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.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||3 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||6 g|