Greek Potatoes
Serves: 6
Difficulty:  Easy
Prep time:  20 minutes
Cook time:  35 minutes

Those who don’t like kalamata olives may change their minds after trying them in this flavorful recipe.

2 1/2 pounds potatoes, peeled and cubed
1/4 cup olive oil
2 cloves garlic, minced
3/4 cup whole, pitted kalamata olives
1 1/3 cups chopped tomatoes
1 teaspoon dried oregano
salt and pepper to taste

In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Add the garlic. Mix in the olives and cook for about 5 minutes. Stir in the tomatoes, and oregano. Reduce heat, cover and simmer on medium for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.

Notes
Freezes well!
Use more or less olive oil depending on your tastes.
A 14.5 oz can of diced tomatoes would work nicely instead of fresh.
I don’t recommend using regular black olives since they may not give the exact flavor, but they might still make for a tasty meal if that’s what you have on hand or all you can find.
Leaving the skin on the potatoes will increase the nutritional content of the dish.