Step 1

Peel and cut the potatoes into 5 cm (2-inch) pieces.

Step 2

Heat olive oil in a large cooking pot over medium-high heat. Add the potatoes and cook until lightly golden all around about 5-6 minutes.

Step 3

Remove the potatoes from the pot with a slotted spoon. Set aside on a plate.

Step 4

In the same pot add the onion, garlic, and allspice berries. Turn the heat to low and cook until softened.

Step 5

Add the tomato paste and cook 2-3 minutes more stirring occasionally with a wooden spoon.

Step 6

Pour in the wine and scrape the bottom of the pot well. Give it a minute or two for the alcohol to evaporate. Then add the potatoes back into the pot.

Step 7

Pour in 2 cups of hot water. Or 1 ½ cups of hot water along with ½ cup of vegetable stock. Add also the bay leaves, sweet paprika, and ground cloves. Once it starts to bubble, put the lid on the pot and simmer for about 40-50 minutes on low heat.

Step 8

Depending on how starchy are the potatoes you are using, you may need to add a splash of water towards the last minutes of cooking. Prick a potato with a toothpick to ensure it's cooked. If the potatoes are nice and soft but the sauce hasn't thickened sufficiently, cook for a few minutes over medium or medium-high heat uncovered.

Step 9

Serve with feta cheese and olives!