4-5 medium Russet potatoes, cubed
1 small onion, finely chopped
2 garlic cloves, grated
¼ cup olive oil
¼ cup water, or more
16 ounces canned tomatoes, pureed
2 allspice berries
1 teaspoon dried oregano
Salt and black pepper
Pinch of crushed red pepper flakes, optional
Finely chopped parsley for garnish
Optional: feta cheese and Kalamata olives for serving/garnish
Cook onions and olive oil over medium heat until soft and golden. Add grated garlic and warm through about 30 seconds taking care not to burn it.
Add potatoes, canned tomatoes, salt, pepper, allspice berries, oregano, and crushed red pepper flakes to the pot. Pour enough water to cover potatoes half way. Bring the mixture to a boil and stir to combine all of the ingredients. Cover the pot and reduce heat to medium-low. Cook until potatoes are tender, and the sauce thickens. About 30 minutes.
Add more water during cooking if needed.
Garnish with chopped parsley and serve with toasted bread, olives, and feta cheese. Enjoy!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!