Patate Rifatte (redone potatoes) are a delicious side dish made from leftover boiled potatoes, quickly pan-fried with garlic and fresh marjoram, then simmered in a rich tomato sauce.
Patate Rifatte literally means “potatoes redone.” It’s a simple, satisfying Italian side that turns leftover boiled potatoes into something new and flavorful. This is an excellent way to use weekend leftovers or spare potatoes and creates a comforting accompaniment for chicken, fish or a weekday family meal.
You don’t need leftovers to make this — I often make it when there are a few potatoes to use up. The recipe is flexible: swap herbs, add a pinch of peperoncino (hot chili flakes), or use different seasonings to give it a new twist. The core idea is the same: a quick pan-fry to pick up some color and flavor, then a short simmer in tomato for a glossy, fragrant finish.
To prepare patate rifatte, start by frying two cloves of garlic in olive oil with a large bunch of fresh marjoram—the aromatic scent is wonderful. Add the boiled potatoes and fry for a few minutes so they pick up some color. Pour in chopped tomatoes, then add a little water (I use half the tomato can) to loosen the sauce. Let everything simmer gently until the tomato reduces and becomes thick and glossy, about 10–15 minutes. Season with salt and pepper and serve hot.
This dish exemplifies economical, waste-conscious cooking: transforming leftovers into a new, delicious plate. Italian home cooking often celebrates exactly that—simple, fresh ingredients combined in ways that stretch resources and maximize flavor.
What’s your favorite way to repurpose leftovers?
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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 whole garlic cloves (skins removed) and the marjoram and fry for about 1 minute to release their aroma.
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Add the boiled potatoes and fry for 2–3 minutes to pick up a little color. Pour in the chopped tomatoes, then fill the tomato can halfway with water and add that too. Let everything simmer gently for around 15 minutes until the sauce is thick and reduced. Season with salt and pepper and serve warm.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I prefer reliable brands for the best flavour.
- Vegetable sizes are assumed to be medium unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.