Best Patates Yiahni Recipes

Patates Yiahni(Potatoes & Tomatoes) image

Provided by Auntie Jan

Categories Greek

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 -2 garlic clove (fine chopped)
2 -3 tablespoons olive oil
2 medium onions (chopped)
1 -2 pinch pepper (to taste)
2 whole bell peppers (red or yellow would look nice)
2 lbs potatoes
2 -3 pinches salt (to taste)
4 medium tomatoes (chopped and drained)
feta cheese (optional)

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 image

Provided by lazyme

Categories < 60 Mins

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

5 medium potatoes
4 tablespoons olive oil or 4 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 cups Italian plum tomatoes, drained
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

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

PATATES YIAHNI - GREEK POTATOES image

Categories Potato

Yield 6 people

Number Of Ingredients 10

2/3 cup of olive oil
2 medium onions, diced
3-4 cloves of garlic, minced
2 1/4 - 2 3/4 pounds of potatoes, peeled and cut in large chunks
1 cup of grated fresh tomatoes
1/2 tablespoon of tomato paste
1 bunch of fresh parsley, finely chopped
2 teaspoons of salt
1/2 teaspoon of pepper
6-8 cups of water

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