Patates Yiahni
Yield
5 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 ½ | cups |
italian plum (roma) tomatoes
drained |
|
| 3 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 355 | ml |
italian plum (roma) tomatoes
drained |
|
| 45 | ml |
parsley leaves
chopped fresh |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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.
