Potatoes Pizzaiola

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This was a student favourite in a house in Dublin where my daughter lived. Ingredients can be adapted to what is affordable and it can nourish large numbers.


  • lb (700 g) potatoes, washed and thinly sliced
  • 2 tablespoons sunflower or olive oil
  • 2 fat cloves garlic, chopped
  • 1 red pepper, thinly sliced
  • Sea salt and freshly ground black pepper
  • ½ pint (275 ml) tomato juice
  • A few fresh tomatoes, skinned and sliced
  • 4–6 oz (110–175 g) mozzarella cheese, very thinly sliced


    Heat the oil and sauté the garlic and potato very slowly until the potatoes start to turn transparent. Add the red pepper, the seasoning, the tomato juice and the tomatoes and simmer over a low heat until the potatoes are soft, stirring now and then.

    Take off the heat, cover with the cheese and allow it to melt before you serve.