Potato dish with olives

Name: Potato dish with olives
Ingredients: 1.5 kg potatoes; 300 g olives; 2 onions; 1 bell pepper; 2-3 tablespoons broth; sweet paprika; ground pepper; salt; dill; 3 tablespoons oil

Sezon - Potato dish with olives by Antonia J. - Recipia

Potato and Olive Stew is a simple variation of the classic potato stew. Small olives, preserved in oil and slightly dried, work well here because they have a more concentrated flavor and don’t get lost among the potatoes and sauce. We kept the usual base of onions, bell peppers, paprika, and tomato paste, and added fresh dill at the end. It’s a hearty vegan dish that’s easy to prepare with common ingredients. Quick Info Preparation Time: not specified separately in the original recipe Cooking Time: approximately 35-40 minutes Total Time: preparation time not specified; cooking takes about 35-40 minutes Servings: exact number not specified; quantity is suitable for multiple servings Difficulty: easy Recipe Type: vegetable dish, vegan Ingredients 1.5 kg potatoes 300 g olives, preferably small, in oil and slightly dried 2 onions 1 bell pepper 2-3 tablespoons tomato paste sweet paprika, to taste ground pepper, to taste salt, to taste fresh dill, finely chopped 3 tablespoons oil Preparation Method 1. Prepare the vegetables Peel the potatoes and cut them into cubes. Chop the onions, and slice the bell pepper into thin strips. Keep the olives for a later step to avoid overcooking them. 2. Sauté the onion and bell pepper Put the 3 tablespoons of oil in a pot and add the chopped onions. Sauté until they start to soften, then add the sliced bell pepper. Add the sweet paprika, salt, and pepper. Stir, being careful not to let the paprika sit too long on the bottom of the pot, as it can change its flavor. 3. Add the potatoes Once the onions and bell pepper are sautéed, add the cubed potatoes to the pot. Mix well so that the vegetables and spices are evenly distributed among the potatoes. Pour in 500 ml of water. Cover the pot with a lid and let the potatoes simmer for about 20-25 minutes. The heat should be moderate so that the potatoes cook without the liquid evaporating too quickly. 4. Add the olives and tomato paste After the first 20-25 minutes, remove the lid. Add the olives and the 2-3 tablespoons of tomato paste. Gently stir to avoid crushing the potatoes, then let the dish simmer for another 15 minutes on low heat. At this stage, the sauce thickens, and the olives infuse their flavor into the dish. 5. Adjust the taste and serve Finally, add the finely chopped dill. Taste and adjust with more salt and pepper if needed. The olives may already be salty, so it's better to check the flavor before adding more salt. The Potato and Olive Stew is served warm, alongside roasted pepper salad. In this recipe, the roasted peppers were stored in the freezer since autumn. It also pairs well with pickled peppers or cucumbers, coleslaw, other pickles, or beet salad. Why I Make This Recipe Often It’s a simple dish with accessible ingredients and uncomplicated preparation. Potatoes are filling, and the olives change the flavor of the classic recipe without the need for many additions. Additionally, the 1.5 kg of potatoes is perfect when you want to have food for several meals. I also like that it can be served with various salads or pickles, depending on what’s available. The flavor is rich enough thanks to the olives, tomato paste, and bell pepper, yet the dish remains light in preparation. Tips and Variations Tips Cut the potatoes into cubes of similar size so they cook approximately at the same time. If some are much larger than others, some may become too soft before the rest are done. Don’t add all the salt at the beginning in large amounts. The olives contribute to the salty flavor, and the necessary amount depends on how salty they are. The 500 ml of water is sufficient for boiling the potatoes in this recipe. If the heat is too high and the liquid evaporates quickly, the potatoes may start to stick before they are cooked. Therefore, the covered stage should be done over moderate heat, and the last 15 minutes continue on low heat without a lid. The tomato paste is added after the potatoes have boiled for 20-25 minutes. This way, the dish gains flavor and color in the final part of cooking, without the sauce reducing too early. Substitutions The recipe uses bell pepper, olives, tomato paste, and dill, and the combination can be kept as is. If you use a different type of olives, keep in mind that the flavor and salt level may vary. The small ones, in oil and slightly dried, were chosen because they pair well with the texture of the potatoes. For serving, the roasted pepper salad can be replaced with pickled peppers or cucumbers, coleslaw, pickles, or beet salad, as mentioned in the original recipe. Variations You can adjust the amount of tomato paste between 2 and 3 tablespoons, depending on how pronounced you want the tomato flavor to be. The amount of paprika, pepper, and salt can also be adjusted at the end. Dill is added at the end, after the heat has been reduced and the dish is nearly ready. This way, it remains more present in flavor than if it had been boiled from the beginning. Serving Ideas Serve the dish warm with roasted pepper salad, pickled peppers, or cucumbers. Coleslaw, pickles, or beet salad are also suitable. These add a tangy flavor that complements the potatoes and olives well. Frequently Asked Questions Are the olives added from the beginning? No. In this recipe, the olives are added after the first 20-25 minutes of boiling, along with the tomato paste. Then the dish simmers for about 15 minutes on low heat. How long should the potatoes boil? The potatoes boil covered for approximately 20-25 minutes, after which the olives and tomato paste are added. Another 15 minutes of simmering on low heat follows. The time may vary slightly depending on the size of the potato cubes. How can I avoid the dish being too salty? Add less salt at the beginning and adjust the taste after adding the olives. They may already have enough salt, especially if they were stored in brine or salted oil. When is the dill added? Dill is added at the end, finely chopped, after the dish has boiled. This is also when you check and adjust the taste with salt and pepper. What can the potato and olive dish be served with? It can be served with roasted pepper salad, pickled peppers or cucumbers, coleslaw, pickles, or beet salad. Nutritional Values The values below are approximate and calculated for 100 g of the dish, as the exact number of servings and the amount of salt in the olives are not specified. Calories: approximately 75-90 kcal Protein: approximately 1.5-2 g Carbohydrates: approximately 14-16 g Fats: approximately 2.5-4 g Fiber: approximately 2 g The values may vary depending on the type of olives, the exact amount of tomato paste, and how much sauce remains in the dish. The potatoes provide the majority of carbohydrates, while the oil and olives contribute to the fat content. Storage and Reheating Store any leftover dish in the refrigerator in a sealed container. It is recommended to consume it within a few days. When reheating, place the portion in a pot and heat it over low heat, stirring gently to avoid crushing the potato pieces. If the sauce has thickened too much after storage, you can thin it with a little water during reheating. Only reheat the amount you plan to serve.

Potato dish with olives

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