Potato + Olive Stew
Source of Recipe
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Recipe Introduction
According to a contemporary Greek legend, potatoes were introduced
into Greece in the early nineteenth century by Ioannis Kapodistrias,
the first governor after Greece obtained its independence from Turkey.
Kapodistrias knew that potatoes would provide valuable nutrition to
his starving nation, but the people wouldn't try them. The clever
governor then put a large basket of potatoes on the docks along with
an armed guard and a warning that anyone caught stealing them would be
shot. The next morning, all the potatoes were gone. True or not,
potatoes are now popular throughout Greece, as demonstrated by this
dish that could only have originated there.
List of Ingredients
Potato + Olive Stew
(Patates Yahni)
1/2 cup (125 ml) extra-virgin olive oil
2-3 lbs (900-1350 g) new potatoes, peeled and quartered
2-3 large onions, thinly sliced
4-6 cloves garlic, thinly sliced
Red pepper flakes to taste (optional)
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) Kalamata or other black olives
1 cup (250 ml) dry white wine or water
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the oil in a large skillet over moderate heat and brown the
potatoes on all sides - they do not need to be cooked through.
Transfer the potatoes to a baking dish in a single layer. Saute the
onion in the same skillet until tender but not brown, about 5 minutes.
Add the garlic and red pepper flakes and saute for 1 minute. Add the
remaining ingredients except the parsley (careful with the salt
because the olives might be salty) and bring to a boil. Pour over the
potatoes and bake in a preheated 375F (190C) oven until the potatoes
are cooked through, 30 to 45 minutes, adding more liquid if needed.
Serve hot garnished with chopped parsley. Serves 4 to 6.Recipe
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