Potatoes with black olives

Ingredients for 4 servings:

• 800 g potatoes
• 1 peperoncini, alternatively a dried chili pepper or 1 pinch of cayenne pepper)
• 6 tbsp extra virgin olive oil, cold squeezed
• 50 g olives, black, pitted if possible
• 1 pinch(s) oregano, shredded
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Potatoes with black olives. A dish from Calabria. Ideal as a side dish for meat and fish dishes.

Peel the potatoes and cut into pieces approximately 3 x 3 cm and 5 mm thick, or into cubes with sides approximately 1 cm long. Deseed and finely chop the chili pepper. Heat olive oil in a large pan and sauté the chili pepper over low heat for 1 minute. Add the potato pieces, mix well with the oil, and sauté covered over medium heat for 25 minutes until soft, turning occasionally. Add the olives to the potatoes. Season with oregano, salt, and pepper, mix thoroughly, and fry for another 15 minutes; the potatoes should take on some color. Variations: Instead of the chili pepper, sauté a finely chopped clove of garlic. Or, at the end, mix in 1/2 bunch of finely chopped parsley.