Best 5 Provencale Potato Ragout With Green Olives Recipes

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Indulge in the Provencal culinary tradition with our exquisite potato ragout, a delectable dish brimming with rustic charm and vibrant flavors. This delightful ragout showcases tender potatoes lovingly stewed in a savory broth enriched with the sun-kissed flavors of tomatoes, bell peppers, and garlic. Green olives, with their distinct briny zest, add a piquant touch, while aromatic herbs like thyme and rosemary infuse each bite with a captivating fragrance. Alongside this hearty ragout, our collection boasts an array of equally enticing recipes, including a refreshing tomato and cucumber salad, perfect for a light and healthy accompaniment. For those seeking a satisfying main course, we present a succulent chicken fricassee, where tender chicken pieces are enveloped in a creamy sauce, complemented by an assortment of garden-fresh vegetables. And to end your culinary journey on a sweet note, treat yourself to delectable chocolate mousse, a rich and velvety dessert that will leave you craving more.

Let's cook with our recipes!

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

SKILLET POTATOES WITH OLIVES AND LEMON



Skillet Potatoes with Olives and Lemon image

Provided by Shelley Wiseman

Categories     Olive     Potato     Vegetarian     Quick & Easy     Lemon     Vegan     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges

Steps:

  • Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
  • Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.

PROVENCAL POTATOES



Provencal Potatoes image

Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

6 small red potatoes (about 9 ounces), unpeeled, quartered
6 cipolline or pearl onions (about 4 ounces), peeled and quartered
10 medium cloves garlic, peeled
2 small plum tomatoes (about 4 ounces)
4 Kalamata or Nicoise olives, pitted and halved
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 24-inch length of parchment paper

Steps:

  • Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
  • Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  • Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

Nutrition Facts : Calories 243 g, Fat 6 g, Fiber 5 g, Protein 5 g, Sodium 714 g

PROVENCALE POTATO RAGOUT WITH GREEN OLIVES



Provencale Potato Ragout with Green Olives image

A nice hearty; yet meatless side or meal from Cooking Light.

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 1h25m

Number Of Ingredients 11

1 1/2 Tbsp olive oil
1 1/2 c onions, thinly sliced
3 1/2 c tomatoes, seeded and coarsely chopped
4 c baking potatoes, peeled and cubed (about 2 pounds)
1 1/2 c water
1/4 tsp salt
1/4 tsp pepper
6 fresh thyme sprigs
3 cloves garlic, crushed
3 bay leaves
1/2 c green olives, sliced

Steps:

  • 1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and saute 10 minutes or until soft, stirring frequently.
  • 2. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potatoes and next 6 ingredients (potatoes through bay leaves); bring to a boil.
  • 3. Cover; reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme sprigs and bay leaves.

COUPLE-OF-MINUTE STEAKS AND POTATO RAGOUT



Couple-Of-Minute Steaks and Potato Ragout image

Found this in the Rachel Ray 365: No Repeats. Sounds good. Love how she makes whole meals in her recipes in this book. Season the meat with Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.

Provided by enestvmel

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 minute steaks or 4 cube steaks
3 tablespoons Worcestershire sauce
freshly cracked black pepper
4 tablespoons extra virgin olive oil
2 medium baking potatoes, scrubbed clean and cut into 1/4 in. dice
coarse salt
4 sprigs fresh thyme, leaves removed, chopped
1 sprig fresh rosemary, leaves removed, chopped
1 small yellow onion, finely chopped
3 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock or 1 cup broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat leaf parsley, chopped
2 tablespoons cold unsalted butter

Steps:

  • Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more.
  • Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.
  • While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.

Tips:

  • Select the Right Potatoes: Opt for firm and waxy potatoes like Yukon Gold or Red Potatoes. They hold their shape well during cooking and absorb the flavors.
  • Fresh Herbs Make a Difference: Use fresh herbs like thyme, rosemary, and parsley for an aromatic and flavorful dish. If unavailable, use dried herbs, but adjust the quantity as they are more concentrated.
  • Golden Brown Goodness: Don't overcrowd the pan when browning the potatoes. Give them enough space to get crispy and golden brown, adding them in batches if needed.
  • Savor the Olive Flavor: Use high-quality green olives, preferably brine-cured ones. Their slightly salty and tangy flavor complements the potatoes perfectly.
  • Garlic and Onion Base: Don't skip the garlic and onion base. They add a depth of flavor and aroma that forms the foundation of the ragout.
  • Simmer for Flavor Absorption: Simmer the ragout gently for at least 30 minutes, allowing the flavors to meld and the potatoes to absorb the delicious broth.
  • Garnish with Freshness: Before serving, sprinkle some chopped fresh parsley or thyme on top of the ragout for a vibrant pop of color and added flavor.

Conclusion:

Embrace the rustic charm and delightful flavors of this Provencal Potato Ragout with Green Olives. It's a versatile dish that can be served as a main course or a hearty side dish. Whether enjoyed for lunch, dinner, or a special occasion, this ragout will transport you to the sunny fields of Provence with every bite. So gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the simple yet exquisite tastes of the Mediterranean.

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