Potato and green olive ragout

Potato and green olive ragout

Ragout de pommes de terre aux olives

By
From
Hazana
Serves
4
Photographer
Mowie Kay

In Algeria this is usually made with baby new potatoes. A similar dish is made in Provence with the addition of a few chopped tomatoes – but without the spices.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
900g baby new potatoes, cut into halves or quarters
1/2 teaspoon paprika
dash of cayenne pepper
350ml hot water
100g green olives, pitted and cut in half
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley or coriander

Method

  1. Heat the olive oil in a heavy saucepan and add the onion. Cook over a moderate heat until it has softened. Add the potatoes, paprika and cayenne and stir well. Pour in the hot water and bring to the boil. Cover and simmer for 12 minutes or until the potatoes are almost tender. Add the olives, season with pepper, and continue to cook until the potatoes are tender and the sauce has reduced. Serve hot, garnished with parsley.
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