Provençale Potato Ragout With Green Olives
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.
How to Make It
Step 1
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until soft, stirring frequently.
Step 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.
Step 3
Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.
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