provencale potato ragout with green olives

Name: Provencale Potato Ragout with Green Olives
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tablespoon(s) olive oil; 1 1/2 cup(s) onions, thinly sliced; 3 1/2 cup(s) tomatoes, seeded and coarsely chopped; 4 cup(s) baking potatoes, peeled and cubed (about 2 pounds); 1 1/2 cup(s) water; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 6 - fresh thyme sprigs; 3 - cloves garlic, crushed; 3 - bay leaves; 1/2 cup(s) green olives, sliced

10 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Mar 14, 2015

A nice hearty; yet meatless side or meal from Cooking Light.

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prep time 20 Min

cook time 1 Hr 5 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups onions, thinly sliced
3 1/2 cups tomatoes, seeded and coarsely chopped
4 cups baking potatoes, peeled and cubed (about 2 pounds)
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
6 - fresh thyme sprigs
3 - cloves garlic, crushed
3 - bay leaves
1/2 cup green olives, sliced

How To Make provencale potato ragout with green olives

Step 1

Heat olive oil in a large nonstick skillet over medium heat. Add onion and saute 10 minutes or until soft, stirring frequently.

Step 2

Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potatoes and next 6 ingredients (potatoes through bay leaves); bring to a boil.
Step 3

Cover; reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme sprigs and bay leaves.
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