Ingredients

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

Tunisian Stewed Potatoes

Serves 4 to 6

Printable Version

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