Plant-Based Recipe for Greek Potato Stew: A Soul-Satisfying Mediterranean Classic

Globally, everyday chefs routinely try to convert a simple bag of potatoes into a hearty evening meal. In my kitchen experiments might lead to a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, the solution comes from Greece. Yahni refers to a classic Greek preparation technique: vegetables slow-cooked amply in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the truly delicious (and yes, it ultimately is a superb dinner).

Greek Braised Potatoes

Serve this with warm bread or grilled bread for a substantial dinner. It also pairs beautifully with a selection of picky bits or even served alongside a fried egg for a remarkable breakfast.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people

You Will Need

• Extra-virgin olive oil
• 1 large red onion, peeled, halved, and thinly sliced
• Fine sea salt
• 4 garlic cloves, peeled and minced
• 1kg desiree potatoes (or other waxy variety), cut into 2½cm wedges
• 2 tsp dried oregano, plus extra for garnish
• 2 tbsp tomato puree
• 2 x 400g tins of finely chopped tomatoes
• 150g feta cheese
• 75g Greek yoghurt
• 1 lemon, finely zested, plus 1 tbsp of juice
• 80g pitted kalamata olives

Instructions

Step One

Heat five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a medium-high heat. Once the oil is hot, add the sliced red onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Introduce the minced garlic and cook for a further two minutes, while stirring. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Mix in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then put the lid on, lower the heat to a low simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, prepare the whipped feta. In a small bowl with a hand blender, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a big pinch or two of salt until the mixture is completely smooth.

Step Four

Mix the pitted kalamata olives into the tomato and potato mixture. Leave it to bubble uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive.

5. To Serve

Spoon the hot yahni into pasta bowls. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

Patates yahni is a tribute to the beauty of simple ingredients transformed by patient cooking. Share!