Potatoes yiachni | Vegetables recipes | Jamie magazine
Make yourself a taste of the Mediterranean – in Greece and Turkey, yiachni refers to vegetables (green beans and potatoes) stewed simply with onions, tomato, garlic, herbs and olive oil. Love it!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Can opener
- Plate
Ingredients
- 1 onion
- 3 cloves of garlic
- 750g all-rounder potatoes
- 4 ripe tomatoes or 1 x 400g tin of plum tomatoes
- 200g kalamata olives (stone in)
- 4 tablespoons olive oil, plus extra to serve
- 1 teaspoon dried oregano, plus extra to serve
- 3 fresh bay leaves
- 1 tablespoon tomato purée
- feta cheese
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