Baby Potatoes with Tomatoes and Olives


  • 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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