16 February 2011

Tuscan Potatoes

In a deep pan, gently fry an onion in a little olive oil until soft. Add a de-seeded and chopped up sweet pepper, and some chopped scrubbed new potatoes, and turn in the olive oil. Pour over vegetables stock to cover, and season. Mixed dried herbs are also nice. Simmer until tender, uncovered so the vegetables absorb the stock.

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