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Top-down view of crisp golden potato cubes with pancetta bits and parsley flecks in a dark cast-iron skillet.

Patate in Tecia Triestina: Crispy Pan-Fried Potatoes

Diced potatoes steamed with pancetta and onion, then fried uncovered until the edges turn golden, a Trieste kitchen staple made in one skillet.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Northern Italian
Calories: 271
Ingredients Method Notes

Ingredients
  

  • 800 g waxy potatoes (Yukon gold) peeled, cut into 1.5 cm / 0.6-inch cubes
  • 80 g pancetta diced
  • 1 yellow onion medium (about 150 g); finely chopped
  • 1 clove garlic smashed
  • 3 tbsp olive oil
  • 120 ml vegetable broth or water
  • 1 bay leaf optional
  • 2 tbsp fresh flat-leaf parsley chopped
  • salt to taste
  • black pepper to taste

Method
 

Prep the Potatoes
  1. Peel the potatoes and cut into 1.5 cm / 0.6-inch cubes. Soak in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with a kitchen towel.
Cook the Patate in Tecia
  1. Heat the olive oil in a 28 cm / 11-inch skillet over medium heat. Add the pancetta and cook for 4-5 minutes until the fat renders and the edges turn golden.
  2. Add the onion and garlic to the pan. Cook for 4-5 minutes, stirring often, until the onion softens and turns translucent.
  3. Add the potato cubes and bay leaf, stirring to coat everything in the fat. Season with a pinch of salt and pepper.
  4. Pour in the broth, cover the skillet, and reduce heat to low. Cook for 15-18 minutes, stirring every 5 minutes, until the potatoes are fork-tender in the center.
  5. Uncover the skillet, raise heat to medium-high, and cook for 8-10 minutes more, stirring only occasionally, until the potatoes build a golden crust on several sides.
  6. Remove the bay leaf. Taste and adjust salt and pepper.
  7. Stir in the chopped parsley off the heat and serve warm straight from the skillet.

Notes

  • Dry potato cubes thoroughly before frying or they'll steam instead of crisp
  • Use a lid that fits the skillet snugly to trap steam evenly
  • Salt after the initial sear so potatoes don't release water too early
  • Swap pancetta for speck for a smokier, more traditional Triestine flavor