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Greek Potatoes with Olives (a.k.a. Potatoe Stew With Olive (Patates yahni me elies)) Recipe

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This recipe for Greek Potatoes with Olives (a.k.a. Potatoe Stew With Olive (Patates yahni me elies)) is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb small potatoes, peeled
2 cups fresh tomato pulp or imported tinned
3 large onions coarsely sliced
1/2 - 3/4 cup olive oil
5-6 garlic cloves, sliced
1 cup small black olives, rinsed and pitted
1/2 cup white wine
Salt
1 teaspoon oregano
1/2 cup flat leaf parsley, chopped
Directions:
Directions:
In a heavy large and deep skillet warm the olive oil and fry briefly the potatoes, in high heat, on all sides, until golden. They don't need to cook through, as the cooking will continue in the sauce.

Preheat the oven to 200F.

Remove the potatoes from the skillet and add the onions. Sauté until transparent, add the garlic and some chili or crushed pepper and after a few seconds pour in the wine add the oregano, tomato pulp and the olives. Cook for one minute, and remove from the heat. Transfer the potatoes to a clay or glass ovenproof pan that can hold them in one layer. Pour the sauce over them and bake uncovered for about 30-45 minutes, adding a little water if needed, until the potatoes are tender. Taste in mid cooking and add salt if needed -as the olives are quite salty- or more chili or pepper.

Serve immediately.
Number Of Servings:
Number Of Servings:
2 - 3

 

 

 

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