Provencale Potato Ragout with Green Olives

Provencale Potato Ragout With Green Olives Recipe

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


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20 Min
1 Hr 5 Min
Stove Top


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  • 1 1/2 Tbsp
    olive oil
  • 1 1/2 c
    onions, thinly sliced
  • 3 1/2 c
    tomatoes, seeded and coarsely chopped
  • 4 c
    baking potatoes, peeled and cubed (about 2 pounds)
  • 1 1/2 c
  • 1/4 tsp
  • 1/4 tsp
  • 6
    fresh thyme sprigs
  • 3
    cloves garlic, crushed
  • 3
    bay leaves
  • 1/2 c
    green olives, sliced

How to Make Provencale Potato Ragout with Green Olives


  1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and saute 10 minutes or until soft, stirring frequently.
  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.
  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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About Provencale Potato Ragout with Green Olives

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Healthy

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