Mediterranean-Style Potato Stew
Ingredients
- 1 pound potatoes cut into bite-sized pieces (Yukon Gold or another variety of waxy potato)
- 1 small onion finely diced
- 1 clove garlic crushed to a paste
- ¾ cup of crushed or strained tomatoes
- 1 teaspoon sea salt
- ½ teaspoon dried dill
- 6 Kalamata olives pitted and sliced in half lengthwise
- 1 small zucchini cut into bite-sized pieces and/or any other vegetable you like
- 1 tablespoon olive oil
- 1 ½ cups water
Instructions
- Pour olive oil into large pot, turn burner on to low/medium heat.
- When oil is hot, toss in onions and cook, stirring occasionally until soft and starting to brown, add garlic and lightly cook.
- Add dill, salt, tomatoes, potatoes and water and turn up heat to high and bring to a boil, immediately turn down to medium, to just keep it at a simmer.
- Cover, and cook until potatoes are soft; approximately 15-20 minutes, adding more water if necessary to keep the potatoes covered.
- Add zucchini and olives and cook until just heated through, so the veggies retain some crunch.