Gluten Free/ Greek Classics/ Sides/ Vegetarian

PATATES YAHNI: GREEK-POTATO STEW

Patates Yahni: Greek-Style Potato Stew

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Ingredients

  • Serves 4:
  • 4-5 medium Russet potatoes, cubed
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • ¼ cup olive oil
  • ¼ cup water, or more
  • 16 ounces canned tomatoes, pureed
  • 2 allspice berries
  • 1 teaspoon dried oregano
  • Salt and black pepper
  • Pinch of crushed red pepper flakes, optional
  • Finely chopped parsley for garnish
  • Optional: feta cheese and Kalamata olives for serving/garnish

Instructions

1

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.

2

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.

3

Add more water during cooking if needed.

4

Garnish with chopped parsley and serve with toasted bread, olives, and feta cheese. Enjoy!

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