How to make
The potatoes are cleaned and cut into large cubes.
In a pot with olive oil, add the coarsely chopped onion and crushed garlic, which cut on a cutting board, sprinkled with salt and then with the wide part of the knife start crushing by sliding the knife on the pieces of garlic, until a smooth puree is obtained.
I have no idea why most of the chefs, that I watch, do this with garlic, but it's almost always, because they don't have a garlic press and probably to enhance its flavor.
Add bay leaf and chopped rosemary. Stir, until the onion softens. Add the potatoes, stir and pour the tomatoes on top, add the water and as much salt and black pepper as you like.
Cover the pot with the lid and leave it on medium heat for about 45 minutes, by stirring occasionally. If necessary, add less hot water.
Once the potatoes are completely soft, the stew is removed from the hob.
When serving, the potato stew is sprinkled with chopped parsley and a few streams of olive oil and always served with a large plate of feta cheese, drizzled with olive oil and sprinkled with oregano.
The Greek Potato Stew (Пatates Yiaxvi) is ready.
