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Greek · Starter
Potatoes Yiahni with Smoked Herring
Yukon Gold potatoes braised in white wine and tomato, cooled to warm, then dusted with smoked paprika and topped with shreds of smoked herring, raw onion and parsley. Humble, smoky and well balanced.
- YieldServes 4
- Hands-on40 min
- Total1 h 2 min
- Difficulty
Ingredients
- 120 mlextra-virgin olive oil, divided in half
- 1large red onion, halved and thinly sliced
- 3 clovesgarlic, thinly sliced
- 450 gYukon Gold potatoes, peeled and quartered
- to tastesalt and black pepper
- 120 mldry white wine
- 120 mltomato puree (passata)
- 2 tspred wine vinegar
- 1 tspdried Greek oregano
To finish
- ½ tspsmoked paprika, or more to taste
- 1 pinchcayenneoptional
- 100 gsmoked herring fillet, pulled into small pieces (one 85 to 115 g fillet)
- 2 tbspfresh flat-leaf parsley, chopped
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