Best 6 Patates Yiahnipotatoes Tomatoes Recipes

COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)

Steps:

• To prepare this delicious Greek potato stew recipe (patates yahni), start by preparing your vegetables. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for 1 minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.)
• Heat a large pot over medium-high heat. Add the olive oil and onion and sauté until softened. Stir in the garlic and sauté for 1 more minute. Add the tomato paste and cook for 1 more minute.
• In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (whilst stirring ocassionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender.
• Greek potato stew (Patates Yahni) is best served while still warm or at room temperature. Enjoy!

ROASTED POTATOES AND TOMATOES

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

PATATES YIAHNI(POTATOES & TOMATOES)

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.

VEGAN GREEK ROASTED POTATOES

Steps:

• Preheat the oven to 500°F.
• Drop the sliced potatoes into a pot of boiling, salted water and cook for 6 minutes. Drain, and plunge into a bowl of ice water until cool to the touch. Drain and pat dry.
• Place potatoes on a baking sheet, pour on the canola oil, and toss to coat. Sprinkle with salt and pepper and place in the oven for 30 minutes, or until the potatoes begin to brown. Be sure to toss them around every 5-10 minutes to prevent them from sticking to the pan.
• When the potatoes are done, place them in a bowl and pour on the oil, lemon juice, oregano and garlic. Toss well to coat and serve warm.

SCALLOPED POTATOES, TOMATOES AND HAM

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.

PATATES YIAHNI

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.