Ingredients
- ½ to ¾ cup olive oil
- 2 pounds new potatoes, peeled and quartered
- 3 large onions, sliced thick
- 5 to 6 cloves garlic, sliced
- ½ to 1 teaspoon minced fresh chili pepper (or 1/3 to 1/2 teaspoon dried red pepper flakes)
- ½ cup dry white wine
- 1 teaspoon dried oregano
- 2 cups chopped fresh or good quality canned tomatoes
- 1 cup small black olives, rinsed and pitted
- Sea salt
- ½ cup chopped fresh flat-leaf parsley
- Nutritional Information
Nutritional analysis per serving (2 servings)
1192 calories; 75 grams fat; 10 grams saturated fat; 54 grams monounsaturated fat; 8 grams polyunsaturated fat; 117 grams carbohydrates; 21 grams dietary fiber; 19 grams sugars; 15 grams protein; 2079 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 3 servings
Preparation
- In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don’t need to cook through because they will continue cooking in the sauce.
- Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
- Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes — adding a little water if needed — or until the potatoes are tender. Taste after 15 minutes and add salt if needed — the olives are quite salty — or more chili pepper. Sprinkle with parsley and serve while still hot.
Dining and Cooking