Things to know about Patates Yahni Recipe
Patates Yahni is a must for any potato lover. This traditional Greek potato stew is evidence that Greeks know how to transform any old vegetable into delicious meals with no effort. Lovely potatoes tossed in olive oil, with the compliments of fresh ripe tomatoes and sweet onions create the perfect vegetarian dish. On top of all this deliciousness, our old friends garlic and fresh herbs are present in this flavor bomb.
The uniqueness of Patates Yahni comes from its preparation style. It is a part of the Ladera category of Greek cuisine. This category of dishes is created only with olive oil without the addition of any other kind of fat. These dishes are mainly vegetarian and cooked as a stew with olive oil and tomato sauce. If you choose to use a good quality olive oil, the flavor of this stew will be lifted. A traditional way of making this dish is by adding carrots and peas to it. An easy and fulfilling Patates Yahni is the best side dish anyone can ask for. The flavor combination and its traditional Greek roots will surely make you want a second serving.
Tasteful and Rustic Traditional Greek Potato Stew. Authentic Recipe of Patates Yahni.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 8 pcs Potato Medium
- 1 pc Red Onion Medium
- 2 cloves Garlic
- 1 tbsp Tomato Paste
- 3 pcs Tomato Medium, Ripe
- 125 ml (4.23 floz) Extra Virgin Olive Oil
- 1 tbsp Salt
- 1 tsp Ground Black Pepper
- 25 grams (0.88 oz) Fresh Parsley
- Peel the potatoes and tomatoes. Cut the potatoes into 2.5cm (1-inch) chunks. Grate the tomatoes. Finely chop the onions and garlic. Set aside your vegetables.
- Like many Greek traditional recipes, Patates Yahni is made in a single large pot. Bring your pot over medium heat and add olive oil. Once hot, sauté the onions until transparent, add in your garlic and sauté for another minute. Stir in the tomato paste and cook for 1 minute continuing to stir.
- Add your grated tomatoes, potatoes, chopped parsley, and seasoning.
- Add water until the potatoes are covered. Stir occasionally and bring to a boil. When the stew reaches a boil, reduce the heat to medium, cover, and simmer for 30 minutes.
- The stew will be done when the potatoes are tender. You can test this by poking them with a knife. If the knife slides down easily they are done.
- Patates Yahni tastes the best when it is still warm or at room temperature. Kalíórexi! Enjoy your meal!
- It is advised to not overcook the potatoes. If they are overcooked, they will become mushy and will be hard to eat without them dissolving in your mouth.
- You can add beef to this stew if you are not vegetarian. Even though it is not common in Greece, some add good quality feta and Kalamata olives to this recipe.
If it is hard to peel the tomatoes with a peeler or a knife, you can blanch them. All you need to do is cut an x at the bottom of the tomatoes. Boil a pot of water and boil the tomatoes for 30-60 seconds. Then shock the tomatoes by placing them in a bowl and covering them with ice and cold water. This will loosen the skin and make it much easier to peel.
This dish is best served with bread to scrape the last reminders of the delicious tomato sauce. You can serve it as a side dish, or on top of rice as a main dish. You can choose to pair it with stewed red meat.
— Specific Atributes of This Recipe:
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