Mediterranean Diet Braised Potatoes
Experience the vibrant flavors of the Mediterranean with this simple yet elegant recipe for Mediterranean Diet Braised Potatoes. Tender Yukon Gold potatoes are gently simmered in a rich, savory sauce made with olive oil, crushed tomatoes, and vegetable broth, enhanced by the briny depth of kalamata olives and capers. Fresh rosemary, thyme, and a hint of lemon zest bring an aromatic lift, while the final touch of parsley adds bright, herbal freshness. This one-pot dish comes together in just under an hour, making it an excellent choice for weeknight dinners or a flavorful side to your favorite Mediterranean-inspired mains. Perfectly satisfying, vegetarian, and nutrient-packed, these braised potatoes are a testament to wholesome, heart-healthy cooking!
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Recipe Information
Ingredients
- 2 pounds small Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 14-ounce can canned crushed tomatoes
- 1 cup vegetable broth
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, leaves only
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Wash and scrub the potatoes clean, then cut them into halves or quarters, depending on their size, ensuring they're roughly uniform for even cooking.
In a large, heavy-bottomed pot or dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vegetable broth, olives, capers, rosemary, thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a gentle simmer, then add the potatoes, stirring to coat them thoroughly with the sauce.
Cover the pot and reduce the heat to low. Let the potatoes braise gently for about 30 to 35 minutes, or until they are tender when pierced with a fork, stirring occasionally.
Once the potatoes are tender, remove the bay leaf and discard it.
Stir in the lemon zest for brightness and adjust seasoning with salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve the potatoes hot alongside your favorite Mediterranean dishes or as a satisfying main course.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 32.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5995 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
