Potato and Olive Stew With Tomato Sauce

1. 1

   In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes.

2. 2

   They don't need to cook through because they will continue cooking in the sauce.

3. 3

   Preheat oven to 375 degrees.

4. 4

   Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper.

5. 5

   After a few seconds, pour in the wine and add the oregano, tomatoes and olives.

6. 6

   Cook for one minute, then remove from heat.

7. 7

   Place potatoes in clay or glass ovenproof pan that can hold them in one layer.

8. 8

   Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender.

9. 9

   Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper.

10. 10

    Sprinkle with parsley and serve while still hot.

* Per serving · 4 servings · Values may vary.