Baccalà con Patate

If using salted Baccalà, begin by desalting it: submerge the Baccalà in a large bowl of cold water, changing the water every 8-12 hours for 2-3 days until adequately desalted. Pat the Baccalà dry with paper towels and cut into 4-5 cm pieces.

Peel the Potatoes and cut them into 2-3 cm cubes.

In a large, heavy-bottomed pan or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the sliced Garlic and Red pepper flakes and sauté gently for 2-3 minutes until the Garlic is fragrant but not browned.