Potatoes thoroughly wash, dry and fry in preheated olive oil. When golden brown slightly, transferred in a tray. Pureed tomatoes, olives and onions cut in large pieces, garlic cut into small pieces. Fry the onion for 2 minutes in a pan with olive oil, which are fried potatoes. Then add the garlic, fry briefly and withdrew from the heat. In saucepan sprinkle red pepper, pour the white wine and stir. Return to heat and where the wine is almost evaporated, pour pureed tomatoes. Salt, put the olives and once again boil the sauce off the fire. Potatoes pour the sauce dish and bake 30 minutes in a preheated 180 C oven. At the end stew seasoned with chopped rosemary and oregano, bake another 5 minutes and is ready for serving.