Patates Yiahni -

4 tb Olive or vegetable oil

1 md Onion; chopped

2 Garlic cloves; minced

1 1/2 c Italian plum tomatoes

- drained 3 tb Chopped fresh parsley

30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally. Transfer to a warm bowl and serve warm. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X

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