Yiahni Potatoes

Saucy and delicious! The three of us didn't quite manage to polish them off but pretty close. Do watch them especially at the end of the cooking, as the sauce goes from quite thin and watery to thick in the space of about 5 minutes. 

 

These are probably at least as popular in Greece, if not rather more so, than the usual Greek Lemon Roasted Potatoes found in Canadian Greek restaurants. For the home cook, they are a lot faster and don't require the oven to be on either. I did not peel mine, but I did scrub them extremely thoroughly and they lost a certain amount of skin that way.

 

4 to 6 servings

45 minutes - 20 minutes prep time

 

Set Aside:

2 bay leaves

1/4 teaspoon rosemary leaves

1 teaspoon rubbed thyme OR savory

6 allspice berries

12 black peppercorns

1/2 teaspoon salt? 

2 or 3 cloves of garlic

 

Measure these out into a small bowl. Peel and mince the garlic, and add it. Set aside until needed. 

 

Cook the Potatoes:

1/4 cup olive oil

1 cup vegetable stock

1 cup crushed tomatoes

1 tablespoon tomato paste

OR 1/4 cup tomato sauce

900 grams (2 pounds) potatoes

 

Be sure your potatoes are well scrubbed before you start; if you are inclined to peel them, I would do that too. 

 

Heat the oil in a heavy-bottomed soup pot over medium heat. When it is hot, add the bowl of seasoning and mix in well. When the garlic is sizzling, add the stock, crushed tomatoes, and tomato paste or sauce. Mix well. Cover and bring it up to a boil while you trim and quarter the potatoes. 

Add the prepared potatoes to the boiling broth and cover. Keep them at a slow boil or hard simmer for 20 to 30 minutes, until they are tender. Remove the cover and let them rest about 10 minutes, until warm rather than hot. Serve warm. 

 

 

 

 

Last year at this time I made Russian Style Apple Batter Pudding.