Chips alla Porchetta

Chips alla Porchetta is a contemporary Italian dish that adapts the seasoning of traditional porchetta—a Roman and central Italian preparation of deboned, herb-stuffed, slow-roasted pork—to crispy fried potatoes. The dish typically uses thick-cut or wedge-shaped potatoes that are parboiled, then fried or roasted until golden and crunchy, and finished with a blend of fennel seeds, black pepper, garlic, rosemary, and salt. A great version is distinguished by its textural contrast: a shatteringly crisp exterior giving way to a fluffy, tender interior. The seasoning must be assertive but balanced, and the potatoes are best fried in high-quality olive oil or rendered pork fat to achieve the signature crunch without greasiness. It is often served as a street-food snack, a side to sandwiches, or a bar snack alongside beer or wine. Regional variations exist across Italy: in Tuscany the chips might be drizzled with extra-virgin olive oil and fresh sage, while in Umbria, where porchetta is a point of pride, the seasoning is more robust. In Terni, Italy, Macelleria Pucci, a historic butcher shop, is celebrated for its version. Creators Francesco Zini and Bruce Pappalardo note the shop’s commitment to using local, high-quality pork fat for frying and a house-ground spice mix that captures the essence of traditional porchetta.