Tunisian Stewed Potatoes


2 tablespoons olive oil
1 pound white potatoes, peeled and cut into 1/2-inch dice
I onion, cut in half lengthwise then thinly sliced
4 garlic cloves, thickly sliced
1 teaspoon paprika
3/4 teaspoon cardamom
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablesppon chopped fresh Italian parsley
1 tablesppon chopped fresh basil or 1 teaspoon dried
3/4 cup Chicken Stock
3/4 cup Tomato Sauce


Serves 4 to 6

Heat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes. Add the potatoes and cook for 2 minutes, stirring occasionally, until they begin to brown. Stir in the onion, garlic, paprika, cardamom, cayenne, salt, pepper, parsley and basil and cook for 2-3 minutes longer. Add the chicken stock and tomato sauce, reduce the heat to medium and cover. Simmer for 3-5 minutes, until the potatoes are easily pierced with a fork. Remove the lid and cook until the sauce has thickened and reduced to a stew-like consitency, about 2 minutes.

Transfer the potatoes to a serving bowl and serve at room temperature. I think the flavor on this dish is even better if refrigerated overnight and served the next day.

Wine Suggestion: Syrah