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Patates Yiahni

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Recipe

 

Yield

5 servings

Prep

20 min

Cook

30 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 medium potatoes
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4 tablespoons olive oil
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1 medium onions
chopped
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2 each garlic cloves
minced
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1 ½ cups italian plum (roma) tomatoes
drained
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3 tablespoons parsley leaves
chopped fresh
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1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
5 medium potatoes
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6E+1 ml olive oil
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1 medium onions
chopped
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2 each garlic cloves
minced
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355 ml italian plum (roma) tomatoes
drained
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45 ml parsley leaves
chopped fresh
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1 x salt and black pepper
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 25937% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 12% Vitamin C 41%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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