Patates yiahni

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 1/2 c Italian plum tomatoes
5 md Potatoes - drained
4 tb Olive or vegetable oil 3 tb Chopped fresh parsley
1 md Onion; chopped Salt freshly ground pepper
2 Garlic cloves; minced

Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat
the oil in a medium frying pan and saut? 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.

Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:
0-517-27888-X

Typed for you by Karen Mintzias