Ingredients for 4 people:1 kg yellow-fleshed potatoes15 tbsp (approx.) Extra Virgin Olive Oil salt
Peel the potatoes, rinse them under running water, pat them dry and cut them into thin slices, approx. 3 mm. Take a heavy-bottomed frying pan that isn’t too large (24 or 26 cm in diameter) – the more the potatoes are “piled up” and overlapping, the better the result will be – and pour in enough olive oil to cover the bottom with about 1 cm. When the oil is hot, add the slices of potato, overlapping them but not submerging them completely. Then season with salt and cook over a lively heat. After a few minutes, shake the pan and, using a spatula, delicately turn the potatoes over all at once, trying not to break them up. Cook for 25 minutes, until they are golden brown – not fried – and stick together well. Drain off the excess oil from the pan, transfer the potatoes onto a serving dish and serve while still hot.
This is a typical Calabrian side dish, the classic simple version of the recipe, but it can also be prepared with additional ingredients such as pancetta, mushrooms, onions, etc... The name comes from the Calabrian dialect and corresponds to the Italian word “appiccicate”, meaning “stuck together”.