*  Exported from  MasterCook  *
 
                               PATATES YIAHNI
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Greek                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    5       md           Potatoes
    4       tb           Olive or vegetable oil
    1       md           Onion -- chopped
    2                    Garlic cloves -- minced
    1 1/2   c            Italian plum tomatoes
                         -  drained
    3       tb           Chopped fresh parsley
                         Salt & freshly ground pepper
 
   Peel, quarter, and soak the potatoes in cold water.  Meanwhile, heat the
   oil in a medium frying pan and saut‚ 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.
   
   Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:
   0-517-27888-X
   
   Typed for you by Karen Mintzias
  
 
 
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