TABELIAAUTHENTIC RECIPE
Patate in UmidoPotatoes Braised in Tomato
A Neapolitan home dish of potatoes slowly simmered with tomato, garlic and olive oil. The potatoes absorb the tomato’s savour and become part of the sauce itself.
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Ingredients (2 servings)
- PotatoesPeel and cut into 3cm cubes.400 g
- Canned whole peeled tomatoesCrush by hand.300 g
- GarlicCrushed.2 cloves
- Fresh basil5 leaves
- Extra virgin olive oil40 ml
- Salta little
Method
Dice the potatoes
- 1 Peel the potatoes and cut into 3cm cubes.
Release the garlic aroma
- 1 Heat 40ml olive oil in a frying pan over medium heat, add the crushed garlic and sauté until fragrant, 1 minute.
Coat the potatoes in oil
- 1 Add the potatoes and sauté for 3 minutes, coating all surfaces in oil.
Braise with tomatoes
- 1 Crush the whole tomatoes by hand into the pan, then add basil, salt and 100ml water.
- 2 Cover and simmer over low heat for 20–25 minutes.
Check that the potatoes are cooked
- 1 The dish is ready when a skewer passes easily through the potatoes.
Ready when
Ideally, the tomato and potatoes have become one integrated mixture.
About this dish
In Neapolitan homes, remnants of Sunday ragù or tomato sauce sometimes reappear in the next day’s meal. Patate in umido is a simple contorno of potatoes braised in tomato, born of household ingenuity in using ingredients fully.
In Campania, vegetables cooked with tomato and olive oil are everyday food. Potatoes accompany meat, but with bread they can also form a satisfying meal on their own. It is not lavish cooking, yet it has the warmth of the family pot.
It remains a well-loved Neapolitan home dish, sometimes described as a way to use the previous day’s sauce. Beyond using leftovers, it expresses the local kitchen’s rhythm of carrying sauce into the next dish.
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