greek potatoes in red sauce recipe
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Greek Pot-Roasted Potatoes in Red Sauce

March 18, 2020 / 7 Comments
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30 Days of Greek Cooking: Day 9 of 30

There’s not a whole lot of potato dishes that can go toe-to-toe with Greek pot-roasted potatoes in red sauce. They’re simple to make and so tender! Plus, they get delicious flavor from the classic cinnamon red sauce. You can also use the leftover red sauce to drizzle over your protein or other sides. I made these as a supplement to pastitsio, but potatoes are so versatile that you can pair them with almost anything.

Keep in mind, I wrote this recipe for two people (2 servings) to be served as a side dish. If you’re cooking for a family of four or more, just double the ingredients by however many people you’re serving. If you’re a vegetarian or vegan, you can also amend and incorporate this dish into your main meal.

Items you’ll need to make this recipe:

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greek potatoes red sauce

Greek Pot-Roasted Potatoes in Red Sauce

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Description

These traditional Greek potatoes come out soft, tender, & mouthwatering and are smothered in a traditional light red sauce with hints of cinnamon.

Ingredients

4 tablespoons extra virgin olive oil

4 medium russet potatoes, peeled

1 yellow onion, diced

3 garlic cloves, minced

1 1/2 cup passata

1 bunch fresh parsley, chopped

2 tablespoons dried oregano

1 teaspoon ground cinnamon

3 cups low-sodium vegetable stock

salt

black pepper

Instructions

  1. In a large pot, add 4 tablespoons EVOO. Heat over medium-high heat until shimmering, but not smoking.
  2. Add onion and cook for 4 minutes. Add garlic and cook for 2 more minutes, stirring frequently.
  3. Reduce heat to medium and add peeled potatoes. Stir for 1 minute. Once potatoes are evenly coated, add passata and mix well.
  4. Add vegetable stock to pot. Make sure stock completely covers potatoes. If not, you may add a little more to make sure potatoes are fully submerged. Stir in dried oregano, ground cinnamon, salt, and pepper.
  5. Cover pot and reduce heat to low. Cook potato mixture for 30 minutes. Check every 5-7 minutes and stir. Do not add more vegetable stock or water. You want the sauce to be slightly thick.
  6. Once 30 minutes is up, uncover pot and stir. Cook, uncovered, for an additional 5 minutes. Ensure tomato sauce is relatively thick. Prick potatoes with a fork to make sure they’re easily pierced (this means they’re done cooking). If potatoes don’t pass the prick test, cook for another 3-5 minutes until potatoes are tender.
  7. Remove pot from heat and let rest, uncovered, for 5 minutes. Serve.
  • Prep Time: 5 minutes
  • Rest Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: One-Pot
  • Cuisine: Greek

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