Patatas Yiahni

Yiahni is a way of cooking any variety of ingredients. This delicious potato dish is one of our favourites. If you are looking for a carb overload then “get in there with a bit of bread”.

Mum said that when they were young, despite having very little money they never went hungry. Stede with just a few basic ingredients would cook up something like this and you would certainly not go hungry.. :)

PATATAS YIAHNI

SERVES: 4 as a starter or side dish

PREP TIME: 30 MINS

COOKING TIME: 45 MINS

INGREDIENTS:

1 tin 400g plum tomatoes

600g waxy potatoes

1 large onion - red or brown - coarsely chopped

Olive oil - 3 tbsp

plus about 200ml light olive or vegetable oil for frying

1/2 tsp cinnamon

Large handful chopped fresh parsley

1/2 tsp dried oregano

red wine vinegar

salt & pepper to taste

Method

Peel and cut potatoes into 3 or 4 cm (approx 40g) chunks.

Heat vegetable oil in a deep pan and brown potatoes - you just want the chunks evenly golden all round. Then remove from oil and place place into a colander to drain.

Discard the remaining hot oil from the pan, replace with the olive oil and put onions in. Cook on medium heat for a few mins till softened.

Add tomatoes, cinnamon, oregano, salt, pepper and a splash of vinegar and cook right down to a thick sauce. We call this a tianissi.

Return the potatoes to the pan. Give it all a stir. Throw in some parsley.

Top up with about a pint of water to just cover the potatoes. Bring to boil then turn heat down to simmer.

Cook until potatoes are soft and water has reduced to a sauce. Sprinkle a little more parsley to serve.

And that is the basis of a yiahni. It works with a variety of ingredients. The version above can be made with pieces of chicken, preferably on the bone. Just fry them to a golden brown prior to the potatoes, remove and leave aside, then return to the pan when the potatoes go back.

RECIPESAPRIL 30, 2019