Italian Devil Potatoes (Patate al Diavolicchio)
This fiery dish comes from the Basilicata region of Southern Italy, combining crunchy roast potatoes with crispy chillies and an aromatic chilli & garlic oil.
On the face of it, the name ‘diavolicchio’ refers to something in a cutely devillish style. Nothing sinister, more like a naughty child. The name actually makes reference to a type of chilli - Little Devils - that are cultivated in Calabria, often dried and then used in a variety of dishes in the South of Italy. These chillies are often deep-fried and eaten like crisps, called ‘cruschi’, and they make a crispy topping for pasta dishes in the Basilicata region too. Even though they’re chilli peppers, they’re fairly mild and not too spicy to eat - hence the crisps! In this dish, sautéed or roast potatoes are combined with an aromatic garlic and chilli oil. Serve them in a bowl with an Italian cocktail or glass of chianti, these make a great ‘snacking potato’. Pan-frying the potatoes is more traditional, but the oven really creates the best, crispiest results and make for much easier clean-up. Let’s go!
