Spring Baby Potatoes with Tomatoes and Olives

  • 50 mins
  • 9 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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