Neapolitan Style Potatoes
Ingredients
- 800 gPotato (peeled and cubed)
- 400 gRound tomato (diced)
- 3 pcGarlic (cloves, crushed)
- 4 tbspExtra virgin olive oil
- 1 tbspOregano (dried)
- 50 gBlack olive (pitted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Tender potatoes braised in a thick garlic and tomato sauce. Dried oregano provides that characteristic southern Italian kitchen aroma.
- 1
Peel the potatoes. Cut them into regular 3 cm cubes. Rinse them in cold water to remove excess starch and pat them dry.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Best when gently reheated in a pan.
