Farmer-Style Potatoes (Patate alla Contadina)
This dish also goes by the name patate rifatte, or ‘redone potatoes’, as this is a great way to use leftover boiled potatoes, reheated in a frying pan and served the next day (making them even better than the original dish). These make a good side dish to grilled or roast meats such as tagliata di manzo (seared and sliced steak), arista (Florentine roast pork) or rosticciana (grilled pork ribs) (see recipes on my profile).
Serves 4 as a side dish.
Ingredients 9
800 g potatoes, peeled, diced into 4 cm (1 1/2 in) chunks
2 tbsp extra-virgin olive oil
2 rosemary sprigs
4 sage leaves
1 garlic clove, peeled
400 g tinned whole peeled tomatoes
400 ml water
salt, to taste
black pepper, freshly ground, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
If you have leftover boiled , you can skip this first step. Otherwise, place the uncooked potatoes in a large saucepan of cold water with a pinch of salt and bring to the boil. Parboil for 10 minutes and then drain.
Gently heat the in a large frying pan and cook the , and until fragrant.
Add the and stir to cover in . When golden, add the (breaking them up a little with your spoon) and . Season with salt and pepper.
Simmer uncovered until the are cooked through and begin to get very soft around the edges, lending the sauce quite a thick consistency.
Rate this recipe
Notes
4
