Raganate Potatoes
- Lactose Free
- Vegetarian
- Energy Kcal 211
- Carbohydrates g 36.6
- of which sugars g 6.1
- Protein g 6
- Fats g 4.5
- of which saturated fat g 1.22
- Fiber g 4.3
- Cholesterol mg 3
- Sodium mg 358
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 8
- Cost: Very low
PRESENTATION
Patate raganate is a classic dish from Basilicata, especially around the charming town of Matera. It's a Southern Italian delight with layers of thinly sliced potatoes, sweet onions, juicy tomatoes, and a good sprinkle of pecorino cheese. Really good stuff. Plus, there's plenty of olive oil and oregano, giving these raganate potatoes their unique flavor.
Here's the deal, what sets it apart from other Italian baked potatoes is how it’s traditionally baked in a teglia called a "ruota," then wrapped in cloth to keep warm all day. The name "raganate"—you might find interesting—comes from the local dialect, highlighting that crispy, golden crust. It is super important for taste and texture.
In Basilicata, patate raganate often takes center stage at family gatherings—along with stories of grandparents and countryside life. The crunchy topping, made from bits of stale bread, soaks up juices and turns tender inside while staying crispy on top. And the potatoes? They become moist and flavorful, soaking in everything from the tomatoes and onions. Oregano adds a tangy kick, distinguishing it from other Mediterranean dishes.
Sometimes people add extra cheese or onions—depending on how rich they want it. Even as a side, patate raganate steals the spotlight with its baked potatoes with oregano and that golden crunch. It’s a taste of Basilicata’s past—humble, proud, honest food bringing everyone together.
If you’re into traditional Italian recipes or love potatoes with a story, this dish is truly from the south. It invites everyone to savor a piece of Italy's culinary heritage. Whether for a casual dinner or a special occasion, patate raganate is sure to impress with its simple yet flavorful ingredients. And the story? Pretty much heartwarming.
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- INGREDIENTS
- Potatoes 2.2 lbs (1 kg)
- White onions 2 cups (300 g)
- Cluster tomatoes 1.1 lbs (500 g)
- Stale bread 2 ½ cups (150 g) - crumb
- Pecorino Romano PDO cheese 1 oz (30 g) - to be grated
- Oregano 2 spoonfuls
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Raganate Potatoes
To prepare the raganate potatoes, start by washing and peeling the tomatoes using a serrated vegetable peeler 1 or a paring knife, then cut the tomatoes into slices about 1/4 inch thick 2. Now peel the onions and slice them into rings about 1/4 inch thick as well 3.
Finally, peel and slice the potatoes into slices, also about 1/4 inch thick 4, taking care to keep the slices in a bowl of cold water to prevent them from browning 5. Then let them drain in a colander 6.
Crumble the bread crumbs in a bowl 7. Now take an oval ceramic baking dish approximately 8 1/4 by 11 3/4 inches with a depth of about 2 3/4 inches; it is recommended not to use an aluminum dish to avoid the vegetables sticking to the bottom. You can use any type of baking dish, even wider but shallower, in which case you will have fewer layers and need to reduce the cooking time. Oil the chosen baking dish 8 and arrange a layer of potatoes in a concentric manner (the total weight of the potatoes used for one layer is about 10 1/2 oz).
On top of the potatoes, arrange the onion rings (the total weight of one layer of onions is about 5 1/4 oz) 10. Then place the sliced tomatoes on top (the total weight of the tomatoes used is about 7 oz) 11. Salt, pepper, and drizzle with a bit of oil 12
and cover with 1 3/4 oz of crumbled bread crumbs 13. Continue to assemble the layers, proceeding as before, maintaining the same indicated quantities. Arrange the potatoes first 14, then the onions 15 and
finally the tomatoes 16. Salt, pepper, drizzle with a bit of oil, and add the bread crumbs 17. Finish with a layer of potatoes 18. Salt, pepper,
sprinkle with the bread crumbs 19, grated pecorino cheese 20, oregano 21
and oil 22. Bake in a preheated static oven 23 at 356°F for 60 minutes, or in a convection oven at 320°F for 50 minutes, taking care to gratinate with the grill in the last 5 minutes. When the surface is golden and crispy, remove 34 your raganate potatoes, let them cool slightly, and serve them. Enjoy raganate potatoes accompanied by the typical bread of Matera.