Provençale Potato Ragout With Green Olives

Cooking Light
A ragout (ra-GOO) is a well-seasoned stewlike dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish.
6 servings (serving size: 3/4 cup)


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1 1/2 tablespoons olive oil
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
3 garlic cloves, crushed
3 bay leaves
1/2 cup sliced green olives


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.

Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.

Created date

April 2002

Nutritional Information

Calories 188
Caloriesfromfat 29 %
Fat 6.1 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 4.2 g
Carbohydrate 31.9 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 255 mg
Calcium 37 mg