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Patates Yiahni: Potato Ragout

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Greek Potato Ragout

Greek Potato Ragout

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE

This meatless main dish is simple and easy, and a favorite for those cold, blustery days. Serve with crusty bread for the sauce and a side of feta cheese. Add a seasonal salad for a more substantial meal.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 2/3 cup of olive oil
  • 2 medium onions, diced
  • 3-4 cloves of garlic, minced
  • 2 1/4 - 2 3/4 pounds of potatoes, peeled and cut in large chunks
  • 1 cup of grated fresh tomatoes
  • 1/2 tablespoon of tomato paste
  • 1 bunch of fresh parsley, finely chopped
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 6-8 cups of water

Preparation:

Sauté the onion and garlic in hot olive oil. When the onion is very soft (but not browned), stir in tomatoes, tomato paste, and parsley and cook for 5 minutes. Add the potatoes, salt, and pepper. Add the water slowly, stirring continuously. Bring to a boil over high heat, reduce heat to medium, cover, and cook for 30 minutes or until potatoes are done.

Yield: serves 6

Serve with feta cheese, Greek olives, and crusty bread.

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