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Title: Patates Yiahni
Categories: Greek Vegetable Side dish
Yield: 5 Servings

  Karen Mintzias
5mdPotatoes
4tbOlive or vegetable oil
1mdOnion; chopped
2 Garlic cloves; minced
1 1/2cItalian plum tomatoes drained
3tbChopped fresh parsley
  Salt & freshly ground pepper

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.

Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X

Typed for you by Karen Mintzias

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