Agretti and spring potatoes cooked in a skillet is one of those simple, rustic Italian dishes that perfectly capture the spirit of spring in Italy. This seasonal recipe is light, flavorful, and deeply tied to Roman food traditions—ideal for anyone looking to bring a taste of authentic Italian cucina into their home.
Whether you’re an Italophile foodie, a gardener discovering agretti for the first time, or a curious cook eager to try new Mediterranean vegetables, this dish is a must-try.
What Are Agretti?
Agretti—also known as Salsola soda, saltwort, or even “monk’s beard” in English—are a springtime delicacy in Italy, especially in Rome, where they’re commonly enjoyed sautéed, tossed with pasta, or served as a contorno (side dish).
Surprisingly, agetti are now gaining popularity in the UK—even chefs like Jamie Oliver are growing them in their gardens. Seeds are increasingly hard to find, making this ingredient even more of a springtime treasure.
But in Rome? They’re just a normal (and affordable) part of local market shopping. Lucky us!
Why You’ll Love This Agretti and Potatoes Skillet
This recipe brings together:
-
Tender new potatoes (the kind you dream of in spring)
-
Fresh agretti for a briny, green bite
-
Anchovies & oregano for bold Italian flavor
-
A cast iron skillet and the oven = one-pan rustic magic
It’s easy, seasonal, healthy, and absolutely packed with authentic Italian flavor.
How to Cook and Serve Agretti with Potatoes
You can enjoy this dish as:
-
A light main course with salad and crusty bread
-
A flavorful side dish for grilled meats or roasted fish
-
A simple vegetarian-friendly option (just skip anchovies if needed)
Agretti and Spring Potatoes Skillet Recipe
Ingredients
- 14-16 new potatoes
- 1 bunch agretti salsola soda
- 1 sprig fresh oregano
- 2 anchovies
- 1,5 teaspoon extra-virgin olive oil
- salt
Instructions
-
Preheat oven to 180°C / 350°F.
-
Clean the potatoes (no need to peel!) and trim the agretti, removing the pink/violaceous roots.
-
Finely chop the oregano leaves.
-
Place potatoes in a medium pot, cover with water, add a teaspoon of salt, and bring to a boil.
-
Add agretti to the pot and cook for 3–4 minutes.
-
In your skillet, heat 1 tsp olive oil. Add anchovies, turn off the heat, and mash them with a wooden spoon until dissolved.
-
Drain potatoes and agretti, then add them to the skillet. Drizzle with the remaining oil, sprinkle in the oregano, and mix gently.
-
Bake for 10 minutes until golden and aromatic.
Your Italian Grand Tour Begins Here
Explore Italy through the pages of Simposio.
(Clicking takes you to the full cookbook collection.)
Buon appetito,
Claudia