Potatoes In Tomato Sauce (Patates Yahni)

Ingredients

• 5 medium-sized (970 grams) potatoes (such as Yuko Gold and white potatoes)
• 6 tablespoons olive oil
• 1 medium-sized (100 grams) red onion (minced)
• 4-5 garlic cloves (coarsely chopped)
• 6 allspice berries
• 2 tablespoons tomato paste
• 30 ml red wine
• 2 bay leaves
• 2 teaspoons sweet paprika
• 1/4 teaspoon ground cloves
• OPTIONAL: 1/2 cup vegetable stock

Instructions

1. 1

   Peel and cut the potatoes into 5 cm (2-inch) pieces.

2. 2

   Heat olive oil in a large cooking pot over medium-high heat. Add the potatoes and cook until lightly golden all around about 5-6 minutes.

3. 3

   Remove the potatoes from the pot with a slotted spoon. Set aside on a plate.

4. 4

   In the same pot add the onion, garlic, and allspice berries. Turn the heat to low and cook until softened.

5. 5

   Add the tomato paste and cook 2-3 minutes more stirring occasionally with a wooden spoon.

6. 6

   Pour in the wine and scrape the bottom of the pot well. Give it a minute or two for the alcohol to evaporate. Then add the potatoes back into the pot.

7. 7

   Pour in 2 cups of hot water. Or 1 ½ cups of hot water along with ½ cup of vegetable stock. Add also the bay leaves, sweet paprika, and ground cloves. Once it starts to bubble, put the lid on the pot and simmer for about 40-50 minutes on low heat.

8. 8

   Depending on how starchy are the potatoes you are using, you may need to add a splash of water towards the last minutes of cooking. Prick a potato with a toothpick to ensure it's cooked. If the potatoes are nice and soft but the sauce hasn't thickened sufficiently, cook for a few minutes over medium or medium-high heat uncovered.

9. 9

   Serve with feta cheese and olives!