A simple potato dish typical of Italy’s peasant cooking, that goes well with grilled meats or vegetables. Or try it with baked involtini.
- 1 lb. medium potatoes, peeled & quartered
- 1 medium white onion, halved and thickly sliced
- 3 TB. extra virgin olive oil
- 1 tsp. tomato extract (“doppio concentrato”) or puree
In a medium–sized pot, sauté the onion in the oil over a low flame until soft, about 10 minutes. Add tomato extract (puree) and the potatoes and stir to coat. Add salt to taste. Add enough water to come halfway up the potatoes.
Cover and cook over a low flame for about 30 minutes, until potatoes are soft. Buon appetito!
Variation: For spicy potatoes, add hot red pepper to the onion as it is being sauteed.