Greek potatoes yahni an absolute family favourite, especially in households with young kids. It’s healthy, potato-based, vegetarian, cheap and very easy to make.
As with all other foods we label “ladera” i.e. cooked with plenty of olive oil, Greek potatoes yahni is best served at least a little while after it’s cooked and certainly closer to room temperature rather than boiling hot.
There is really nothing to fear in this recipe. You can use the same technique, yahni, to cook many different things.You simply saute some onion and garlic. Add tomato, water and your main ingredients. Then simply simmer away the excess water until you have a lovely creamy tomato and olive sauce.
If your kids are at the stage where they detest anything green-coloured, skip the parsley. Or just add some to the adults’ plates just before you serve.