|Nutritional Guidelines (per serving)|
|Servings: 6 cups (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
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.
Serve with feta cheese, Greek olives, and crusty bread.