Title: Patates yiahni
 Categories: Greek, Vegetables
      Yield: 5 Servings
 
           Karen Mintzias
      5 md Potatoes
      4 tb Olive or vegetable oil
      1 md Onion; chopped
      2    Garlic cloves; minced
  1 1/2 c  Italian plum tomatoes
           -  drained
      3 tb Chopped fresh parsley
           Salt & freshly ground pepper
 
  Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat
  the oil in a medium frying pan and saut‚ 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.