This dish is great on it’s own or with a fresh Greek salad, If you’re not keen on olives, just leave them out.

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Friday
Breakfast
Toast and lemon curd or Porridge

Lunch
Cheese sandwiches and vegetable sticks

Dinner
Greek potato and salad

Snack
Apple

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Yiachni potatoes

Makes 4 Servings

Ingredients

2 medium Onion finely sliced
3 Cloves of Garlic
600g Potatoes
1 tin of tomatoes
Handful of Olives (optional)
4 tablespoons of Olive Oil, plus extra to serve
1 teaspoon dried oregano, plus extra to serve
3 fresh bay leaves
1 cinnamon stick
2 tablespoon tomato purée
3/4 of the feta or salad cheese

Method

Peel and finely slice the onions and garlic, Quarter the potatoes, peeling if they are not new.

Heat the oil in a large saucepan or deep frying pan over a medium heat and sauté the onion, oregano and garlic for 4 to 5 minutes, or until softened. Season with salt and pepper.

Add the potatoes, tomatoes, bay leaves, cinnamon and tomato purée to the pan and stir well. Pour in enough boiling water to just cover the mixture and then cover and simmer on a low heat for about 30 minutes.

Remove the lid, add the olives and continue to cook, stirring occasionally for a further 10 minutes, or until the sauce has thickened and the potatoes are tender.

Serve with a some feta cheese and a sprinkling of oregano and a good drizzle of extra virgin olive oil.

Serve with the Greek style salad