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Ingredients
Potatoes in Mediterranean Sauce
1 kg (2 lb) chats or baby potatoes, unpeeled, halved
2 tablespoons olive oil
2 onions, finely chopped
3 cloves garlic, crushed
1 teaspoon sweet paprika
425 g (14 oz) can chopped tomatoes
2 tablespoons lemon juice
½ teaspoon grated lemon rind
2 teaspoons soft brown sugar
3 teaspoons tomato paste
½ teaspoon dried thyme
12 Kalamata olives
1 tablespoon capers, rinsed and roughly chopped
1 cup (140 g/4½ oz) cubed feta cheese
1 tablespoon roughly chopped flat-leaf parsley
Method
- Boil the potato until just tender. Heat the olive oil in a large saucepan, add the onion and cook until soft and golden. Add the garlic and paprika and cook for another minute.
- Stir in the tomato, lemon juice, lemon rind, sugar, tomato paste and thyme. Simmer, covered, for 5 minutes and then add the potato and toss to coat. Simmer, covered, for 20 minutes, or until the potato is cooked through. Stir occasionally to prevent burning.
- Remove the pan from the heat and, just before serving, stir through the olives, capers and feta. Season with salt and freshly ground black pepper and scatter the parsley over the top. Serve immediately.
Nutrition Per Serve (6)
Protein 10 g;
Fat 10 g;
Carbohydrate 30 g;
Dietary Fibre 5 g;
Cholesterol 15 mg;
1120 kJ (270 cal)
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