Dish No. 96: Pizza Di Patate at Malaparte


Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road’s handy list of some of the dishes we’ve lately stumbled on that we’re fond of — old standbys and new finds alike. Over the ensuing weeks, we’ll be counting these down leading up to our Best of 2011 issue — and see how many make the cut.

Potatoes on pizza are a combination that would make Dr. Atkins turn over in his grave — two starches consumed at the same time?

But the combination turns out to be phenomenal, the crust brown and crisp, with a few darkened bubbles, the potatoes reduced to a creamy gravel. And as the thing arrives, the scent of sage — an oily, piney scent — fills the air. Good olive oil provides lube, and so do the wads of salty pancetta (Italian bacon), sliced thin so that they look like discarded Kleenex. Find it at Malaparte, an offshoot of Malatesta (one of our favorite inexpensive Italian restaurants), located just south of the Meatpacking District.

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