Potato and Olive Stew With Tomato Sauce

• 1/2 to 3/4 cup olive oil
• 2 pounds new potatoes, peeled and quartered
• 3 large onions, sliced thick
• 5 to 6 cloves garlic, sliced
• 1/2 to 1 teaspoon minced fresh chili pepper (or 1/3 to 1/2 teaspoon dried red pepper flakes)
• 1/2 cup dry white wine
• 1 teaspoon dried oregano
• 2 cups chopped fresh or good quality canned tomatoes
• 1 cup small black olives, rinsed and pitted
• Sea salt
• 1/2 cup chopped fresh flat-leaf parsley

1. In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes.
2. They don't need to cook through because they will continue cooking in the sauce.
3. Preheat oven to 375 degrees.
4. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper.
5. After a few seconds, pour in the wine and add the oregano, tomatoes and olives.
6. Cook for one minute, then remove from heat.
7. Place potatoes in clay or glass ovenproof pan that can hold them in one layer.
8. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender.
9. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper.
10. Sprinkle with parsley and serve while still hot.

olive oil, new potatoes, onions, garlic, fresh chili pepper, white wine, oregano, tomatoes, black olives, salt, parsley

Taken from cooking.nytimes.com/recipes/7077 (may not work)