Potatoes in Tecia

Name: Potatoes in Tecia
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Pancetta tesa 3.5 oz; White onions 1; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Vegetable broth 0.8 cup; Butter 1 tbsp

it es

399.6

Calories per serving

Gluten Free

Energy Kcal 399.6
Carbohydrates g 49.2
of which sugars g 2.3
Protein g 10.7
Fats g 17.7
of which saturated fat g 5.5
Fiber g 29.3
Cholesterol mg 4.3
Sodium mg 559

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

In Trieste, folks really take their pan-fried potatoes seriously. And I mean really seriously. Known around here as le patate in tecia, these aren’t just any skillet potatoes. They’re a staple in Friuli-Venezia Giulia, especially when you crave something crispy and packed with simple, real flavors.

The recipe? Super basic. Just potatoes, onions, and pancetta, cooked with oil and butter—sometimes even old-school lard if you want to keep it traditional. Thing is, the trick that locals love is getting that golden, crunchy crust on the outside while keeping the insides tender and soft. Back in the day, these were cooked in a clay pan called a tecia—which, frankly, was awesome for even cooking and that crust. But now, most folks just use a regular pan. Still works great.

People in Friuli hold this dish dear. Really, it sums up what local food's all about: turning humble ingredients into something really tasty and unforgettable. Even though those old tecia pans aren’t common anymore, you’ll find everyone in Trieste has their twist on crispy fried potatoes with that moist bite under the crunch. And you know what? Some might toss in extra onion for sweetness or mix butter and oil for that rich flavor. But what you always get is a plate of homemade fried potatoes that feels super warm and inviting.

These potatoes pair with everything. Grilled meats, eggs, you name it. Folks love them at family gatherings or big Sunday lunches. Really, you don’t need anything fancy to whip up this Friulian side—just a bit of time and care. And you end up with a pan full of fried potatoes with onions that are golden, crispy, and honestly hard to stop eating. It’s the kind of food that brings everyone to the table and keeps them coming back. Pretty much, this dish is a perfect example of how simple ingredients can turn into something comforting and memorable, reflecting the heart of Friulian cuisine. Seriously good stuff.

How to prepare Potatoes in Tecia

Wash the potatoes well, then put them in a pot and add water to cover them 1. Turn on the heat and let them cook for about 30 minutes. Check the cooking with the tines of a fork; they should be soft but not overcooked. Once cooked, drain them and let them cool slightly. At this point, peel the onion 2, cut it in half first 3

and then into thin slices 4. Move on to the bacon, cut it into slices first 5 and then into cubes 6.

Peel the now warm potatoes 7, cut them in half 8 and then into cubes 9. There’s no need to be very precise.

In a pot, pour the oil and about half of the butter 10. Let it melt, then add the onions 11 and cook for a few minutes. Then add the bacon 12

and brown everything for about ten minutes. Add the potatoes to the pot 14 and mix 15.

Crush some of the potatoes using a ladle 16, season with pepper 17 and salt. Then add the remaining butter 18.

Continue cooking for another 10-13 minutes, occasionally adding a little broth to prevent the potatoes from burning 20. Once cooking is complete, make sure a nice crust has formed. At this point, the potatoes are ready to be served!

Storage

We recommend consuming the potatoes in tecia immediately. Alternatively, you can store them in the fridge for one day and reheat them in the oven before serving.