Greek cuisine · Vegetable Dishes

Patates Yahni

Potato chunks braised in tomato sauce with onion and bay leaf until the sauce clings to the spoon.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 3 onions
• 4 garlic cloves
• 500 g strained tomatoes
• 2 tbsp tomato paste
• 100 ml olive oil
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the potatoes and break them into rough 4 cm chunks rather than cutting them — the rough broken surfaces release starch and help bind the sauce.
2. Cut the onions into half-rings and sauté in the olive oil in a wide pot over medium heat for 8 min. until golden, adding the chopped garlic in the last minute.
3. Stir in the tomato paste and roast for 1 min. until it darkens and turns fragrant.
4. Add the potato chunks, turn in the oil for 3 min., then pour in the strained tomatoes, the bay leaves, the oregano and 300 ml hot water and season with salt and pepper.
5. Braise covered over low heat for 30–35 min., occasionally shaking the pot instead of stirring, until the potatoes are tender and the sauce has thickened noticeably.
6. Remove the bay leaves, sprinkle with chopped parsley and serve lukewarm with feta and bread.