Potatoes Yiachni In Tomato Onion Sauce - Greek - 9 pts

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* Exported from MasterCook *

 

Potatoes Yiachni In Tomato Onion Sauce -

Greek - 9 pts

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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4 cups onions -- sliced into 1/4”

quarter moons

1/2 cup olive oil

Salt

Freshly ground black pepper

2 Tbsp. minced garlic

1 1/2 teaspoons Aleppo pepper -- 1 to 2 t. to

taste, or 1/2 – 1 tsp. crushed red peppers

1 Tbsp. tomato paste

1 can diced tomatoes -- (14.5 ounce)

1 can water -- (14.5 ounce)

4 tsp. dried oregano -- crushed

1/2 stick cinnamon

3 bay leaves

2 pounds red potatoes -- or other waxy

potatoes

 

 

Sauté the onions, lightly seasoned with salt and

freshly ground black pepper, in olive oil until they

soften and start to brown around the edges. Stir in

the garlic and Aleppo pepper and cook for one minute.

Stir in the tomato paste until it dissolves into the

oil. Stir in the tomatoes, water, oregano, cinnamon,

and bay leaves. Bring to a boil, then turn down the

heat, and simmer for 15 minutes.

 

While the sauce is simmering, peel the potatoes. Small

potatoes may be left whole, medium potatoes cut in

half, and large potatoes cut into 2-inch chunks. Stir

the potatoes into the sauce, along with salt and

plenty of freshly ground black pepper, and bring it to

a boil. Turn down the heat and simmer, stirring

occasionally, for 35 - 40 minutes, or until the

potatoes are thoroughly cooked and the sauce thickens.

Taste and add salt and pepper, as needed.

 

Serve with olives, crusty bread and, if you are not

following a strict fast, slices of manouri, feta, or

ricotta salata cheese.

 

If you don’t enjoy spicy food, use the smaller amount

of Aleppo or crushed red peppers.

 

Serves 4 - 6

 

AuthorNote: Yiannis Kapodistrias was the first

president of Greece after it gained independence from

the Ottoman Turks. The story tells how Kapodistrias

brought a shipment of potatoes to Greece as a cheap

food source. Greek farmers, a conservative and

suspicious lot, showed no interest in planting this

strange-looking, untried vegetable. Kapodistrias

responded to the disinterest by steeply raising the

price of potatoes and placing them under guard,

leading his countrymen to believe potatoes were a

precious commodity. Kapodistrias instructed the guards

to look the other way if anyone tried to steal the

potatoes. Many were stolen and planted, and potatoes

soon spread throughout Greece.

 

However potatoes ended up in Greece, Yiachni is a

tasty way to cook them. Be sure to serve Potatoes

Yiachni with crusty bread, for soaking up every bit of

the delicious sauce.

 

Description:

" 9 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 404 Calories;

22g Fat (47.9% calories from fat); 6g Protein; 48g

Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 46mg

Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable;

4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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