Agretti and spring potatoes in a skillet is an easy, delicious Italian recipe.
This year I learned that agretti are a big thing in Britain. Jamie Oliver is growing his own agretti plants for his restaurants. Seeds are spreading all over the country and are now difficult to find, not to say pricy.
In Rome they are just agretti vegetables: an easy side dish or a spring (agretti’s season) pasta condiment. Delicious, common, and (good for me) cheap.
By the way, agretti in English are called Salsola soda, or saltwort.
I love potatoes and they pair perfectly with agretti greens. You can serve them next to a simple salad, and voilà dinner is ready! Or keep them as the side dish of a meat steak.
agretti and spring potatoes skillet recipe
- 14-16 new potatoes
- 1 bunch agretti salsola soda
- 1 sprig fresh oregano
- 2 anchovies
- 1,5 teaspoon extra-virgin olive oil
- You’ll need a cast iron skillet or pan that goes in the oven
Preheat oven to 180°C (350°F).
Clean the potatoes - you don’t need to peel them - and the agretti (remove the violaceous/pink parts).
Finely chop the oregano leaves.
Place the potatoes in a medium pot, cover them with water, add a teaspoon of salt and bring to a boil. Add the agretti and cook 3-4 minutes.
Heat 1 teaspoon of olive oil in a cast iron skillet (or pan that goes in the oven), add the anchovies and while they cook (less than a minute), smash them with the help of a wooden spoon.
Drain the potatoes and the agretti and add them to the anchovies in the skillet, add a teaspoon of olive oil and the oregano. Mix and bake in the oven 10 minutes.
Your agretti and spring potatoes skillet is ready and delicious!
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Enjoy your agretti!