Stewed potatoes in Greek tomato (patates yahni)

Potatoes in a tomato, Greek stew

I thought I knew everything about potatoes. But I have never eaten so easy to prepare and tasty. Without meat! The dish is called Pat A tes yachn AND(which is translated from Greek as stewed potatoes).

The spices are all natural here. Which is very important for the taste.

Composition

for 3-4 servings

• Potatoes 6-7 large tubers;
• Onions - 3 heads;
• Olive (or other vegetable or butter) oil - 3 tablespoons;
• Garlic - 1 large clove;
• Thick tomato juice - 150 ml or 2.5-3 tablespoons of tomato paste;
• Cinnamon - 1 stick;
• Oregano (oregano) - 1/2 teaspoon
• Turmeric - 1/3 teaspoon
• Pepper and salt to taste;
• Sugar - 1/2 or 1 teaspoon (optional, this will make the sauce tastier).

Everything you need for stewed potatoes: potatoes, onions, garlic, oregano, pepper, turmeric, cinnamon, salt, tomato juice, oil.

How to cook

• Peel and cut: Peel vegetables. TOCut the potato into 4 parts (you can cut it into 4 slices or just into 4 large pieces), chop the onion finely, and chop the garlic coarsely.
• Fry onions with garlic: Pour oil into a saucepan. Put onion and garlic. Saute them for 5-7 minutes.
• Stew potatoes: add potatoes to the onion, stir. Top up with water so that the potatoes are covered. Simmer for 5 minutes (todo not cover with a lid). Then dadd all the spices - oregano, turmeric, cinnamon stick. Season with salt and pepper. When the potatoes are already soft enough, add the tomato juice. Simmer potatoes until almost no liquid remains.

Papates yahni turns out to be of a beautiful amber color. When stewing, excess water is evaporated, and the potatoes thaw and release starch into the sauce, as a result of which the sauce turns out to be thick and very tasty, enveloping the pieces of potatoes with a jelly layer.

Bon Appetit!

Delicious stewed potatoes with onions in tomato sauce - Patates yahni.

Oregano (you can take basil or dried mint), garlic, pepper, turmeric and cinnamon
Saute onion and garlic in oil
We spread the potatoes and mix

Pour potatoes with water and simmer, then add spices
Add tomato juice
Ready yahni papates in a saucepan. Cooling down, it will be even tastier

Delicious potato stew prepared according to a simple Greek recipe (Patates yahni)

Patates yahni is prepared with both meat and seafood (for example, octopus) and mushrooms. Other vegetables can be added to the main recipe. Potatoes, stewed in a tomato, you can put bell peppers, eggplant, carrots, green peas or green split peas (instant), red quick-digesting lentils (Persian).

Sweet and sour tomato juice, as if by magic, transforms any dish to which it is added, invariably highlighting its best aspects. Potatoes stewed with tomato paste are no exception - they harmoniously complement the warm neutral taste of the popularly beloved vegetable.

A thick spicy gravy prepared according to the proposed recipe can be made as hot as you like. It can be based on cabbage or cucumber pickle. The sauce, flavored with fresh herbs, turns out to be so tasty that it is thoroughly soaked with bread crumb, leaving the plates practically clean.

Ingredients

• potatoes 5 pcs.
• onion 1 pc.
• carrots 1 pc.
• tomato paste 1.5-2 tbsp. l.
• salt 2-3 pinches
• sugar to taste
• bay leaf 2-3 pcs.
• vegetable oil 3 tbsp. l.
• ground black pepper 2 pinches
• greens 1 tbsp. l.
• water 1-1.5 l

Preparation

1. Rinse the potatoes, peel them. Cut into medium slices. If the tubers are small, cut into quarters.

2. Pour water into a saucepan and put it on fire. Let it boil. Dip potato pieces into boiling water. Send to fire and boil. From the moment it boils, cook for 10-15 minutes.

3. Until then, peel the large onion. Cut into small cubes. Send to a skillet with heated oil. Stir and cook over low heat for 8-10 minutes.

4. Peel and rinse the carrots. Grate on a fine grater. Add to soft onions. Stir and cook for 5-8 minutes over low heat. Stir from time to time.

5. Add tomato paste and 100-150 ml of potato broth from a saucepan. Cook for 5-8 minutes over low heat.

6. Move the tomato frying to the potatoes. Stir. Bring to a boil. Simmer covered for 10-15 minutes over low heat. If you want the potatoes to lightly boil, simmer a little longer.

1. Let's prepare vegetables for cooking. Peel and wash potatoes, carrots and onions. Cut the potatoes into medium-sized pieces. Grind the carrots and onions into small cubes. This completes the preparatory stage.

