| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Greek, Vegetables |
5 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 5 |
md |
Potatoes |
| 4 |
tb |
Olive or vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
c |
Italian plum tomatoes drained |
| 3 |
tb |
Chopped fresh parsley |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil
in a medium frying pan and saut. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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