Patates Yiahni

From The Food of Greece - by Vilma Liacouras Chantiles. This sounds like a good side dish with the potatoes and tomatoes. Posted for ZWT6.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 5  medium potatoes
• 4  tablespoons olive oil or 4  tablespoons  vegetable oil
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1 1⁄2 cups Italian plum tomatoes, drained
• 3  tablespoons  chopped fresh parsley
•  salt & freshly ground black pepper

Directions

1. Peel, quarter, and soak the potatoes in cold water.
2. Meanwhile, heat the oil in a medium frying pan and sauté the onions until soft.
3. Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute.
4. Pour in the tomatoes and enough water to almost cover the potatoes, if necessary.
5. Sprinkle in the parsley and season with salt and pepper.
6. Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally.
7. Transfer to a warm bowl and serve warm.