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Potatoes yiachni
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Total Time:
45 minutes
Mediterranean vegetables stewed in tomato, garlic, herbs, and olive oil.
Ingredients:
  • 1 onion
  • 3 cloves of garlic
  • 750 g all-rounder potatoes
  • 4 ripe tomatoes or 1 x 400g tin of plum tomatoes
  • 200 g kalamata olives (stone in)
  • 4 tablespoons olive oil plus extra to serve
  • 1 teaspoon dried oregano plus extra to serve
  • 3 fresh bay leaves
  • 1 tablespoon tomato purée
  • feta cheese
Instructions:
  • Peel and slice the onion. Finely slice the garlic. Quarter the potatoes and, if using fresh, quarter the tomatoes. Destone the olives. In a large saucepan over medium heat, sauté the onion, oregano, and garlic until softened, about 4 to 5 minutes. Season generously. Add the potatoes, tomatoes (break up if using tinned), bay leaves, and tomato purée. Stir well. Add enough water to just cover the mixture. Simmer covered over low heat for 20 to 30 minutes. Remove the lid, add the olives, and continue cooking, stirring occasionally, for 10 minutes until the sauce thickens and the potatoes are tender. Serve hot or at room temperature with feta, a sprinkle of oregano, and a drizzle of oil, or as a side to grilled poultry.

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