Provencal Potatoes

Serving size:
 2 Servings


    • 3⁄4 lb
    • potatoes (peeled if desired and sliced 1/4-inch thick)
    • 1 T
    • olive oil
    • 1 cn
    • tomatoes (15-oz, undrained)
    • 1 clv
    • garlic (crushed)
    • 1
    • small onion (diced)
    • 1⁄3 c
    • kalamata olives (pitted)
    • salt and pepper (to taste)
    • parmesan cheese (grated)
5 minutes
Ready in
5 minutes


A zesty mix of flavors

Recipe adapted from Vegetarian Fast Food © 1994 by Rose Elliot


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.


Serve with crusty bread to mop up the sauce.