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Provencal Potatoes

Yield
Servings
Prep time
5 mins
Courses
Entrée | Side dishes
Source

Recipe adapted from Vegetarian Fast Food © 1994 by Rose Elliot

Description

A zesty mix of flavors

Ingredients

1 Tolive oil
1 small onion (diced)
1 clvgarlic (crushed)
1 cntomatoes (15-oz, undrained)
3⁄4 lbpotatoes (peeled if desired and sliced 1/4-inch thick)
1⁄3 ckalamata olives (pitted)
  salt and pepper (to taste)
  parmesan cheese (grated)

Instructions

Sauté the onion in the olive oil 5 minutes, then add garlic and tomatoes, breaking up the tomatoes with a spoon. Bring to boil, reduce heat and simmer 10-15 minutes or until thickened. Meanwhile cook potatoes in salted water 7-10 minutes, until just tender. Drain well. Combine sauce, potatoes and half the olives in an ovenproof dish; season to taste with salt and pepper. Top with remaining olives and shredded Parmesan cheese and broil until golden.

Notes

Serve with crusty bread to mop up the sauce.