Patates Yiahnipotatoes Tomatoes Recipes

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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

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

PATATES YIAHNI(POTATOES & TOMATOES)



Patates Yiahni(Potatoes & Tomatoes) image

Make and share this Patates Yiahni(Potatoes & Tomatoes) recipe from Food.com.

Provided by Auntie Jan

Categories     Greek

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 -2 garlic clove (fine chopped)
2 -3 tablespoons olive oil
2 medium onions (chopped)
1 -2 pinch pepper (to taste)
2 whole bell peppers (red or yellow would look nice)
2 lbs potatoes
2 -3 pinches salt (to taste)
4 medium tomatoes (chopped and drained)
feta cheese (optional)

Steps:

  • Peel potatoes cutting into thick slices and set aside soaking on cold water.
  • Slice all the other vegetables and place in a baking dish with the oil, salt and pepper, and the potatoes.
  • Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown.
  • After you pull it out of the oven, you could sprinkle with Feta Cheese if desired.

HERBED POTATOES AND TOMATOES



Herbed Potatoes and Tomatoes image

Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
  • Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

PATATES YIAHNI



Patates Yiahni image

From The Food of Greece - by Vilma Liacouras Chantiles. This sounds like a good side dish with the potatoes and tomatoes. Posted for ZWT6.

Provided by lazyme

Categories     < 60 Mins

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

5 medium potatoes
4 tablespoons olive oil or 4 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 cups Italian plum tomatoes, drained
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • Peel, quarter, and soak the potatoes in cold water.
  • Meanwhile, heat the oil in a medium frying pan and sauté the onions until soft.
  • Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute.
  • Pour in the tomatoes and enough water to almost cover the potatoes, if necessary.
  • Sprinkle in the parsley and season with salt and pepper.
  • Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally.
  • Transfer to a warm bowl and serve warm.

Nutrition Facts : Calories 281.1, Fat 11.1, SaturatedFat 1.6, Sodium 17.8, Carbohydrate 42.1, Fiber 5.7, Sugar 4, Protein 5.1

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC



Roasted Potatoes with Tomatoes, Basil, and Garlic image

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Provided by MYAGIKUN

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  • Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

SCALLOPED POTATOES, TOMATOES AND HAM



Scalloped Potatoes, Tomatoes and Ham image

Make and share this Scalloped Potatoes, Tomatoes and Ham recipe from Food.com.

Provided by Fluffy

Categories     One Dish Meal

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups thinly sliced potatoes
1/2 cup chopped onion
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked ham
1 (15 ounce) can tomatoes, undrained cut up
2 tablespoons margarine or 2 tablespoons butter, cut into small pieces

Steps:

  • Spray inside of slow cooker with nonstick cooking spray.
  • In slow cooker layer half of each ingredients in order listed; Repeat layers.
  • Cover; Cook on high for 1 hour.
  • Reduce heat to low and cook 5 to 6 hours or until potatoes are tender.
  • Stir before serving.

Nutrition Facts : Calories 450.4, Fat 18, SaturatedFat 5.5, Cholesterol 63.5, Sodium 707.9, Carbohydrate 48.7, Fiber 6.7, Sugar 5.4, Protein 24.3

POTATOES, TOMATOES AND BEANS



Potatoes, Tomatoes and Beans image

One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.

Provided by Jenny Sanders

Categories     Stew

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 cups green beans (450g) or 2 cups wax beans (450g)
4 large tomatoes
1 medium onion
2 large potatoes
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 teaspoon fennel seed
1/4 teaspoon salt & pepper
1/2 teaspoon ground cumin

Steps:

  • Wash and trim the beans, and cut them into bite sized pieces.
  • Wash, trim and cut the potatoes in 1 cm dice.
  • Boil the potatoes and the beans separately until just tender.
  • Peel and chop the tomatoes and the onion.
  • Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
  • Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

Nutrition Facts : Calories 469.7, Fat 8.2, SaturatedFat 1.2, Sodium 49.9, Carbohydrate 92.6, Fiber 17.2, Sugar 16.4, Protein 13.3

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