Farmer-style potatoes

Farmer-style potatoes

Patate alla contadina

By
From
Florentine
Serves
4
Photographer
Lauren Bamford

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).

Ingredients

Quantity Ingredient
800g potatoes, peeled and diced into 4 cm chunks
2 tablespoons extra-virgin olive oil
2 rosemary sprigs
4 sage leaves
1 garlic clove, peeled
400g tinned whole peeled tomatoes

Method

  1. If you have leftover boiled potatoes, 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.
  2. Gently heat the olive oil in a large frying pan and cook the herbs and garlic until fragrant. Add the potatoes and stir to cover in oil. When golden, add the tomato (breaking them up a little with your spoon) and 400 ml water. Season with salt and pepper. Simmer uncovered until the potatoes are cooked through and begin to get very soft around the edges, lending the sauce quite a thick consistency.
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