Venetian Potatoes

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Venetian Potatoes

When we were in Venice, we had this side dish with many of our meals.  It is also called Patate Stufate or 'Stewed potatoes'.  As an Italian, we loved cooking meals for a long time in a large pot.  This is when you really enjoy all the flavors of each dish.

My Nana would make this with her Italian pork on Saturday night, then use the left-overs for a baked egg frittata on Sunday brunch after church.

You can also find this recipe in my cookbook: Paleo Italian Cooking.

Ingredients

  • 1/4 cup olive oil
  • 2 pounds of white and yellow sweet potatoes (peeled and cut into 1-inch pieces)
  • 1 and 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 4 large garlic cloves, minced
  • 1 (28-ounces) can of diced tomatoes in juice

Directions

  1. In a large heavy pot, add in olive oil over medium heat.  Once hot, add the potatoes, salt, pepper and garlic.  Stir occasionally, until the potatoes begin to soften and start to stick to the bottom of the pot.  Cook for about 10 minutes.

  2. Pour in the diced tomatoes.  Using the can, fill 1/2 way with water and pour into the pot.  Cover and reduce temperature to medium.  Let cook for about 20 minutes.

     

  3. Using a fork, mash some of the potatoes and leave some in tact. Taste for any additional salt and pepper.

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