Potato ragout with olives, capers and thyme

Ingredients for 2 servings:

• 350 g potatoes, peeled and diced
• 1 onion(s), finely diced
• 12 black olives, pitted and finely chopped
• 2 tsp capers, finely chopped
• olive oil
• 150 ml broth
• pepper
• Thyme
• Garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect with pan-fried dishes, e.g. lamb fillet or steak

Heat a little oil in a pan, fry the onion until translucent, add the diced potatoes (and garlic if desired), and continue frying for a few minutes while stirring. Then pour in the stock and cook the diced potatoes until golden brown, stirring frequently. This will take about 10 minutes, depending on the size of the diced potatoes. Just before the end of the cooking time, add the olives and capers and season with thyme and pepper. The liquid should be well reduced by the end, so keep an eye on the temperature. This goes perfectly with Mediterranean-spiced roast lamb or steaks, but also goes well with fish or poultry. The capers add a nice finishing touch to the dish. If you don’t like them, replace some of the stock with white wine, or add a pinch of salt and a squeeze of lemon or lime juice at the end to taste.