Easy Greek Potatoes Yachni Recipes

GREEK STYLE POTATOES

Greek Style Potatoes image

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Provided by Cathie

Categories Side Dish Potato Side Dish Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g

EASY GREEK POTATOES

Easy Greek Potatoes image

These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

Provided by Nif_H

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
1 teaspoon dried greek oregano
4 small russet potatoes, peeled, cut in half
coarse salt and freshly cracked black pepper

Steps:

Preheat oven to 325 degrees F.
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
Toss potatoes with vinaigrette in a small roasting pan.
Season potatoes with salt and pepper.
Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
Serve.

COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)

Country-style Greek Potato stew recipe (Patates Yahni) image

If you just love potatoes this rustic Greek potato stew recipe is a definite must try! This traditional recipe uses potatoes, garlic, tomatoes, onions and extra virgin and good quality olive oil to make this super simple finger licking Greek dish!

Provided by Eli K. Giannopoulos

Categories Sides

Time 40m

Number Of Ingredients 9

Ingredients

8 medium potatoes, peeled and cut into 2.5 cm chunks (approx. 1.5 kg)
1 medium red onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp tomato paste
3 ripe tomatoes, peeled and grated
1/2 a cup olive oil
1 tbsp salt
1/2 tsp freshly ground pepper
2-3 tbsps chopped parsley

Steps:

To prepare this delicious Greek potato stew recipe (patates yahni), start by preparing your vegetables. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for 1 minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.)
Heat a large pot over medium-high heat. Add the olive oil and onion and sauté until softened. Stir in the garlic and sauté for 1 more minute. Add the tomato paste and cook for 1 more minute.
In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (whilst stirring ocassionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender.
Greek potato stew (Patates Yahni) is best served while still warm or at room temperature. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 282kcal, Sugar 4.3g, Sodium 910.7mg, Fat 14.3g, SaturatedFat 2.1g, UnsaturatedFat 11.6g, TransFat 0g, Carbohydrate 36.9g, Fiber 6g, Protein 4.3g, Cholesterol 0mg

EASY GREEK POTATOES YACHNI

Easy Greek Potatoes Yachni image

The ingredients look long, but it's a classic store/cupboard sort of standby, cames from a favourite recipe book "tastes of the Aegean" and is an excellent one pot, whole meal, tasty potato dish... I make double and freeze half for an easy after work dinner for those days when you want something hearty but can't really be bothered, or vegetarian potluck dinners... Enjoy !

Provided by kiwidutch

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 kg potato
1 medium onion
4 garlic cloves, crushed
1/2 cup olive oil
1 teaspoon tomato puree
3 ripe tomatoes or 400 g canned tomatoes
2 tablespoons fresh parsley or 2 tablespoons dried parsley
1 vegetable stock cube
1/2 lemon, juice of
salt and pepper
1 teaspoon sugar
2 bay leaves
2 cups water

Steps:

Chop the onion finely and sauté in the olive oil.
Cut the potatoes into slices, add them and the lemon juice to the onions and sauté for a few minutes.
Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
*Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of "juice" and so I omit the water from the recipe because otherwise the sauce becomes too thin.
Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
Also, cooking time varies with variety of potato and size of your slices, I've given an estimate.
Enjoy!

Nutrition Facts : Calories 373.7, Fat 27.4, SaturatedFat 3.8, Sodium 19.3, Carbohydrate 30.7, Fiber 4.5, Sugar 5.9, Protein 3.9

YACHNI

Yachni image

A Greek recipe, eaten during lenten season without meat. I add meat to it and it is just delicious!

Provided by berdina

Time 1h20m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Boil the potatoe parts and French beans for 10 minutes, without salt.
Bake the lamb cubes in the pan together with the onions during 5 a 10 minutes on high fire, stirring.
Add the potatoes and the beans to it.
Stir the onion soup base and the peeled tomatoes together with the garlic and poor over the mixture in the pan. Stir carefully. Add the cinnamon and some pepper. (You will not need much salt, the soup base is already salt)
Let simmer on very low fire for about 1,15 hours and serve covered with the chopped parsley.
Taste very good with Turkish bread and home made Tzatziki or homemade Aioli. Drink a cool rose wine with it.

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Easy Greek Potatoes Yachni Recipes

GREEK STYLE POTATOES

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

EASY GREEK POTATOES

These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)

If you just love potatoes this rustic Greek potato stew recipe is a definite must try! This traditional recipe uses potatoes, garlic, tomatoes, onions and extra virgin and good quality olive oil to make this super simple finger licking Greek dish!

EASY GREEK POTATOES YACHNI

YACHNI

A Greek recipe, eaten during lenten season without meat. I add meat to it and it is just delicious!

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