Tuscan Potatoes With Peppers
|Olive oil||2 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (large)|
|Sweet pepper||1 Large, cut in 1-inch (2.5 cm) chunks|
|Potatoes||1 Pound, cut in 1-inch cubes (3 large ones, 500 g)|
|Potatoes||1 Pound, cut in 1-inch (2.5 cm) cube (500 g, 3 large ones)|
|Chopped seeded peeled tomatoes||1 1⁄2 Cup (24 tbs)|
|Chopped fresh rosemary/Oregano, 1/4 tsp / 1 ml dried||1⁄2 Teaspoon|
|Chicken stock/Water||1⁄4 Cup (4 tbs) (optional)|
In heavy saucepan or deep skillet, heat oil over medium heat; cook onions and garlic for 3 minutes without browning.
Add sweet pepper and potatoes, stirring to coat evenly. Cover and cook over low heat for 10 minutes.
Stir in tomatoes, rosemary, and salt and pepper to taste. (If mixture appears dry, add stock.) Cover and cook, stirring periodically, for about 15 minutes or until vegetables are tender.