Greek Patates Yahni
Greek Patates Yahni
Introduction
Greek Patates Yahni is a simple and hearty dish made with potatoes, tomatoes, and spices. This comforting meal brings a taste of Greece right to your kitchen. It’s perfect for a cozy family dinner or a weekend treat.
Why Make This Recipe
You should make Greek Patates Yahni because it’s easy, delicious, and uses ingredients that you may already have at home. It’s a healthy side dish or main course that can please everyone at the table. Plus, it’s a wonderful way to enjoy the wholesome goodness of potatoes!
How to Make Greek Patates Yahni
Ingredients
- 4 large potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable or chicken broth
- Fresh parsley for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened.
- Stir in the cubed potatoes and cook for about 5 minutes, stirring occasionally.
- Add the diced tomatoes (with juice), oregano, salt, and pepper. Pour in the broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
- Adjust seasoning if needed.
- Serve warm, garnished with fresh parsley.
How to Serve Greek Patates Yahni
You can serve Greek Patates Yahni warm, right from the pot. It goes well with bread, rice, or as a side dish with grilled meats.
How to Store Greek Patates Yahni
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave.
Tips to Make Greek Patates Yahni
- Make sure to peel and cube the potatoes evenly for even cooking.
- Stir occasionally while it simmers to prevent sticking.
- Feel free to add your favorite vegetables like carrots or bell peppers for extra flavor.
Variation
You can make this dish vegan by using vegetable broth instead of chicken broth. You can also add olives or feta cheese for a different twist.
FAQs
Can I use other types of potatoes?
Yes, you can use any kind of potatoes you like, but waxy potatoes hold their shape better.
How spicy is this dish?
Greek Patates Yahni is not spicy, but you can add red pepper flakes for some heat if you like.
Can I make this dish ahead of time?
Yes, you can make it ahead of time. It tastes great even after a day in the fridge as the flavors blend together.
Greek Patates Yahni
Ingredients
Main ingredients
- 4 large large potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable or chicken broth
- Fresh parsley for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened.
- Stir in the cubed potatoes and cook for about 5 minutes, stirring occasionally.
- Add the diced tomatoes (with juice), oregano, salt, and pepper. Pour in the broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
- Adjust seasoning if needed.
- Serve warm, garnished with fresh parsley.
