In Greek cooking the use of the word "Yahni" means you will find a dish rich with tomatoes. Pretty much anything can be made "Yahni", from meats, vegetables and fish – a great sauce for all occasions.

A visitor to the site enjoyed this dish at a Greek restaurant in Tacoma, Washington, called "It's Greek to Me" and asked for a similar recipe. I have never been there, but hopefully this recipe is close.

Patates Yahni – Greek potatoes with tomato sauce

2 lbs potatoes peeled and cut in to big chunks
1 onion, coarsely chopped
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1 lb tomatoes pureed (or finely chopped)
1 Tbs fresh lemon juice
Salt and freshly ground black pepper to taste

In a pan large enough to hold all the ingredients, heat the olive oil over medium heat. Stir in the onions and sauté until transparent. Add the garlic and sauté for a few seconds. Stir in the remaining ingredients, bring to a boil and simmer for about 30 minutes or until the potatoes are tender. If the sauce begins to stick add a little water, but not too much as the resulting sauce should be thick and oily.

Serves 4.


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Christopher Williams, Greek Food Editor
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