Italian Peppers and Potatoes: Pipi e Patate Recipe

Pipi e patate with its origins in Calabria, is an easy recipe for Italian peppers and potatoes. Enjoy the textures of slightly charred peppers and creamy, crispy potatoes in this flavorful side dish that complements any main course.

If you are looking for more cast iron recipes, try these skillet hash browns, this recipe for cast iron focaccia, or these skillet potatoes.

Jump to:

• Introduction
• What does pipi e patate mean?
• More reasons to love this recipe
• Ingredients
• Let’s prep our recipe
• Step-by-step instructions
• Serving Suggestions
• Variations
• Tips
• FAQ
• More Italian Pepper Recipes
• Recipe origin
• Recipe

Introduction

Fresh ingredients, simple preparation methods, and unique regional specialties define traditional Italian food.

Real authentic Italian food exemplifies this.  Whether referring to Italian beans and greens or a simple pasta dish like cavatelli and broccoli, traditional Italian cooking combines simple ingredients to create incredible flavors.

This classic Calabrian dish of skillet peppers and potatoes is another perfect example of how combining just a few simple ingredients creates a tasty and comforting side dish.

Like this delicious recipe for sausage and peppers with potatoes, this easy pipi e patate recipe, with its origin in Southern Italy, is truly a crowd-pleaser.

What does pipi e patate mean?

In the southern Italian region of Calabria, pipi e patate is the Italian name for the classic combination of skillet peppers and potatoes. “Pipi” refers to peppers, while “patate” refers to potatoes.

This uncomplicated contorno, Italian for a side dish, focuses on peppers and potatoes’ natural flavors and textures. The result is a flavorful feast for your taste buds!

I would like to mention that there is no right or wrong way of making this Italian side dish. As it is a traditional Italian peasant dish, every family with origins in Southern Italy has variations of this recipe. This includes cooking methods.

You will also notice that because the potatoes and peppers are pan-fried in a small amount of oil, some sides of the potato slices will get golden, while some will remain pale. This is normal and adds to the appeal of this rustic dish.

No matter what you call it or how you prepare it, all can agree that the final result is a sweet and savory delicious mix of peppers and potatoes.

More reasons to love this recipe

• This peppers and potatoes dish is completely customizable and can be made with various peppers, depending on what you have on hand and your preference for mild or hot peppers.
• It’s a one-pan dish, allowing you to prepare everything in one skillet.
• It is an incredibly flavorful dish that pairs well with any main course like baked cod fish, grilled chicken or roasted rack of lamb.
• It can be served hot or cold, which makes it a great dish for potlucks and picnics.
• Although traditionally made with a 1:1 ratio of peppers to potatoes, you can adjust the ratio to create your perfect side dish.

As a dietitian, one of the things I love about this dish is that it’s an easy way to increase your vegetable intake. Overall, it is a simple and delicious dish that is so easy to prepare.

Ingredients

The wonderful thing about this recipe is that it’s made with a simple list of readily available produce. The key ingredients for this dish include:

Peppers: Sweet bell peppers are traditional in this dish, but feel free to include other varieties, such as hot chili pepper, for a bit of heat. Some recipes include a green bell pepper that imparts a slightly bitter taste to the dish, but I think the sweetness of red peppers (or orange and yellow) makes this dish more enjoyable. You can use any combination of sweet red, orange, or yellow bell peppers.

Potatoes: Any variety of potatoes will work, but Yukon Gold or red potatoes are popular as they hold their shape well when cooked.

Olive oil: Extra virgin olive oil is a must for this dish. It imparts a rich, fruity flavor that perfectly complements the peppers and potatoes.

In addition to these fresh ingredients, you need seasonings like Kosher salt, freshly ground black pepper, or chili flakes (optional) to taste. The use of dried herbs like oregano and rosemary is also optional.

Let’s prep our recipe

This is a straightforward dish to make but first, we must chop up our vegetables. Start by washing the potatoes and peppers thoroughly.

Prep the potatoes: You will need approximately 1-1½ pounds of red or Yukon gold potatoes. This is about 5-6 medium-sized potatoes.  Thoroughly scrub your potatoes. For this recipe, I like to remove the skin. If desired, leave the potato peel on for added nutrition and more texture. Although you can cut them any way you like, I prefer to cut them into ¼-inch thick slices.

