Recipe Name: Sautéed Potatoes with Onions and Olives
Category: Side Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 medium |
| White onions | 1 |
| Salted capers | 15g |
| Green olives | 160g |
| Extra virgin olive oil | 2 tbsp |
| White wine vinegar | 50ml |
| Sugar | 2 tsp |
| Fine salt | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 3g |
| Carbohydrates | 34g |
| Fiber | 4g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 600mg |
Instructions
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Prepare the onions: Start by peeling the white onion. Slice it in half, then cut each half into thin slices, about 1-2 mm thick.
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Cook the onions: Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Once the oil is hot, add the sliced onions and sauté them gently until they soften and turn translucent, about 5-7 minutes. Stir occasionally to prevent them from browning.
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Prepare the potatoes: While the onions are cooking, peel the potatoes and cut them into large cubes, about 2 cm each. Add the potato cubes to the pan with the sautéed onions. Stir gently to combine.
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Season and cook: Add a pinch of fine salt to the pan, stir again, and cover the pan with a lid. Let the potatoes and onions cook together for about 15 minutes, stirring occasionally.
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Make the vinegar mixture: In a small bowl, combine 50ml of white wine vinegar with 2 teaspoons of sugar. Stir well to dissolve the sugar completely. This will add a slight sweetness to the tangy vinegar, balancing the flavors.
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Add the capers and olives: After the potatoes and onions have cooked for 15 minutes, remove the lid and add the capers and green olives to the pan. Stir everything together.
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Final cooking: Allow the mixture to cook for another 5 minutes over medium-high heat, uncovered, so the flavors meld together and the sauce slightly reduces. Stir occasionally to ensure nothing sticks to the bottom of the pan.
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Finish and serve: Once the potatoes are tender and the flavors have combined, remove the pan from the heat. Let it cool slightly. Transfer the sautéed potatoes and onions to a serving dish. Serve warm as a side dish alongside your main meal.
Cooking Tips:
- Potato Variety: For the best texture, choose waxy potatoes like Yukon Gold or Red Bliss, which hold their shape well during cooking.
- Olive Options: You can also use Kalamata olives for a more robust flavor if preferred.
- Serving Suggestions: These sautéed potatoes make a great side dish for grilled meats, roasted chicken, or even vegetarian dishes like grilled eggplant or a fresh salad.
This savory and tangy dish combines the richness of potatoes with the sweetness of onions and the briny, aromatic flavors of olives and capers. Perfect for any meal, this recipe is simple to prepare and incredibly satisfying.
