Ingredients:
1/2 kg potatoes
1 medium onions
4 garlic cloves, crushed
1/2 cup olive oil
1 teaspoon tomato puree
3 ripe tomatoes or 400 g canned tomatoes
2 tablespoons fresh parsley or 2 tablespoons dried parsley
1 vegetable stock cubes
1/2 lemons, juice of
salt and pepper
1 teaspoon sugar
2 bay leaves
2 cups water
Directions:
Chop the onion finely and saute in the olive oil.
Cut the potatoes into slices, add them and the lemon juice to the onions and saute for a few minutes.
Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
*Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of “juice” and so I omit the water from the recipe because otherwise the sauce becomes too thin.
Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
Also, cooking time varies with variety of potato and size of your slices, I’ve given an estimate.
Enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 65 min.