Patatesyiahni Recipes

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PATATES YIAHNI(POTATOES & TOMATOES)



Patates Yiahni(Potatoes & Tomatoes) image

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

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.

EASY GREEK POTATOES YACHNI



Easy Greek Potatoes Yachni image

The ingredients look long, but it's a classic store/cupboard sort of standby, cames from a favourite recipe book "tastes of the Aegean" and is an excellent one pot, whole meal, tasty potato dish... I make double and freeze half for an easy after work dinner for those days when you want something hearty but can't really be bothered, or vegetarian potluck dinners... Enjoy !

Provided by kiwidutch

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 kg potato
1 medium onion
4 garlic cloves, crushed
1/2 cup olive oil
1 teaspoon tomato puree
3 ripe tomatoes or 400 g canned tomatoes
2 tablespoons fresh parsley or 2 tablespoons dried parsley
1 vegetable stock cube
1/2 lemon, juice of
salt and pepper
1 teaspoon sugar
2 bay leaves
2 cups water

Steps:

  • Chop the onion finely and sauté in the olive oil.
  • Cut the potatoes into slices, add them and the lemon juice to the onions and sauté for a few minutes.
  • Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
  • *Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of "juice" and so I omit the water from the recipe because otherwise the sauce becomes too thin.
  • Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
  • Also, cooking time varies with variety of potato and size of your slices, I've given an estimate.
  • Enjoy!

Nutrition Facts : Calories 373.7, Fat 27.4, SaturatedFat 3.8, Sodium 19.3, Carbohydrate 30.7, Fiber 4.5, Sugar 5.9, Protein 3.9

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