Country-Style Potatoes (Patate alla Contadina)

Ingredients

To prepare the country-style potatoes, start by washing and peeling the potatoes. Cut them into 2.5 cm (1-inch) cubes.
Prepare the onion: peel it and cut it in half. Cut each half again into quarters, then slice into thin strips about 3–4 mm thick.
Pour the extra virgin olive oil into a heavy-bottomed saucepan and warm it over medium heat. Ideally, use a cast-iron pot that is not too wide, allowing the onions to remain almost completely submerged in the oil. Sauté the onions over medium heat for about 10 minutes, then add the chili pepper.
Once the onions are thoroughly softened, add the diced potatoes, season with salt, and stir well. Allow them to brown for a couple of minutes, then pour in the crushed tomatoes along with a splash of water used to rinse out the tomato bowl. The potatoes should be almost completely submerged.
Add freshly ground black pepper, cover with a lid, and cook for 40–45 minutes. Stir occasionally to ensure the potatoes stay moist and the sauce does not reduce excessively (if it begins to dry out, simply stir in a small splash of water).
Finish by stirring in a generous amount of fresh parsley, thyme, and marjoram leaves just before serving.