Mediterranean Stew

By Dawn_The_Great

Ingredients

• 2 1/2 lbs. medium sized potatoes
• 1/3 cup olive oil
• 2 garlic cloves, peeled and finely chopped
• 1 1/2 cups rinsed and pitted Kalamata olives (not chopped)
• 1 1/3 cup (1 small can) plum tomatoes with their juices
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

1. Peel and wash the potatoes. Cut them in half lengthwise and cut each half into three or four slices, each about 1/2 inch thick.
2. In a stewing pot or Dutch oven, heat the olive oil over medium-high heat. Add the potatoes and stir to coat. Toss in the garlic and stir. Add the olives and toss everything for 2-3 minutes. The olives will break apart a little and the dish will change color and darken. Add the tomatoes and stir. Lower the heat, cover the pot, and simmer the potatoes for 25-30 minutes, until they are very tender and the sauce is thick. Add a little water during cooking if it seems as though the potatoes are in danger of burning. Just before removing the pot from the heat, add the oregano and season to taste with salt and pepper. Serve with good bread and feta on the side.