Patates Yahni

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    Avatar of vibrantveganista



    Fry the onion in olive oil until soft then add the garlic and cook for 1 minute.
    Add the chopped tomatoes and 2/4 of a cup water.
    Add the quartered potatoes and the herbs, bring to the boil for a couple of minutes and put the lid on.
    Turn the sauce down and simmer for 45 minutes, occasionally stirring, ensuring the potatoes do not stick to the pan - add the wine (if you don't want to use alcohol, use a little water if it is getting dry).
    If the potatoes are firm, holding their shape and soft, add the olives and the sun-dried tomatoes and stir - leave for a further 15 minutes.
    Once potatoes are thoroughly cooked through, sprinkle with flat leaf parsley and serve.


    1 medium red onion
    6 cloves garlic
    1 carton chopped tomatoes
    1 teaspoon dried oregano
    1 teaspoon dried basil
    3 sprigs fresh thyme
    1/4 cup dry white wine (optional)
    3/4 cup kalamata olives
    2/4 cup sun-dried tomatoes
    5 red potatoes
    4 tablespoon olive oil
    1 teaspoon salt
    1 teaspoon pepper
    2/4 cup water
    Flat leaf parsley to garnish (optional)

    Serving Size


    Prep Time

    1 hour

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      Patates Yahni

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