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Potatoes in Tomato Sauce (Giahni Potatoes)

INGREDIENTS

  • 2 pounds potatoes, peeled – cut into wedges
  • 1 large tomato, peeled-seeded-chopped
  • 1 can tomato juice (8 ounces)
  • 1 onion, thinly sliced
  • 2 scallions, chopped
  • 1/3 cup parsley, chopped (optional)
  • ½ cup olive oil
  • Salt and pepper
  • 1 garlic clove, chopped
  • Oregano (optional)

DIRECTIONS

  1. In a large casserole – add olive oil, onion, scallions, garlic and sauté until translucent. Add tomato and cook for 5 minutes longer.
  2. Increase the heat and add potato wedges. Stir gently and add tomato juice. Add 1 ½ glass of water and season with salt and pepper. When potatoes are almost cooked, add parsley. Test potatoes with a fork and if tender remove from heat.  Let stand for 15 minutes and serve. Season with some oregano (optional).

Romama’s Note: If the Potatoes in Tomato Sauce are tender but there is still some water left in the casserole, do not cook longer, as potatoes will absorb some more water after you have removed the casserole from heat. If you need to add more water while cooking, add boiling water.

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