PATATES YIAHNI - GREEK POTATOES
Steps:
- Sauté the onion and garlic in hot olive oil. When the onion is very soft (but not browned), stir in tomatoes, tomato paste, and parsley and cook for 5 minutes. Add the potatoes, salt, and pepper. Add the water slowly, stirring continuously. Bring to a boil over high heat, reduce heat to medium, cover, and cook for 30 minutes or until potatoes are done. Yield: serves 6
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
PATATES YIAHNI(POTATOES & TOMATOES)
Make and share this Patates Yiahni(Potatoes & Tomatoes) recipe from Food.com.
Provided by Auntie Jan
Categories Greek
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes cutting into thick slices and set aside soaking on cold water.
- Slice all the other vegetables and place in a baking dish with the oil, salt and pepper, and the potatoes.
- Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown.
- After you pull it out of the oven, you could sprinkle with Feta Cheese if desired.
PATATES YIAHNI
From The Food of Greece - by Vilma Liacouras Chantiles. This sounds like a good side dish with the potatoes and tomatoes. Posted for ZWT6.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Peel, quarter, and soak the potatoes in cold water.
- Meanwhile, heat the oil in a medium frying pan and sauté the onions until soft.
- Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute.
- Pour in the tomatoes and enough water to almost cover the potatoes, if necessary.
- Sprinkle in the parsley and season with salt and pepper.
- Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally.
- Transfer to a warm bowl and serve warm.
Nutrition Facts : Calories 281.1, Fat 11.1, SaturatedFat 1.6, Sodium 17.8, Carbohydrate 42.1, Fiber 5.7, Sugar 4, Protein 5.1
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