| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 428 | 23g | 6g | 47g |
| sugars | fibre | protein | salt |
| 10g | 7g | 8g | 0.8g |
Why I Love Greek Skillet Potatoes in Tomato Sauce
You may know me as a proponent of heartland cooking, that good old Midwestern comfort food, but today I’m sharing something a little different – a Greek-inspired delight, the Skillet Potatoes in Tomato Sauce. A lot of my fondness for this recipe comes from its endearing simplicity and the harmonious blend of flavors that remind me, albeit in a different context, of the farm-to-table freshness I grew up with.
The Inspiration
As an observant food lover, I have always believed that we need to venture beyond our immediate food culture to truly explore the splendor of global cuisine. Now, while it’s hard to pinpoint one specific chef as a source of inspiration for this Greek recipe, I can’t deny the influence of Bobby Flay on my appreciation for Mediterranean flavors. His explorations into the world of Greek cuisine uncovered hidden treasures like these Skillet Potatoes. Of course, I’ve added little tweaks here and there, but the soul of the dish remains essentially Greek.
Embracing Similarities & Pairings
At first glance, you might find this dish reminding you of a classic potato curry or an Italian potato tomato stew. This recipe is a culinary intersection of sorts, enjoying the familiarity of a potato-based dish with the unique flavors brought out by the combination of cumin, oregano, and tomatoes. The tangy kick of kalamata olives and the optional sprinkle of crumbled feta cheese further accentuate its robust character.
With its hearty characteristics, this dish could work well as a standalone meal. And if you fancy, you could pair it up with a fresh Greek salad or a loaf of crusty bread on the side to complete your Mediterranean dining experience. Even a juicy grilled steak or roasted chicken could enjoy the companionship of these flavorsome Skillet Potatoes in Tomato Sauce, especially if you’re planning a family dinner on a Sunday afternoon.
What You’ll Need
- 2 lb small potatoes, preferably Yukon Gold
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) quality crushed tomatoes
- Salt, to taste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 2 cups water
- 1 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese (optional)
Method
Step One
Start by cleaning the 2 lb of small potatoes thoroughly under running water. Pat them dry and cut into halves or quarters, depending on the size of the potato. Ensure all pieces are of a similar size for even cooking.
Step Two
In a large skillet, heat 1/4 cup of extra-virgin olive oil over medium heat. Add the finely chopped large onion and 4 minced cloves of garlic. Cook until the onion becomes translucent and the garlic emits its aroma (around 5 minutes).
Step Three
Add the cut potatoes to the skillet. Cook for approximately 10 minutes, stirring occasionally until the potatoes are golden brown all over.
Step Four
Pour the 28 oz can of crushed tomatoes into the skillet. Stir in the salt (to taste), 1 teaspoon of sweet paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1/4 teaspoon of black pepper. Ensure the spices are evenly distributed.
Step Five
Add 2 cups of water, bring the mixture to a simmer, cover the skillet and let it cook for about 25 minutes, or until the potatoes are tender.
Step Six
Uncover the skillet and stir in 1/2 cup of chopped fresh parsley and 1 cup of pitted kalamata olives. Cook for a further 5-10 minutes to let the flavors meld together.
Step Seven
Taste for seasoning. Adjust if necessary. Serve the potatoes hot, garnished with 1/2 cup of crumbled feta cheese (optional). Enjoy your skillet potatoes in tomato sauce!
