Braised Potatoes
(Patates Spiros)

by Daniel Rogov

1/4 cup olive oil
1 cup onion, chopped
2 - 3 cloves garlic, chopped
4 medium to large potatoes, peeled and sliced
2 Tbsp. tomato puree
1/2 tsp. each salt, pepper and oregano
about 1 cup chicken stock
Tabasco sauce to taste

Heat the oil in a heavy skillet and saute the onion and garlic until golden-brown. Add the potato slices, tomato puree, salt, pepper, oregano and just enough stock to cover the potatoes. Season to taste with Tabasco. Bring to a boil and then reduce the flame. Simmer, uncovered, until the potatoes are tender (about 25 minutes).

Serves four to six.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.