Patate ’Mpacchiuse are a traditional Calabrian dish from the Cosenza area. Thinly sliced potatoes are slowly cooked in olive oil until tender, golden, and lightly stuck together.
Peel the potatoes and cut them into thin rounds, approximately ⅛ inch thick.
Heat the olive oil and garlic in a large skillet over medium heat.
Remove the garlic once it becomes fragrant.
Arrange the potatoes in the skillet and season them lightly with salt.
Cover and cook over medium-low heat for 15 minutes without stirring frequently.
Do not stir the potatoes constantly. Allowing the slices to remain in contact helps them brown and lightly stick together, which gives the dish its characteristic texture. The basic traditional version uses potatoes, olive oil, garlic, and salt.
Gently turn sections of the potatoes with a spatula.
Continue cooking uncovered for 10 to 15 minutes, until tender and golden.
Add crushed red pepper flakes, if desired, and serve hot.
