A savory twist on the classic Italian sbrisolona, this potato crumble pie delivers the perfect balance of creamy and crisp. Made with mashed potatoes, speck, and provola cheese, it turns simple ingredients into a golden, flavorful dish that works as both a main course or an appetizer.
Unlike a traditional potato bake, the texture here is intentionally rustic — crumbly on the surface and soft inside, similar to a sweet almond crumble but with a rich, cheesy filling. The air fryer ensures an even, crisp finish without weighing the dish down, making it ideal for those who love comfort food with a lighter touch.
This version combines speck and provola for a classic flavor, but it’s also a great base for experimenting with other fillings and leftovers. A practical, hearty recipe that looks impressive and tastes even better.
Try it: Air Fryer Puff Pastry Bites – Two Savory Versions
Potato Crumble Pie (Air Fryer)
Ingredients
Equipment
Method
- Wash the potatoes and boil for 35–40 minutes until tender. Drain, peel, and mash in a large bowl.
- When slightly cooled, add cornstarch, egg, and half the Parmesan. Season with salt and pepper. Mix by hand until compact but slightly crumbly.
- Line an air fryer–safe baking pan with parchment. Press half of the potato mixture into the base.
- Distribute the diced provola and the speck. Cover with the remaining potatoes, crumbling the surface with your fingers.
- Top with a drizzle of olive oil, a light sprinkle of breadcrumbs, the remaining Parmesan, and a pinch of pepper.
- Air-fry at 360°F (180°C) for 25 minutes. Increase to 375°F (190°C) and cook 5 minutes more, until the top is golden and crisp.
- Serve hot. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer to restore crispness.
Extra Tips
- For a richer flavor, replace speck with pancetta or guanciale.
- Swap provola for other soft cheeses such as mozzarella, fontina, or scamorza.
- Add sautéed mushrooms, spinach, or zucchini to make a vegetable-packed version.
- Use this recipe to clean out the fridge — it’s perfect for repurposing small bits of cheese or cured meat.
- For a more structured crust, mix a spoonful of breadcrumbs directly into the potato base.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
