Recipe for Greek Style Stewed Potatoes
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This recipe for Patates Yahni, or Greek style stewed potatoes, is served throughout Greece, especially during the colder months. Use any potato you can find, but if you have a choice stick with a firm potato such as yellow potatoes or yukon gold potatoes so they don’t fall apart in the pot.
Greek Style Stewed Potatoes (Patates Yahni) Recipe Ingredients:
- 6 medium potatoes, peeled and soaked in cold water
- 1/2 cup Greek olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 large tomatoes, chopped
- 1 tablespoon tomato paste
- 6 cups cold water, divided
- 1 cup fresh, chopped parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
Directions to Prepare Greek Stewed Potatoes:
Cut each of the potatoes into eight roughly uniform pieces.
Add half the olive oil to a Dutch oven or other large pot and heat over medium. Add the onions and saute until soft. This should take about five minutes. Add the garlic and saute for another minute, stirring with a wooden spoon to incorporate the garlic.
Reduce the heat to medium low and add the tomatoes. Stir and cook for about 2 minutes. Combine the tomato paste and one cup of the water in a small dish until stir until dissolved. Add to the Dutch oven along with the parsley, salt, and pepper and stir until combined. Add the potatoes and then the rest of the water. Stir until the ingredients are well mixed and cover. Raise the head to medium-high and bring mixture to a boil. Once it boils, reduce it to low and simmer for about an hour, or until the potatoes are soft.
This post was written by GreekBoston.com