Braised Potatoes Provencal

Name: Braised Potatoes Provencal
Ingredients: 3 Tbs. olive oil; 2 large russet potatoes (1 1/2 lb.), peeled and cut into 6 rounds each; 3 cloves garlic, minced (about 1 Tbs.); 1/2 tsp. crushed red pepper; 3 tomatoes, coarsely diced (1 lb.); 1 1/2 cups frozen shelled edamame; 1 8-oz. pkg. frozen artichoke hearts; 2 Tbs. capers, drained; 1 1/2 tsp. lemon zest; 1/2 cup dry white wine; 1/2 cup chopped fresh basil leaves; 1 lemon, halved

12 ingredients

14 steps

Ingredients

3 Tbs. olive oil
2 large russet potatoes (1 1/2 lb.), peeled and cut into 6 rounds each
3 cloves garlic, minced (about 1 Tbs.)
1/2 tsp. crushed red pepper
3 tomatoes, coarsely diced (1 lb.)
1 1/2 cups frozen shelled edamame
1 8-oz. pkg. frozen artichoke hearts
2 Tbs. capers, drained
1 1/2 tsp. lemon zest
1/2 cup dry white wine
1/2 cup chopped fresh basil leaves
1 lemon, halved

Directions

1

Heat oil in large skillet over medium heat.
2

Pat potatoes dry, then arrange in single layer in skillet.
3

Season with salt and pepper.
4

Cook 5 minutes per side, or until potatoes are golden brown.
5

Move potatoes to one side of skillet.
6

Place garlic and red pepper in opposite side of skillet.
7

Add tomatoes, edamame, artichokes, capers and lemon zest.
8

Add wine and 1/2 cup water, and stir to combine.
9

Bring to a boil.
10

Cover, reduce heat to medium, and simmer 8 minutes, or until potatoes are almost tender, stirring occasionally.
11

Add basil; season with salt and pepper.
12

Simmer 3 minutes more.
13

Spoon mixture onto plates.
14

Squeeze lemon over each portion, and serve.