PATATES YIAHNI(POTATOES & TOMATOES)
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
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.
PATATES YIAHNI
From The Food of Greece - by Vilma Liacouras Chantiles. This sounds like a good side dish with the potatoes and tomatoes. Posted for ZWT6.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 281.1, Fat 11.1, SaturatedFat 1.6, Sodium 17.8, Carbohydrate 42.1, Fiber 5.7, Sugar 4, Protein 5.1
POTATOES NICOISE (CANADIAN)
A delicious casserole of potatoes, tomatoes, onions, cheese, and spices. It goes well with any meal.
Provided by Sassy in da South
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
- Cut peeled potatoes into 1/4-inch slices.
- Place potatoes in a bowl of cold water and set aside.
- Peel and core tomatoes and cut into 1/2-inch slices.
- Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
- Peel and thinly slice the onions.
- Drain the potatoes and pat dry.
- Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
- Top with half the onions and half the tomatoes.
- Sprinkle tomatoes with 1/4 teaspoon salt.
- Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
- Cut butter into small pieces and dot top of the casserole.
- Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
- Sprinkle top of casserole with cheese; bake uncovered until lightly brown.
Nutrition Facts : Calories 195.1, Fat 7.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 486.4, Carbohydrate 28.2, Fiber 4.3, Sugar 5.7, Protein 5.9
GREEK POTATOES
These potatoes are loaded with typical Greek flavorings that make a delicious side dish to any meal, Greek or otherwise!
Provided by JackieOhNo
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Combine the oil, basil, oregano, garlic powder, and salt in a 13x9-inch roasting pan. Place in the oven for 5 minutes.
- Add the cubed potatoes, tossing to coat with the herb/oil mixture. Bake for 40 minutes, turning occasionally, until the potatoes are tender inside and crisp outside. Drizzle with the lemon juice, grate a bit of lemon peel over the potatoes, and serve immediately.
Nutrition Facts : Calories 295.7, Fat 18.2, SaturatedFat 2.5, Sodium 592.9, Carbohydrate 31.1, Fiber 4.2, Sugar 1.5, Protein 3.7
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