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