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Postpartum Recipes: Potato Olive Ragout

By Doula Mandi

A hearty meal to stick to your ribs, Mama!  Great for leftovers…


  • 2 Tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 can (16 oz.) diced tomatoes
  • 4 cups cubed baking potatoes
  • 1½ cups water or stock
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 2 tsp. herbes de provençe
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • ½ cup sliced green olives


Using medium-high heat, heat oil in bottom of 5 quart stockpot. Add onion and sauté, stirring frequently, until tender (about 10 minutes). Add tomato and cook about 10 minutes, until almost all liquid has cooked off. Add potatoes, broth, salt, pepper, herbs de provençe, garlic, and bay leaves. Bring to boil. Cover, reduce heat, and let cook until potatoes are tender, about 40 minutes, stirring occasionally. Add olives and remove bay leaves.

Makes about 4 ½ cups.

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