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Provençale Potato Ragout With Green Olives

Yield 6 servings (serving size: 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until soft, stirring frequently.

  2. 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.

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