A potato side dish that can also become a main dish, these potatoes sautéed with ‘Nduja calabrese have a pleasant spicy twist, perfect to combine along with meat or fish, or even with a simple mixed salad.
What is ‘Nduja?
‘Nduja is a spicy spreadable salami paste typically produced in the small Calabrian town of Spilinga what-is-nduja-and-where-can-you-buy-it/
Serves 2, Preparation time 5 mins, Cooking time 20 mins
- Medium-size potatoes, 2
- Calabrese ‘Nduja paste, a tablespoon
- Fresh thyme, a sprig (you can also use the dried one)
- 2 tbsp of Extra Virgin olive oil (EVOO)
- Peeled garlic, a clove
- a pinch of salt
Peel the potatoes, rinse and dry them well with kitchen paper.
Depending on the kind of potatoes, you can also not peeling them.
Cut them into slices that are not too thin, at most 1 cm and a half or even 2 cm. Or cut them into chunks, but not too thin.
Heat two tablespoons of evoo together with the garlic clove and fresh thyme, letting them brown together for a couple of minutes.
Now add a tbsp of ‘Nduja and let it melt well in the hot oil.
Once ‘Nduja’s melted, add the cut potatoes, being careful not to overlap with each other or they will struggle to cook evenly.
It would be better not to stir potatoes continuously, just let them cook on each side for at least 6-7 mins at low-medium heat.
Add a pinch of salt and serve warm.
Tip: A tbsp of ‘Nduja is not enough for you? Add two and you’ll get inflammabled potatoes!