Stewed Potatoes with Vegetables

Method

1. 01

   Step 1: Prepare the vegetables

   Cut the potatoes into 3 cm cubes, the onions into quarter rings and the carrot into 5 mm half-moons. Grated carrot dissolves into the sauce and disappears.

2. 02

   Step 2: Build the base

   Fry the onion and carrot in the oil for 7–8 minutes until the edges turn golden. That browning gives a depth that no amount of stewing will produce on its own.

3. 03

   Step 3: Add the pepper

   Stir in the bell pepper cut into strips and cook for another 3 minutes until it softens.

4. 04

   Step 4: Coat the potatoes

   Add the potatoes and stir so every piece is filmed with oil. That film slows the starch from leaching out and helps the cubes keep their edges.

5. 05

   Step 5: Stew under a lid

   Pour in hot water to two thirds of the depth of the potatoes, add the bay and salt. Cover and simmer gently for 20 minutes; instead of stirring with a spoon, shake the pan.

6. 06

   Step 6: Now the tomatoes

   Grate the tomatoes and discard the skins, then stir the pulp in. Cook for a further 10 minutes, until a knife meets no resistance in the potato.

7. 07

   Step 7: Let it settle

   Take the pan off the heat and leave it covered for 10 minutes: the sauce thickens and the potatoes take on flavour. Finish with dill and black pepper.