In Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE
This meatless main dish is simple and easy, and a favorite for those cold, blustery days. Serve with crusty bread for the sauce and a side of feta cheese. Add a seasonal salad for a more substantial meal.
Potato Ragout – Patates Yiahni
Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:
- 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
Preparation:
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
Serve with feta cheese, Greek olives, and crusty bread.
