Patates Yiahnipotatoes Tomatoes Food

PATATES YIAHNI(POTATOES & TOMATOES)

Steps:

• Peel potatoes cutting into thick slices and set aside soaking on cold water.
• Slice all the other vegetables and place in a baking dish with the oil, salt and pepper, and the potatoes.
• Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown.
• After you pull it out of the oven, you could sprinkle with Feta Cheese if desired.

PATATES YIAHNI

Steps:

• Peel, quarter, and soak the potatoes in cold water.
• Meanwhile, heat the oil in a medium frying pan and sauté 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.

POTATOES, TOMATOES AND BEANS

Steps:

• Wash and trim the beans, and cut them into bite sized pieces.
• Wash, trim and cut the potatoes in 1 cm dice.
• Boil the potatoes and the beans separately until just tender.
• Peel and chop the tomatoes and the onion.
• Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
• Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

SCALLOPED POTATOES, TOMATOES AND HAM

Steps:

• Spray inside of slow cooker with nonstick cooking spray.
• In slow cooker layer half of each ingredients in order listed; Repeat layers.
• Cover; Cook on high for 1 hour.
• Reduce heat to low and cook 5 to 6 hours or until potatoes are tender.
• Stir before serving.