POTATO AND OLIVE STEW WITH TOMATO SAUCE

Potato and Olive Stew With Tomato Sauce image

Provided by Moira Hodgson

Categories dinner, weekday, casseroles, main course, side dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1/2 to 3/4 cup olive oil
2 pounds new potatoes, peeled and quartered
3 large onions, sliced thick
5 to 6 cloves garlic, sliced
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 wine
1 teaspoon dried oregano
2 cups chopped fresh or good quality canned tomatoes
1 cup small black olives, rinsed and pitted
Sea salt
1/2 cup chopped fresh flat-leaf parsley

Steps:

In 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.
Preheat 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.
Place 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.

Nutrition Facts : @context http, Calories 794, UnsaturatedFat 41 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 14 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1725 milligrams, Sugar 13 grams