The Potato: From Rejection to Beloved Staple
Potatoes were not always welcome in Italy.
In fact, it took Italians more than 300 years to accept them. People found them ugly. They grew underground. They were associated with disease and dirt. For a long time, Italians considered potatoes food for animals, not for people.
And yet, once Italians finally embraced them, they did what they do best.
They turned potatoes into magic.
🎥 Watch the full video here and discover how potatoes became part of Italian cooking:
Potatoes in Italian Cuisine
Potatoes are not a core ingredient in traditional Italian cuisine like wheat, olive oil, or tomatoes. However, when Italians use potatoes, they transform them into some of the most comforting dishes imaginable.
From simple baked potatoes to fried potato croquettes, Italians know how to elevate this humble ingredient. In Rome, for example, crocchette di patate are deeply loved. In Naples, you will find potato gateau, a rich and satisfying baked dish.
But above all, potatoes shine in one iconic preparation.
Ladies and gentlemen, meet potato gnocchi.
Soft, delicate, and comforting, potato gnocchi represent everything Italians value in home cooking.
Choosing the Right Potatoes
Not all potatoes behave the same way in the kitchen.
What really matters is not the color, but the ratio between solids and water. Solids include starch, sugars, fibers, and minerals. This balance determines how potatoes perform when cooked.
If you are making mashed potatoes, baked potatoes, or gnocchi, you want starchy potatoes. They stay dry and fluffy. On the other hand, if you want potatoes that hold their shape after cooking, you should choose more watery varieties.
Multi-purpose potatoes exist, but they rarely excel at anything. Paying attention to this detail makes a huge difference in your final dish.
A Short History of Potatoes in Italy
Potatoes arrived in Europe from the New World around the 16th century. Italians rejected them for generations. Their appearance and underground growth made people suspicious.
Everything changed in the 18th and early 19th centuries, during periods of famine caused by natural disasters. Faced with starvation, people finally tried eating potatoes.
That moment changed everything.
From an unwanted root, potatoes became a worldwide ingredient. Italians, of course, found ways to make them unforgettable.
How Italians Cook Potatoes Properly
Cooking potatoes correctly matters just as much as choosing the right ones.
First of all, always boil potatoes that are similar in size so they cook evenly. Secondly, boil them with the skin on. This prevents excess water from entering the potato and keeps the flesh dry and flavorful.
Once cooked, Italians often mash potatoes while they are still hot. However, one rule is absolute.
Never use a blender.
Blades activate the starch and turn potatoes into glue. Instead, Italians use a potato ricer or masher. A clever trick is cutting the potato in half, placing it skin-side up in the masher, and pressing. The flesh passes through while the skin stays behind.
Simple. Effective. Very Italian.
Learn to Make the Fluffiest Potato Gnocchi in Rome
If you want to learn how Italians truly work with potatoes, there is no better place than the kitchen.
During the Pasta, Gnocchi and Tiramisu Cooking Class in Rome, you learn how to make light, fluffy potato gnocchi from scratch. You work hands-on with the dough, understand texture by touch, and learn the small details that make all the difference.
This is not about following a recipe. It is about learning technique the Italian way.
Keep Exploring Italian Ingredients With Us
Potatoes tell a bigger story. They show how Italian cuisine adapts, evolves, and turns simplicity into excellence.
If you love learning about Italian food beyond recipes and want to keep exploring ingredients, traditions, and regional culture, we invite you to join the Local Aromas Family.
Inside our wonderful community, you can dive deeper into Italian cooking, connect with other Italy lovers, and continue learning directly from locals.