I made this a couple of weeks ago and it turned out really tasting good so I decided to make it again. Still good! There is some chopping and you have to wait for the potatoes to cook through but the whole prep and cooking time shouldn’t be more than an hour. I cut up my veg earlier in the afternoon so everything was ready to go when it came time to cook it. This time I added one russet potato to the mix thinking that it might thicken the juice a bit but I really did not see any difference so I think I will stick with the small Yukon gold potatoes that I do not have to peel. I also added some fresh tarragon that we can get from the community garden.