Patate Rifatte – A potato side dish with Tomato and Marjoram
Updated May 12, 2024, Published Mar 21, 2017
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Patate Rifatte (redone potatoes) are a great potato side dish made from leftover boiled potatoes, fried with garlic and herbs and cooked in a delicious tomato sauce.
Heyyy,
I have a super simple potato side dish for you today.
Patate Rifatte, which literally means potatoes redone is a side dish that’s made using leftover boiled potatoes. This is a great way to use up leftovers from the weekend and turn it into a simple, yet delicious side dish that’s perfect with chicken or fish.
Patate Rifatte doesn’t always have to be made with leftover potatoes. I often make this potato side dish whenever I have a few spare potatoes lying around that need used up. I often change it up with different herbs and some spices such as pepperoncino (hot chili flakes) for a different flavour and kick.
To make patate rifatte, I firstly fry 2 cloves of garlic with a large bunch of fresh marjoram (the smell is amazing!). Then the boiled potatoes are added and fried for a few minutes before adding the chopped tomatoes. I then add a touch of water and seasoning.
It’s left to simmer and reduce for around 10-15 minutes and that’s it! Serve these yummy potatoes with any meat or fish for a fantastic, simple weeknight meal.
I really enjoy making meals out of leftovers such as these chicken croquettes with ricotta and thyme. Not only is it very economical but using leftovers to make a whole other meal helps save food waste which is something I really hate. I think that’s why I love Italian cooking so much, no only does it require only very simple ingredients with beautiful fresh flavours but there are also so many ways to use up leftover ingredients to make delicious, filling, healthy and money saving meals.
What’s your favourite way to use leftovers?
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Patate Rifatte - A potato side dish with tomato and marjoram
Ingredients
- ~1.7 lb (800g) boiled potatoes
- ~14.5 oz (400g) chopped tinned tomatoes
- 2 tbsp olive oil
- 1 large bunch fresh marjoram, chopped
- 2 cloves of garlic
- Salt and pepper, to season
Instructions
- Add the olive oil to a large pan and add the garlic cloves (whole with skins removed) and the marjoram. Fry for 1 minute to release the flavours then add the boiled potatoes.
- Fry the potatoes for 2-3 minutes then add the chopped tomatoes. Fill the tomato can half way with water and add that to the potatoes. Let it simmer and reduce for around 15 minutes until you have a thick tomato sauce. Season with salt and pepper and serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Have you tried any other herbs other than Marjoram? I don’t have that on hand! Thanks! Kelly
Sure, oregano or rosemary would also work really well!
Emily, thanks! This looks so simple to make, yet looking really satisfying and tasty!
No problem Alyssa, hope you enjoy!
What a wonderful side dish! I love potatoes and tomatoes and this looks so yummy.
Often time our dinner sides get so repetitive, this looks like a great way to change things up. Those potatoes turn such a beautiful color in the tomato!
I love the simple elegance of this dish! It’s just the way I like to cook!
I love potato anything and this recipe sounds delish. I’d love it with eggs!
Dishes made with leftovers are just the most satisfying. This one looks so good!
I think that too, thanks so much ☺️
Using leftovers to make another meal is brilliant, and there’s no food wasting! This dish looks absolutely comforting and delicious!
Exactly I hate food waste. Thanks so much Marsha!
I love redone potatoes; always so tasty and moreish. Reminds me of when I was a child, and vegetables would get reused in various ways, sometimes vegetable cakes (mixed with egg, floured and fried) or bubble and squeak.
Your recipe uses few ingredients and is simple, so handy for an easy supper or side.
Oooh I love bubble and speak, thanks Helen it definitely is!
What a lovely recipe. I guess it’s a bit like patatas bravas but without the spice! Delicious!
Yeah it’s very similar, thanks Emma!