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provencale potato ragout with green olives

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For provencale potato ragout with green olives

  • 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
    water
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 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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