Courtesy of The Greek Vegetarian, by Diane Kochilas

Serves 4

INGREDIENTS:

2-½ lbs. medium size potatoes
1/3-cup extra virgin olive oil
2 garlic cloves, peeled and chopped
1-½ cups pitted kalamata olives (do not chop)
1- 1/3 cups (1 small can) plum tomatoes with their juice
1 teaspoon dried oregano
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Peel and wash potatoes. Cut them in half lengthwise and cut each half in three or four slices, each about ½-inch thick.

In a stewing pot or Dutch oven, heat olive oil over medium heat. Add the potatoes and stir to coat. Toss in garlic and stir. Add the olives and stir 2-3 minutes. The olives will break apart and the dish will change color and darken.

Add the tomatoes and stir. Lower the heat and cover the pot. Simmer the potatoes for 25-30 minutes until they are tender and the sauce is thick.

Add a little more water if it appears the potatoes may burn. Just before removing the pot from the heat, add the oregano and season with salt and pepper. Serve with good bread and feta on the side.