the dried oregano, rosemary, and fine sea salt.
6
Toss everything together until the potatoes and onions are evenly coated in oil and herbs.
7
Roast in the oven for thirty-five minutes until the potatoes are crisp, golden, and tender inside.
8
Dot small spoonfuls of 'nduja evenly over the hot potatoes across the roasting tin.
9
Return the tin to the oven for five to seven minutes until the 'nduja melts and begins to sizzle.
10
Toss the potatoes gently in the tin so the melted spicy fat coats every piece before serving.

Chef's tips

Do not add the 'nduja at the start of roasting or its rich pork fat and chilli will burn. Roughing up the parboiled potatoes creates ridges that hold onto the melting spiced sausage fat. Adjust the amount of 'nduja according to your personal heat tolerance.

Ingredient substitutions

'nduja → spicy soft chorizo paste, though it has a smokier profile than Calabrian chilli
red onions → shallots or sweet yellow onions sliced into wedges

Storage

Keep leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat in a hot oven at 190°C for ten minutes until piping hot and crisp again.

Common mistakes to avoid

•Adding 'nduja too early, which causes the paprika and chilli oils to scorch and turn bitter.
•Crowding the roasting tin, which steams the potatoes rather than roasting them crisp.
•Over-salting early without accounting for the natural saltiness of the 'nduja.

Serving suggestions

Serve hot straight from the roasting tin with crusty bread to catch the spicy oil.Accompany with grilled pork chops, sausages, or roasted chicken.Pair with a fresh, crisp green salad to cut through the rich chilli fat.