Patates Yiahnipotatoes Tomatoes Recipes

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.

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Spray inside of slow cooker with nonstick cooking spray.
• In slow cooker layer half of each ingredients in order listed; Repeat layers.
• Cover; Cook on high for 1 hour.
• Reduce heat to low and cook 5 to 6 hours or until potatoes are tender.
• Stir before serving.

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.

Steps:

• Wash and trim the beans, and cut them into bite sized pieces.
• Wash, trim and cut the potatoes in 1 cm dice.
• Boil the potatoes and the beans separately until just tender.
• Peel and chop the tomatoes and the onion.
• Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
• Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.