31 October 2006

Potatoes with Tomatoes and Feta

2 T oil
1 large onion, chopped
4 cloves garlic, minced
2 c tomato sauce, or as needed (I like to use crushed tomatoes too)
2 c water, or as needed
4 T fresh parsley
Salt and pepper
2 lbs potatoes, cut into thick wedges (Yukon Gold are best, but use what you have)

In a large frying pan, cook the onion in the oil till golden. Add the garlic, tomato sauce, water, parsley, and salt and pepper. Bring to a boil, add the potatoes, cover tightly, lower the heat, and simmer 30 minutes till the potatoes are cooked and the sauce is thick. Serve with feta on top. From The Cooking of the Eastern Mediterranean by Paula Wolfert.

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