Greek Potato Ragout Recipe (Patates Yiahni)

Potato slice
www.flickr.com/photos/zhemingz / Getty Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 6 cups (6 servings)
Ratings (4)

Greek potato ragout is a 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. This recipe for ​patates yiahni (in Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE) that all can make, especially during Great Lent.

What You'll Need

  • 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

How to Make It

  1. Sauté the onion and garlic in hot olive oil.
  2. When the onion is very soft (but not browned), stir in tomatoes, tomato paste, and parsley and cook for 5 minutes.
  3. 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.
  4. Serve with feta cheese, Greek olives, and crusty bread.
    Nutritional Guidelines (per serving)
    Calories 422
    Total Fat 24 g
    Saturated Fat 3 g
    Unsaturated Fat 18 g
    Cholesterol 0 mg
    Sodium 805 mg
    Carbohydrates 47 g
    Dietary Fiber 6 g
    Protein 6 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)