Description
A rustic Dolomite dish made with golden potatoes, sweet onions, and smoky speck.
Ingredients
Scale
- 1 1/2 lb potatoes such as Yukon Gold
- 2 small red onions
- 1/4 lb speck, cut in thick slices
- 4–5 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly, removing any residual dirt. Cut them in half and leave them in a bowl of water for at least 15 minutes. This will help remove starch and prevent them from sticking together while cooking.
- Drain and rinse, then place them in a large pot, cover with cold water. Add salt. Simmer for 20-30 minutes, depending on the size of the potatoes. They should be slightly softened, but still firm.
- Remove from heat and drain. Let them cool off, then peel if you’d like (I prefer to leave the skin on for this recipe). Cut them in thick slices or chunks and set aside.
- Cut speck into thick strips about 3/4 inch long. You could also dice, if you prefer.
- Peel and slice onions and set them aside.
- Heat 2 tablespoons extravirgin olive oil in a large pan. Add speck and cook for 2-3 minutes until crispy. Place them on a plate lined with paper towels to drain excess oil and let cool off.
- In the same pan, add 2-3 tablespoons olive oil. When hot, add the potatoes and sauté over high heat until golden brown: they should get a little crunchy on the outside. Add the sliced onions and sauté for another 10-15 minutes until onions get soft.
- Season with salt and pepper, add the reserved speck stripes, cook for another few minutes and serve.