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greek potatoes red sauce

Greek Pot-Roasted Potatoes in Red Sauce

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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Find it online: https://www.dressedtothewinesblog.com/greek-roasted-potatoes-in-red-sauce-recipe/