Patate Rifatte – A potato side dish and Tomato and Marjoram

Patate Rifatte (redone potatoes) are a great potato side dish made from leftover boiled potatoes, fried with garlic and herbs and cooked in a good tomato sauce.

Heyyy

We have a simple potato side dish for you today.

Patate Rifatte, which 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 good side dish that's solid with chicken or fish.

Patate Rifatte doesn't always have to be made with leftover potatoes. We often make this potato side dish whenever we have a few spare potatoes lying around that need used up. We 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, we firstly fry 2 cloves of garlic with a large bunch of fresh marjoram (the smell is good!). Then the boiled potatoes are added and fried for a few minutes before adding the chopped tomatoes. We 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.

We enjoy making meals out of leftovers such as these chicken croquettes with ricotta and thyme. Not only is it economical but using leftovers to make a whole other meal helps save food waste which is something we hate. We think that's why we love Italian cooking so much, no only does it require only simple ingredients with beautiful fresh flavours but there are also so many ways to use up leftover ingredients to make good, filling, healthy and money saving meals.

What's your favourite way to use leftovers?

Ingredients

Makes 4 people

• ~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)

Method

1. 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.

2. 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.

Kitchen notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.