This recipe uses some of the basic and simple ingredients found in most refrigerators, transforming them into a dish full of power. The potatoes take on the flavor of the celery and the acidity of the tomatoes. Combining potatoes with other vegetables is a great way to control your starch intake.
- 3 tablespoons extra-virgin olive oil
- 1½ pounds Yukon Gold or russet potatoes, peeled, cut into ½-inch cubes
- 4 celery stalks, cut into ½-inch pieces
- 2 beefsteak tomatoes, seeded, chopped into ½-inch pieces
- ½ teaspoon kosher salt
- ½ cup halved pitted green olives
In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the potatoes. Cook until browned on all sides, about 5 to 7 minutes. Add the celery, and cook until softened, about 5 minutes.
Add the tomatoes, and season with the salt. Add the olives, and cook just until the tomatoes begin to break down but still retain their shape, about 5 minutes.