2. Transfer all the chopped vegetables to the pan in which we are going to cook the roast. Add salt, pepper, bay leaves. Other spices and aromatic herbs can be used as desired.

3. We also send tomato paste to vegetables.

4. Fill with clean water so that it does not cover the potatoes on your finger. We mix all the ingredients of the dish so that the tomato paste disperses. We put on fire, bring to a boil, cover and simmer for 15-20 minutes.

5. When the potatoes are almost ready, add the stew to the pan. Stir and return to fire. We continue to simmer the dish until the potatoes are ready.

6. Bright, fragrant and very appetizing potatoes with stewed meat and tomato paste are ready. Let it stand for 10 minutes so that the aromas saturate the dish as much as possible - and you can serve the table.

7. Serve aromatic potatoes with stewed meat and tomato paste with herbs and pickles. Call everyone to the table and bon appetit!

See also video recipes:

1) Stewed potatoes with stew - simple and tasty:

2) How to cook potatoes with stew:

Garlic (Slices) - 3 pieces
Tomato paste - 3 tbsp l.
Seasoning (I have Provencal herbs) - 1 tbsp. l.
Salt (to taste) - 1 tsp
Potatoes - 1 kg
Hot red pepper - 0.5 tsp

Recipe "Aromatic Potatoes in Tomato":

1. Peel the potatoes, cut them arbitrarily, I like large lengths.
2. Put the potatoes in a pan with heated oil, sprinkle with salt and seasoning.
3. Fry over medium heat, stir occasionally. We fry until almost cooked. By the way, at this stage, potatoes may well become an independent dish.
4. While the potatoes are fried, prepare the sauce. To do this, dissolve tomato paste, chopped garlic and hot red pepper in water (I take about 0.5 liters), I put about 0.5 tsp. The amount of water for the sauce and hot pepper can be adjusted in your own way Then we put our sauce on the stove and heat it almost to a boil. At this time, the potatoes are fried, pour the sauce and simmer over low heat for 20-25 minutes.
5. During this time, the sauce becomes thicker, the potatoes are saturated with the aromas of the sauce and extraordinary aromas soar in the kitchen ...

On a note: if dreaming

My family is very fond of eating potato dishes and, of course, once again I don't want to cook it somehow trite. And so, having tasted potatoes baked in tomato sauce at a party, I wanted to repeat it for my family. I cook such potatoes sometimes in the oven, and sometimes in a slow cooker. In any of the options, it turns out insanely delicious!

Ingredients of baked potatoes in tomato sauce.

Potatoes - 5 pcs.
Bulb onions - 2 pcs.
For onions:
Water - 2 tbsp.
Vinegar - 1 tablespoon
Sugar - 1 tsp
Salt to taste

For the sauce:
Tomato paste - 2.5 tablespoons
Salt to taste
Sugar to taste
Ground allspice - to taste
Fresh parsley - 1 bunch
Fresh dill - 0.5 bunch
Sunflower oil - 1 tablespoon
Citric acid - 1 pinch
Sleeve for baking

How to cook baked potatoes in tomato sauce.

1. The potatoes for this recipe can be medium sized. Peel it, wash it thoroughly and cut it into cubes, of course, and into slices, as you wish.
It is better to take a medium-sized or large onion too. Peel it, wash and cut into half rings.
After that, put the onion in a deep bowl and cover with water, add vinegar, salt, sugar and ground pepper. Mix well and leave to marinate for 15 minutes.
3. Now you can prepare the onion potato sauce. To do this, you need to wash the greens and chop it finely, set aside a little chopped greens to decorate the finished dish.
In a bowl, mix the herbs with tomato paste, sunflower oil and citric acid. Season with salt, sugar and allspice to taste.
4. Drain the marinade from the onion and add the onion to the potatoes, mix. Add prepared sauce to potatoes with onions and mix again.
5. Turn on the oven and heat it up to 175-180 degrees.
Put the potatoes in the sauce into the baking sleeve and tie the edges of the sleeve. Place the sleeve on a baking sheet and place in the oven, bake for an hour. To prevent steam from bursting the sleeve, pierce it several times with a needle.

At the end of cooking, remove the baking sheet, carefully open the baking sleeve, transfer the potatoes to a serving dish, garnish with herbs and serve.
Such potatoes will be drier if, 15 minutes before the end of cooking, you open the sleeve slightly, piercing it in the upper part with a knife several times.

I also advise you to cook with such potatoes or warm.

Cook with love! Bon Appetit!

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The author of the recipe is Viktoria Yanulevich