Neapolitan Style Potatoes

Tender potatoes braised in a thick garlic and tomato sauce. Dried oregano provides that characteristic southern Italian kitchen aroma.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 349
• Protein: 5 g
• Carbs: 39 g
• Fat: 18 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 400 g Round tomato ( diced )
• 3 piece Garlic ( cloves, crushed )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Oregano ( dried )
• 50 g Black olive ( pitted )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Preparing the tubers

   Peel the potatoes. Cut them into regular 3 cm cubes. Rinse them in cold water to remove excess starch and pat them dry.

2. Aromatic base

   In a sauté pan, heat the olive oil. Add the crushed garlic. As soon as it starts to color and become fragrant, add the diced tomatoes.

3. Slow cooking

   Add the potatoes to the sauté pan. Season with salt and pepper. Cover and simmer over low heat. The potatoes should become tender to the point where a knife blade sinks in without resistance.

4. Finishing touches

   Remove the lid. Add the oregano, black olives, and capers. Let it reduce for 5 minutes so the sauce coats each piece well. It should be thick and glossy.

Chef's tips

• Don't stir too often to avoid breaking the potato cubes.
• If the tomatoes aren't juicy enough, add a small splash of water to finish the cooking.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Best when gently reheated in a pan.