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| recipe title: |
Patates Yiahni |
| category: |
Appetizers, Other |
| keywords: |
greek, Vegetables, Side dish |
| servings: |
5 |
| ingredients: |
5 md Potatoes
4 tb Olive or vegetable oil
1 md Onion; chopped
2 Garlic cloves; minced
1 1/2 c Italian plum tomatoes
- drained
3 tb Chopped fresh parsley
Salt + freshly ground pepper
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| directions: |
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Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the
oil in a medium frying pan and saut+ 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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