Classic potatoes Yahni....

.....meaning, in a way, "potatoes ragoût". One of the classic meatless recipes of the Greek cuisine. A delicious and simple dish for any season. Easy and quick to prepare but also quite versatile since it can be served plain or as a side dish to chicken or other meat. A great idea for the vegetarians but, since we are already in the Lent period, a tasty dish for those who would like to fast

 

Ingredients (for 4 people):
2-3 tbsp of olive oil
2 medium onions, grated
1 clove of garlic, minced (optional)
1Kg of potatoes, peeled and cut in large chunks
400gr. fresh tomatoes, grated (or 1 can of tinned tomatoes or half a carton of passata tomato)
1/2 a glass of white dry wine
1/2 tbsp of tomato paste
1 tsp of sugar
1 tsp of ground cinnamon
1 tsp of ground allspice
1-2 tsp of whole peppercorns
1 bay leave
6-8 tea-cups of water

Method:
In a heavy bottomed pot, warm the olive oil on medium to high heat and sauté the onions and garlic (if used). When they are quite soft (but not browned), stir in the potatoes and sauté for a few more minutes. Pour in the wine and stir gently until the alcohol is evaporated.

Add the tomatoes, the tomato paste and cook for 5 more minutes. Season with salt, add the peppercorns, the sugar and the rest of the spices. Pour in the water, gently stir and leave the food to come to the boil.

Reduce the heat to medium, cover with the lid and cook for 30-35 minutes or until potatoes are done and the food ends up with a nice smooth and thick-ish tomato sauce. Try not to stir the potatoes too much, while cooking, so to keep their shape and not get mushy.

Serve immediately while they are hot along with fresh crusty bread. For the non-fasting periods this dish goes perfectly well with feta cheese.