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Baby Potatoes with Tomatoes and Olives

Black olives and chopped parsley evoke the flavors of Provence in this country-style dish. If you’re short on time, skip peeling the potatoes. It will still taste great.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
169 calories per serving


> 1 lb baby potatoes
> 4 tbsp olive oil
> 1 onion
> 3 cloves garlic
> 1 green bell pepper
> 1 teaspoon dried oregano
> 1 (14 oz) can chopped tomatoes
> 1/4 cup pitted black olives
> 2 tbsp chopped  parsley


Peel or scrub the potatoes. Heat the oil in a frying pan and sauté the potatoes for 5 min. Slice the onion into rings, chop the garlic and cut the pepper into strips. Add the onion, garlic, pepper and oregano to the potatoes and cook for 5 min., or until the onion turns golden brown and the vegetables have softened.
Add the tomatoes, bring to a boil and simmer, covered, 25 min.
Add the olives and season with salt (in moderation) and pepper. Sprinkle with parsley.

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