Easy Greek Potatoes Yachni Recipes

COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)

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!

EASY GREEK POTATOES YACHNI

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!

EASY GREEK POTATOES

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.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

GREEK STYLE POTATOES

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.