Olive paste with caper and walnuts

Ingredients:

1/2 cup olive oil
1 kg potatoes, peeled and cut into 4 pieces
3 large onions, roughly chopped
5-6 garlic cloves, coarsely chopped
1/2 teaspoon of fresh hot pepper, crushed or ground
1/3 teaspoon of chili flakes
1/2 cup of chopped chopped garlic, minced pepper, 1/2 cup of chopped garlic, minced pepper and 1/2 cup of chopped garlic. 1/2 cup dry white wine
1 teaspoon oregano
2 cups chopped tomatoes
1 tablespoon tomato paste
1 cup small black olives, washed and pitted
Salt
1/2 cup parsley leaves, coarsely chopped

Directions:

In a large deep skillet over high heat, sauté potatoes in olive oil for about 5-10 minutes, until browned on all sides.
Preheat the oven to 200° C. Heat the oven to 200° C. Heat the oil in the oven for about 5 minutes in all the oil in all the frying pans.

With a slotted spoon, remove the potatoes from the pan, and sauté the onion in the same oil for about 5 minutes, until translucent.

Add the garlic and hot pepper or chilli pepper.

Leave for a few seconds, and pour in the wine, add the oregano, tomato and olives. Leave for 1 minute and remove from the heat.

Transfer the potatoes to an ovenproof dish that can hold them in a single layer.

Pour the sauce over the potatoes, and bake uncovered for 30-45 minutes, until tender, adding a little water if necessary.

Allow 15 minutes, taste and adjust the flavor with salt and hot pepper or chili flakes.

Sprinkle with parsley and serve warm or at room temperature.