Poor Man’s Potatoes

• Vegan
• Gluten free

• Produce

  • 4 Artichoke hearts
  • 500 g Baby potatoes
  • 5 cloves Garlic
  • 1/2 Green pepper
  • 2 tbsp Parsley or basil or cilantro, fresh
  • 10 Pearl onions
  • 4 Sundried tomatoes

• Canned Goods

  • 1/4 cup Vegetable stock

• Condiments

  • 20 Olives

• Baking & Spices

  • 1 Pepper
  • 1 tsp Salt
  • 1/4 tsp Spanish smoked paprika

• Oils & Vinegars

  • 1 1/2 tbsp Red wine vinegar

Found on cilantroandcitronella.com

Description

Ingredients

• 500 grams (1.1 pound) baby potatoes, halved (I didn’t peel them)
• ¼ cup vegetable stock
• 10 pearl onions, peeled and halved
• 5 cloves of garlic, unpeeled and smashed with the side of your knife
• Half a green pepper, sliced into strips
• 4 or 5 artichoke hearts, quartered
• 4 or 5 sundried tomatoes, sliced
• 20 – 25 olives, black and/or green (I didn’t bother to pit them)
• 1 teaspoon salt
• Pepper, to taste
• ¼ teaspoon Spanish smoked paprika (shouldn’t be spicy)
• 1 ½ tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley or basil or cilantro

Directions

• Bring a pot of salted water to the boil and parboil the potatoes for about 10 minutes.
• Drain and transfer, cut side down, to a large frying pan over low heat. Pour in the vegetable stock and tuck the pearl onions and garlic cloves between the potatoes. Sprinkle over the green pepper, artichoke hearts, sundried tomatoes and olives. Sprinkle over salt and pepper.
• Cover and cook until the potatoes, onions and peppers are softened through – about 20 minutes. Remove from the heat and sprinkle over the paprika, red wine vinegar and chopped herb of your choice. Serve immediately.

Nutrition