Potato and Olive Stew With Tomato Sauce

Name: Potato and Olive Stew With Tomato Sauce
Total time: 1 h 30 min
Yield: 2 to 3 servings
Cuisine: greek, mediterranean
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

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: 5(6)
Comments: Read comments

Featured in: FOOD; Satisfying Stews From Britain, France and the Greek Islands

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Ingredients

Yield:2 to 3 servings

½ to ¾cup olive oil
2pounds new potatoes, peeled and quartered
3large onions, sliced thick
5 to 6cloves garlic, sliced
½ to 1teaspoon minced fresh chili pepper (or ⅓ to ½ teaspoon dried red pepper flakes)
½cup dry white wine
1teaspoon dried oregano
2cups chopped fresh or good quality canned tomatoes
1cup small black olives, rinsed and pitted
Sea salt
½cup chopped fresh flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.