Greek Potato and Olive Stew

Filed in archive Recipes on October 25, 2007

Molyvos restaurant in New York City is considered by many to serve up some of the best home-style Greek food in the city under chef James Botsacos.
Last year Mr. Batsacos and Judith Choate released The New Greek Cuisine cookbook, where this recipe was adapted from.

This is a very aromatic, hearty and vegetarian/vegan meal. Enjoy!




Potato Olive Stew
serves 6

3 pounds fingerling or other small, firm fleshed potatoes
6 tablespoons extra-virgin olive oil
1 teaspoon dried Greek oregano
4 large garlic cloves, peeled and sliced thinly
2 cups crushed canned Italian plum tomatoes
1 cup mixed olives, preferably Greek, pitted and chopped
1 1/2 teaspoons fresh rosemary, chopped
salt and freshly ground pepper

Preheat oven to 450 degrees F.
Peel the potatoes and cut crosswise into 1/4-inch-thick slices, dropping them into cold water as you go to prevent discoloration.
When all the potatoes are done, drain and toss with 2 tablespoons of the olive oil, the oregano, and a bit of salt and pepper.
Preheat a heavy baking sheet or roasting pan in the oven for 5 minutes, then drizzle 2 tablespoons of the olive oil over the bottom.
Transfer sliced potatoes onto baking sheet/roasting pan, spreading evenly, and roast for 20 minutes.
Add garlic slices and toss with the potatoes, then return to oven and cook 1 minute longer.
Add tomatoes and olives and continue roasting 5 minutes then stir and cook 5 minutes more until the potatoes are soft.
Remove from the oven, pour everything into a bowl, drizzle the remaining 2 tablespoons olive oil over, add the rosemary, season to taste with salt and pepper, and mix it all together.