Greek Potato Stew


2 1/2 pounds potatoes, peeled and cubed

1/3 cup olive oil

2 cloves garlic, minced

3/4 cup whole, pitted kalamata olives

1 1/3 cups chopped tomatoes

1 teaspoon dried oregano

salt and pepper to taste

1. In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.

2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
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