recipelink.com Chat Room Recipe Swap - 2001-02-15
From: Terrie,.MD

Provencale Potato Ragout with Green Olives
From Cooking Light magazine (except for my parenthetical notes).
Yield: 6 servings (serving size: about 3/4 cup).

1-1/2 tablespoons olive oil (I used 3 TBL)
1-1/2 cups thinly sliced onion
3-1/2 cups coarsely chopped seeded tomato
4 cups cubed peeled baking potato (about 2 pounds)
1-1/2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
6 thyme sprigs (or about 1/2 tsp. dried thyme)
3 garlic cloves, crushed (I used 6)
3 bay leaves
1/2 cup sliced green olives (I used a little more)

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 (potato 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.