Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the
oil in a medium frying pan and saute 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.
Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:
0-517-27888-X
