Baby Potatoes with Tomatoes and Olives
Ingredients
1 lb baby potatoes | ||
4 tbs olive oil | ||
1 medium onion | ||
4 cloves garlic, minced | ||
1 bell pepper, orange, yellow, or green | ||
3 tsp dried oregano | ||
1 (14 oz) can chopped tomatoes | ||
1/4 cup pitted black olives | ||
3 tbs fresh parsley, chopped |
- Peel and scrub the potatoes.
- Heat the oil in a frying pan and saute the potatoes for 5 minutes.
- Slice the onion into rings, chop the garlic and cut the pepper into strips.
- Add the onion, garlic, pepper and oregano to the potatoes and cook for 5 minutes, or until the onion turns golden brown and the vegetables have softened.
- Add the tomatoes, bring to a boil and simmer covered for 25 minutes.
- Add the olives and season with salt and pepper.
- Garnish with chopped parsley.
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