Greek Potato Stew Recipes

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

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

GREEK POTATO, ZUCCHINI, AND BEAN STEW

Greek Potato, Zucchini, and Bean Stew image

As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.

Provided by justcallmetoni

Categories Stew

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons extra virgin olive oil
3 cups onions, chopped
1 cup potato, peeled and cut into 3/4 inch cubes
1/2 cup water
3 1/2 cups zucchini, cut into 1/2 inch thick slices
2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)
2 (28 ounce) cans diced tomatoes, undrained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1/4 cup fresh flat-leaf parsley, chopped
2 teaspoons fresh dill, chopped
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/2-3/4 cup reduced-fat feta cheese, crumbled

Steps:

Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
Stir in parsley, dill, oregano, and pepper.
Ladle into bowls and garnish with cheese.

GREEK POTATO CASSEROLE

Greek Potato Casserole image

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain yogurt
1 package (4 ounces) crumbled tomato and basil feta cheese
3 tablespoons pitted Greek olives, chopped
2 tablespoons minced chives
1 teaspoon lemon-pepper seasoning
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes
TOPPING:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.

GREEK STYLE BEEF STEW

Greek Style Beef Stew image

Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!

Provided by Peter I.

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h10m

Yield 6

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

Steps:

Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g

More about "greek potato stew recipes"

PATATES YAHNI: GREEK-POTATO STEW - DIMITRAS DISHES

Let the stew simmer over medium-low heat until the potatoes are tender. Every now and then, give it a stir to make sure that there’s enough liquid in the pot for the …
From dimitrasdishes.com
Estimated Reading Time 3 mins

Cook onions and olive oil over medium heat until soft and golden. Add grated garlic and warm through about 30 seconds taking care not to burn it.
Add potatoes, canned tomatoes, salt, pepper, allspice berries, oregano, and crushed red pepper flakes to the pot. Pour enough water to cover potatoes half way. Bring the mixture to a boil and stir to combine all of the ingredients. Cover the pot and reduce heat to medium-low. Cook until potatoes are tender, and the sauce thickens. About 30 minutes.

Greek Potato Stew Recipes

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!

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.

GREEK POTATO, ZUCCHINI, AND BEAN STEW

GREEK POTATO CASSEROLE

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

GREEK STYLE BEEF STEW

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