Greek olive and potato stew

Patates Yahni Me Elies/Potato Stew with Olives

INGREDIENTS
Serves: 6-8 serves

• Olive oil

• 3 lbs potatoes, cut into bite-size chunks
• 4 large onions, sliced
• 10 garlic cloves, sliced
• 1 red chilli, deseeded and chopped
• 6 fl oz wine (white in the recipe, but we used red)
• 2 tsp dried oregano
• 1.5 lbs chopped tomatoes, tinned or fresh
• 6 oz black olives, pitted and rinsed, then roughly chopped
• 2 tbsp olive paste
• parsley

PREPARATION

Heat oven to 190C/375F/Gas mark 5. Cover bottom of a heavy pan with oil and saute the potatoes for five minutes - in batches if necessary, but I just put them all in together and turned them frequently.
Remove potatoes from pan to an oven-proof dish large enough for them to lie in a shallow layer. Use a slotted spoon so the oil is left in the pan. Add more oil if necessary, and saute the onions, garlic and chili for a few minutes.Then add wine, tomatoes, oregano, olives, olive paste. Cook for a minute or two, then pour this sauce over the potatoes. Bake for 45 minutes to 1 hour until potatoes are tender. Top up with water or wine if it gets too dry during cooking (mine didn't but I left the lid on the dish, though the recipe says "bake uncovered".) Sprinkle with chopped parsley and eat.

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