Potato and Olive Stew With Tomato Sauce

5.0(9)

by Moira Hodgson

Open original recipe

Greek, MediterraneanDinner, Weeknight, Casseroles, Main Course, Side Dish

Servings

(2–3)

Total time

1h 30m

Calories / serving

800 kcal

Ingredients (11)

serves

1/2 to 3/4 cup olive oiloil
2 pounds new potatoes, peeled and quarterednew-potato
3 large onions, sliced thickonion
5 to 6 cloves garlic, slicedgarlic
1/2 to 1 teaspoon minced fresh chili pepper (or 1/3 to 1/2 teaspoon dried red pepper flakes)
1/2 cup dry white winewhite-wine
1 teaspoon dried oreganooregano
2 cups chopped fresh or good quality canned tomatoestomato
1 cup small black olives, rinsed and pittedblack-olives
Sea saltsalt
1/2 cup chopped fresh flat-leaf parsleyparsley

Instructions (3 steps)

01In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
02Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.

03Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.

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Rich recipe — supports nutrition-aware planning.