Stewed Potatoes with Tomato Sauce and Garlic
Enjoy stewed potatoes in tomato sauce with garlic! These stewed potatoes are made with just a handful of basic ingredients, making them a budget-friendly choice. With a slow-cooked blend of russet potatoes, aromatic herbs, and rich tomato sauce, this dish is both comforting and satisfying.
Servings: 4 servings
Calories: 226kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 garlic bulb minced
- 3 russet potatoes 520 grams, chopped into 1 ½-inch chunks.
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon salt
- 1 tablespoon garlic powder
- ½ teaspoon red chili flakes
- 1 cup tomato sauce
- 1 cup mushroom stock or stock of choice (see notes)
- Optional: chopped cilantro to garnish
Instructions
- Heat 2 tablespoons of olive oil in a wok or deep skillet over medium heat.
- Once the oil is hot, add the chopped onion. Sauté until the onion is tender, approximately 3-4 minutes.
- Introduce the minced or crushed garlic to the skillet and cook for about 30 seconds, or until its aroma is released.
- Add in the chopped potatoes, oregano, parsley, salt, powdered garlic, and red chili flakes. Combine all the ingredients thoroughly and cook for 1 minute.
- Pour in the tomato sauce and mushroom stock. Allow the mixture to come to a boil, then reduce the heat to medium-low.
- Let the stew simmer for around 20-25 minutes, or until the potatoes can be easily pierced with a fork. Stirring occasionally.
- Serve with a squeeze of fresh lemon juice and chopped cilantro (optional).
Notes
- Mushroom stock: 1 teaspoon bouillon powder + 1 cup water.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 685mg | Potassium: 923mg | Fiber: 4g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 2mg