Potatoes alla Pizzaiola

  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 1x


  • 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)


  1. 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
  2. Add the crushed tomatoes (or puree), cook for 10 minutes.
  3. Season with salt & pepper. Partially close with a lid and cook for 10 more minutes
  4. Add potatoes and boil for 5 minutes.
  5. Add some of the parmiggiano and fresh basil, stir to mix and enjoy!


  1. 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