BABY POTATOES


WITH TOMATOES AND OLIVES Black olives and chopped parsley evoke the flavors of Provence in this country-style dish. If you’re short on time, skip peeling the potatoes. It will still taste great.


PREP TIME 15 MIN. – COOK TIME 25 MIN. READY IN 40 MIN. – SERVINGS 4


SIDE DISH SIMPLE


1 lb baby potatoes 4 tbsp olive oil 1 onion 3 cloves garlic 1 green bell pepper 1 tsp dried oregano


1 (14 oz) can chopped tomatoes ¼ cup pitted black olives 2 tbsp chopped parsley


STEP 1 Peel or scrub the potatoes. Heat the oil in a frying pan and sauté the potatoes for 5 min. Slice the onion into rings, chop the garlic and cut the pepper into strips. Add the onion, garlic, pepper and oregano to the potatoes and cook for 5 min., or until the onion turns golden brown and the vegetables have softened. STEP 2 Add the tomatoes, bring to a boil and simmer, covered, 25 min. STEP 3 Add the olives and season with salt (in moderation) and pepper. Sprinkle with parsley.


Per serving: 170 calories, 15g fat, 2g saturated fat, 0mg cholesterol, 204mg sodium, 10g carbohydrate, 3g fiber, 4g sugar, 2g protein


52 MARCH/APRIL 2016


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