Potato Ragout with Olives, Capers and Thyme
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g potato (s), peeled and diced
- 1 onion (s), finely diced
- 12 olives, black, pitted and finely chopped
- 2 teaspoons capers, finely chopped
- olive oil
- 150 ml broth
- pepper
- thyme
- garlic
Print Recipe
Pin Recipe Instructions
- Heat some oil in a saucepan, fry the onion until translucent, add the potato cubes (and possibly garlic) and continue to fry for a few minutes while stirring. Then pour in the broth and finish cooking the potato cubes in it, stirring again and again. Depending on the size of the cubes, this takes about 10 minutes. Just before the end of the cooking time, add the olives and capers, season with thyme and pepper.
- The liquid should be well boiled down at the end, keep an eye on the temperature accordingly.
- Goes perfectly with Mediterranean-style roasted lamb or steaks, but also goes well with fish or poultry.
- The capers give the dish a nice rounding off, if you don`t like them, maybe replace some broth with white wine or at the end add a pinch of salt and a splash of lemon or lime juice to taste.
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