Patates Yiahni
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Suggest a better descriptionINGREDIENTS
- 2 Garlic ; minced
- 4 tb Olive or vegetable oil
- 1 md Onion ; chopped
- 1 1/2 c Italian plum tomatoes
- 5 md Potatoes
- Salt & freshly ground pepper
- Karen Mintzias
- 3 tb Chopped fresh parsley
INSTRUCTIONS
Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil in a medium frying pan and saute 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. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X Typed for you by Karen Mintzias
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (298g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 231 | ||
| Calories from Fat: 50 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.5g | 7 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 3.8g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 49mg | 2 % | |
| Potassium 1075.6mg | 28 % | |
| Total Carbohydrate 42g | 12 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 36.2g | ||
| Protein 5.2g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 231
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