PROVENCALE POTATO RAGOUT WITH GREEN OLIVES
A nice hearty; yet meatless side or meal from Cooking Light.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 11
Steps:
- 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.
PROVENCALE POTATO RAGOUT WITH GREEN OLIVES
Make and share this Provencale Potato Ragout With Green Olives recipe from Food.com.
Provided by DailyInspiration
Categories Potato
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potatoes through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.
Nutrition Facts : Calories 174, Fat 5.5, SaturatedFat 0.8, Sodium 284.3, Carbohydrate 29.8, Fiber 4.2, Sugar 5.4, Protein 3.5
PROVENCAL POTATOES
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
- Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
- Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.
Nutrition Facts : Calories 243 g, Fat 6 g, Fiber 5 g, Protein 5 g, Sodium 714 g
PROVENCAL POTATOES
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
- Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
- Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.
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PROVENçALE POTATO RAGOUT WITH GREEN OLIVES RECIPE | MYRECIPES
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Servings 6Calories 188 per serving
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until soft, stirring frequently.
- Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally.
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