Greek Potatoes Avec Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 68 |
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A different way of boiling up some potatoes. Nice change that the whole family will enjoy Ingredients:
3 pounds russet potatoes, peeled and cut into chunks (1/3's) |
1 or 2 green onions |
2 garlic cloves, minced |
1/2 cup extra-virgin oil |
750 ml tomato puree or strained tomato (1.5 pounds of fresh tomatoes pureed works too) |
1 tablespoon lemon juice |
sea salt and ground pepper to taste |
Directions:
1. In a large sauce pan, heat olive oil over medium heat
2. Stir in onions and saute until whites are transparent
3. Add garlic and saute for 30 seconds
4. Stir in remaining ingredients, bring to a boil, then simmer for 30-45 minutes or until tender
5. If sauce begins to get too thick you may want to add some water.
6. Serve potatoes in a serving bowl/dish and you can use excess sauce for your Greek rice.
7. Another option: After boiling potatoes, move to an oven safe pan, place sauce in pan first, place potatoes on top of sauce and heat at 400 degrees until potatoes brown a bit. Make sure you cut back on upfront boiling time.
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