Patate Rifatte (redone potatoes) are a tasty and economical side dish made from leftover boiled potatoes, pan-fried with garlic and marjoram, then simmered in a simple tomato sauce.
Patate Rifatte, literally “potatoes redone,” is an easy Italian side that makes excellent use of leftover boiled potatoes. It’s a wonderful way to transform simple leftovers into a flavorful accompaniment for chicken, fish or a vegetarian main.
You can make this dish whenever you have spare boiled potatoes or intentionally cook extra just for this purpose. The recipe is flexible — swap herbs or add a pinch of pepperoncino (chili flakes) if you want a little heat.
To prepare patate rifatte, begin by frying two cloves of garlic and a generous bunch of fresh marjoram in olive oil until fragrant. Add the boiled potatoes and fry briefly to get some colour. Pour in chopped tomatoes, add a little water (use half the tomato can) and season with salt and pepper.
Let the mixture simmer gently for 10–15 minutes until the sauce thickens and coats the potatoes. The result is a comforting, aromatic side with bright tomato flavour and herbal notes from the marjoram.
I enjoy turning leftovers into new meals — it saves money and reduces food waste. Italian cooking is especially good for this: simple, fresh ingredients can be recombined in many ways to create satisfying dishes. If you like economical, flavourful food, patate rifatte is a great recipe to keep in your rotation.
Have a favourite way to reuse leftovers? Share it in the comments — I love hearing ideas.
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Patate Rifatte – A potato side dish with tomato and marjoram
By Emily
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 garlic
- Salt and pepper, to season
Instructions
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Heat the olive oil in a large pan. Add the garlic cloves (whole, skins removed) and the chopped marjoram. Fry for about 1 minute to release the aromas, then add the boiled potatoes.
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Fry the potatoes for 2–3 minutes to lightly brown them. Add the chopped tomatoes, then fill the tomato can halfway with water and pour that into the pan. Simmer gently for around 15 minutes until the sauce reduces and thickens. Season with salt and pepper and serve warm.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- When using canned tomatoes I recommend good-quality brands for best flavour.
- Vegetable sizes are assumed medium unless stated.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and is approximate.
Nutrition
Nutrition information is approximate and provided for guidance only.