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.
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
- ~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
- 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.
- 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 this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here