Potatoes Yiachni In Tomato-Onion Sauce (Πατάτες Γιαχνί)
Serves 4 – 6
Potatoes Yiachni are cooked in tomato-onion sauce, lightly scented with cinnamon. If you don’t enjoy spicy food, use the smaller amount of Aleppo or crushed red peppers. Be sure to serve Potatoes Yiachni with crusty bread, for soaking up every bit of the delicious sauce.
4 cups onions, sliced into 1/4” quarter moons
1/2 cup olive oil
Freshly ground black pepper
2 Tbsp. minced garlic
1 – 2 tsp. Aleppo pepper, or 1/2 – 1 tsp. crushed red peppers
1 Tbsp. tomato paste
1 14.5 ounce can diced tomatoes
1 14.5 ounce can water
4 tsp. dried oregano, crushed
1/2 stick cinnamon
3 bay leaves
2 pounds of red or other waxy potatoes
Sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to brown around the edges. Stir in the garlic and Aleppo pepper and cook for one minute. Stir in the tomato paste until it dissolves into the oil. Stir in the tomatoes, water, oregano, cinnamon, and bay leaves. Bring to a boil, then turn down the heat, and simmer for 15 minutes.
While the sauce is simmering, peel the potatoes. Small potatoes may be left whole, medium potatoes cut in half, and large potatoes cut into 2-inch chunks. Stir the potatoes into the sauce, along with salt and plenty of freshly ground black pepper, and bring it to a boil. Turn down the heat and simmer, stirring occasionally, for 35 – 40 minutes, or until the potatoes are thoroughly cooked and the sauce thickens. Taste and add salt and pepper, as needed.
Serve with olives, crusty bread and, if you are not following a strict fast, slices of manouri, feta, or ricotta salata cheese.