Potatoes alla Pizzaiola
Potatoes cooked Pizzaiola style! A classic Italian dish! I believe it is pronounced as {{Puh-thaa-thaaey ala Pizza-yola}} and is nothing but potatoes in a tomato sauce flavored with lots of garlic & oregano! You know you have a great dish when you LOVE 4 out of 5 ingredients of the dish individually! Garlic, Oregano, Tomatoes & Potatoes! What could go wrong? Apparently – nothing! 😉
I did take the liberty of making a few changes to suit my palate and cut the cooking time by half. For example, the recipe I saw called for baking the potatoes for an hour until it became soft. Being a pressure cooker junkie, no way am I going to spend 1 hour waiting to get cooked potatoes when I get it in 20 minutes by using the cooker! Also, I had to add a LOT of hot pepper flakes coz I found the dish too bland for my liking. And let me add, this is a very healthy side dish to have every now and then! Other than that, this is a breeze to make!
Potatoes alla Pizzaiola Recipe
This is what you need-
To hot oil, add garlic & let that fry for 30 seconds
Add onions, oregano & fry for 2-3 minutes until translucent.
Add tomato puree & mix well.
Add – salt, parsley, pepper to taste
Let that come to a boil for 10 minutes
Close with a lid, lower flame –
Cook for 10 minutes until sauce reduces.
Add cooked potatoes
Mix well and boil for 5 more minutes.
Add basil
Mix well. Grate parmesan cheese if you like.
Serve hot

Potatoes alla Pizzaiola
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 4 1x
Ingredients
- 1 lb of Baby Yukon Gold Potatoes, boiled, peeled and cut in half or quarters
- 1, 28 oz Can of Crushed Italian Tomatoes (I used 3 cups of homemade Tomato puree)
- 1 Onion, chopped
- 3 Cloves of Garlic, sliced
- 2 tsp of Oregano
- 1 tsp dried parsley (optional)
- 1 Tbsp of Olive Oil (fortune rice bran oil)
- Salt and Pepper, to taste
- 2 tsp Hot pepper flakes (or more)
- Fresh Basil Leaves
- Freshly Grated Parmiggiano Reggiano (or any cheese. skip if you’re a vegan)
Instructions
- In a large non stick skillet with high sides, sauté the garlic in the olive oil. Add onions, oregano & hot pepper flakes & fry for 1 minute
- Add the crushed tomatoes (or puree), cook for 10 minutes.
- Season with salt & pepper. Partially close with a lid and cook for 10 more minutes
- Add potatoes and boil for 5 minutes.
- Add some of the parmiggiano and fresh basil, stir to mix and enjoy!
Notes
- Alternatively, peel and chop potatoes. Pop it in the microwave for 10 minutes until it is partially cooked. Then, add the potatoes to the sauce after step 2 & cook for 20 minutes until it is fully cooked
- Cuisine: Italian
Hi Kavi dear,
Well, that’s a right guess 4 ingredients are my favourite and seems this is no, failure recipe
LOve & Hugs!
First time landed here, definitely standing one among the crowd..love it from the recipe, clicks, write ups, blog design everything..!
I am hungry darling! Can you please send me a set of rosemary rice with this delicious potato???
Wish we are neighbours 😉