Cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick, cut the onion into small slivers, roughly chop the garlic, and finely chop the green bell pepper
Heat a large fry pan or stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables (except for the potatoes), mix continuously, after 5 minutes and the onions are slightly translucent, add in the flour, continue to mix for 2 minutes, then add in the white wine, thyme, and crushed red pepper, mix together and then simmer
After simmering the wine for 3 minutes and the alcohol has cooked off, add in the chopped potatoes, and season with salt & pepper, mix together until well mixed, then add in the vegetable broth, raise to a high heat and give it a gentle mix
Once it comes to a boil place a lid on the pan and lower to a low-medium heat, simmer for 20 minutes or until the potatoes are just cooked through, make sure to shake the pan once in a while, as this will help thicken the sauce
Transfer the potatoes and sauce into a large serving dish and top off with chopped chives, enjoy!
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