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Potato Ragout

This is a variation of a Greek recipe that I found somewhere through my travels. I usually serve it with souvlaki (stay tuned for that recipe later in the week!), but it is a delicious with just about anything.  And it reheats just as well for those who are into left-overs.

Potato Ragout

Potato Ragout

You will need:

6 medium to large potatos, peeled and chopped into large chunks

1/3 cup olive oil

2 medium onions, diced

3-4 cloves of garlic, minced

1 1/2 cups finely chopped fresh tomato

1 tbsp tomato paste

1 tbsp parsley

1 tsp sea salt

1/2 tsp pepper, or to taste

2 cups chicken stock (or you can use plain water, if you prefer)

Saute the onion and garlic in hot olive oil until onion is very soft, but not browned. Stir in tomato, parsley, tomato paste and cook over medium heat 5 minutes.

Add the potatos, salt and pepper. Pour the chicken broth in slowly, stirring to mix well.

Bring mixture to a boil over high heat and cook for 2 minutes. Reduce heat to medium, cover and cook for approximately 40 minutes, stirring occassionally. 

If sauce thickens too much, add 1 tablespoon of water at a time to thin.

Dish is done when potatos are fork tender, and sauce has reduced by half.


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