Place potatoes immediately in a large bowl of water. Let them soak for about 15-20 minutes.

After this soaking period, place them on a clean tea towel and pat dry.

Prep the peppers: This recipe requires approximately 1-1½ pounds of bell peppers. That’s approximately 2 medium-sized bell peppers. Cut in half, remove the stem end and the seeds, then slice into ½-inch thin strips. Set aside for now.

Step-by-step instructions

Heat a 10-12 inch iron skillet over medium heat.

Add 2 tablespoons of olive oil to the large skillet and swirl to coat the bottom of the pan.

Next, add the potatoes and season with ½ teaspoon of kosher salt. Add the sliced peppers over the potatoes.

Cover the pan with a tight-fitting lid. 

Cook for 20-25 minutes until the edges of the potatoes turn golden brown. Remove the lid and flip the potatoes and peppers.

Cook for 10-15 minutes, flipping as necessary until they are fully cooked.

Season with remaining ¼ teaspoon salt and ½ teaspoon of dried oregano or desired herbs/spices during the last few minutes of cooking.

Serve and enjoy!

Serving Suggestions

Nothing beats serving this dish hot right off the skillet for the best flavor and texture. Of course, it is just as delicious at room temperature.

This pan-fried potato and peppers is a versatile dish that can be enjoyed in many different ways. Traditionally, pipi e patate is served with a side of bread or Italian focaccia to mop up the flavorful olive oil and juices from the pepper.

As a side dish, it pairs perfectly with grilled meats, fish or poultry, adding flavor and color to any meal.

For vegetarians, it can be served as a main course over a bed of cooked greens, like sauteed escarole, rapini or sauteed Swiss chard creating a hearty and satisfying dish.

And for those looking for a unique twist, it can also be used to create a potato pizza.

Variations

This simple dish of peppers and potatoes is an example of cucina povera. As such, there are no hard and fast rules to its preparation. As such, it’s perfect for experimentation.

Variations can include the addition of garlic, onion, tomatoes, or even olives. If you prefer a spicier dish, consider adding red chili flakes or cayenne pepper during the last few minutes of cooking.

Tips

• Slicing the potatoes into evenly sized ½-inch slices ensures they cook evenly. 
• Thoroughly dry both potatoes and peppers to prevent oil from splattering.
• Allow the cast iron pan to preheat for a few minutes before adding the oil. This ensures that the potatoes don’t stick to the pan.
• Total cooking time may vary, so during the last 10 minutes, keep an eye on the potatoes and peppers. Flip them occasionally to ensure they cook evenly.
• Leftovers make a hearty potato frittata.
• Have fun with the seasonings and get creative by adding your favorite herbs or spices. Experiment with different combinations to find your perfect flavor!

FAQ

More Italian Pepper Recipes

Roasting red peppers is a great way to add flavor and texture to any dish. Add cavatelli and you can make a simple red pepper pasta dish; add some olive oil, garlic, Italian parsley, salt and pepper to create the best marinated peppers and if you enjoy hearty Italian meals, this sausage and potatoes recipe with red peppers is for you!

If you are a fan of spicy condiments, be sure to make this bomba sauce, the perfect condiment for so many dishes!

Looking for more, be sure check out my recipe collection for bell pepper recipes.

Recipe origin

Recently, at a family reunion, I was reminded of this flavorful Italian dish. My son’s mother-in-law, who has origins in Calabria, contributed pipi e patate to our potluck.

Although my parents were not born in Calabria, this peppers recipe with potatoes was the side dish that often accompanied homemade grilled Italian sausage or my mom’s veal scallopini and chicken cutlets.

My dad was an avid gardener and in the summer, my mom would use Italian roasting peppers freshly picked from our backyard garden to make this simple side dish. Another family favorite was my mom’s Italian fried peppers.

In my attempt to make this a slightly healthier side dish, I used a minimal amount of oil to pan-fry the potatoes and the peppers and the results are well appreciated by my family. 

This traditional Calabrian dish enjoyed throughout Southern Italy and worldwide, is a must-try!  

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If you are interested, the cast iron pan I am using is available on amazon. Head on over to my amazon store for all the details.

★★★★★ If you have made this authentic Italian recipe for pipi e patate, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe