3 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, sliced
1 small branch fresh rosemary (about 3 inches)
º teaspoon red pepper flakes
3 large russet potatoes, peeled and cut into 1 inch cubes
1 (1 pound) can peeled Italian tomatoes
? chicken bouillon cube
2 tablespoons chopped fresh Italian parsley
? teaspoon salt (optional)


1. Cook the oil, onion, garlic, rosemary and red pepper flakes in a 10 inch sautÈ pan over medium heat until the onion is translucent, about 5 minutes, stirring occasionally to prevent sticking. Add the potatoes, stir well and cook for 3 minutes.

2. Pour the tomatoes and their juices into a bowl and break the tomatoes into pieces. Stir the tomatoes, their juices and the bouillon cube into the potatoes and bring to a boil. Reduce the heat and simmer with the cover slightly ajar for 35 minutes.

3. Add the parsley and salt (if you wish), stir gently, raise the heat to medium and cook uncovered until the potatoes are tender, about 15 minutes. Serve immediately or let the flavors meld overnight.
Nick Stellino suggests serving this side with fish or meat dishes. He also suggests serving it as a light main course with salad and good Italian bread. Use the kind of potato that is best for the region of the world in which you live, but remember, different potatoes will have different cooking times.
Stewed Potatoes
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