Patates Kokkinistes - ‘Red’ Potatoes
A childhood favorite of mine, the creamy potatoes, bright and sweet tomatoes, and warming cinnamon all come together in this classic Greek comfort dish.
Serves 4
Ingredients
2 medium white onions, small dice
2 small heads of garlic, cut in half lengthwise
½ cup of Greek extra virgin olive oil
6 large Idaho potatoes, peeled and cut into sixths, and held in water with lemon
2-3 heaping teaspoons of tomato paste
Salt and pepper to taste
Greek oregano, as desired
Water, as needed
2 cinnamon sticks (Ceylon preferred)
1-2 springs of rosemary, cut in half
Feta cheese, for garnish (optional)
Directions
Over medium-high heat, add the onions to a large, dry pot on the stove; add the garlic, and stir until the onions begin to caramelize.
Add the olive oil, and stir the onions and garlic to fully combine.
Remove the potatoes from the water, and dry them with a kitchen towel (or paper towels); add them to the pot carefully to avoid the oil popping. Stir the potatoes in with the onions, garlic, and olive oil, and allow to cook for 2-3 minutes
Add the tomato paste, and stir to fully combine and coat the potatoes to allow them to begin to caramelize.
Season with salt, pepper, and oregano to taste, and add enough water to the pot to cover the potatoes by 1/2-inch.
Add the cinnamon sticks, stir to fully combine all the ingredients, and cover the pot.
Allow the pot to cook for approximately 10 minutes; uncover and add the rosemary sprigs, and return the cover for another 5-10 minutes until the potatoes are fork tender.
Serve with some feta cheese on the side, or enjoy as is!