Potatoes in Olive Oil

Cooked gently with heart-healthy olive oil and fresh vegetables, this potato dish provides a light, fiber-rich, and gut-friendly vegan meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium potatoes, peeled and cubed (600 g) · 462 kcal in the whole recipe
• 1 medium carrot, sliced (150 g) · 62 kcal in the whole recipe
• 1 medium onion, chopped (130 g) · 52 kcal in the whole recipe
• 1 medium tomato, grated (150 g) · 27 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tbsp lemon juice (15 g) · 3 kcal in the whole recipe
• 1 tsp granulated sugar (5 g) · 19 kcal in the whole recipe
• 1/2 bunch fresh parsley, finely chopped (15 g) · 5 kcal in the whole recipe
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups hot water

Method

1. Sauté chopped onion (130 g) in 2 tbsp olive oil (26 g) in a broad pot over medium heat until softened.

   

2. Add sliced carrot (150 g) and sauté for another 2-3 minutes.

   

3. Add cubed potatoes (600 g), grated tomato (150 g), sugar (5 g), lemon juice (15 g), salt, black pepper, and 1.5 cups of hot water.

   

4. Cover the pot and simmer over low heat for about 25-30 minutes until the potatoes and carrots are soft.

   

5. Remove from heat, let cool to room temperature, stir in finely chopped parsley (15 g), and serve warm or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.