Summary

Ingredients

• 800 g potato (s)
• 1 peperoncini, alternatively a dried chilli pepper or a pinch cayenne pepper)
• 6 tablespoon extra virgin olive oil, cold-pressed
• 50 g olives, black, pitted if possible
• 1 pinch (s) oregano, rubbed
• salt
• pepper

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Instructions

1. Peel the potatoes and cut them into pieces approx. 3 by 3 cm and 5 mm thick or into cubes approx. 1 cm in length. Core the peperoncino and cut into small pieces.
2. Heat the olive oil in a large pan and sear the peperoncino over a low heat for 1 minute. Add the potato pieces, mix well with the oil and cook covered for 25 minutes over a medium heat until soft, turning every now and then.
3. Add olives to the potatoes. Season with oregano, salt and pepper, mix thoroughly and fry for another 15 minutes, the potatoes should take on a little color.
4. Variations:
5. Instead of the peperoncino, braise a finely chopped clove of garlic. Or finally mix in 1/2 bunch of chopped parsley.