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

Globally, everyday chefs often find themselves convert a simple bag of potatoes into a hearty evening meal. My own cooking adventures could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. This time, however, inspiration comes from Greece. Yahni denotes a traditional Greek preparation technique: produce simmered liberally in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a vote of the simple, the slow, and the truly delicious (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Enjoy this with crusty bread or grilled bread for a complete main. It also works wonderfully with a selection of mezze or even crowned with a sunny-side-up 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

Pour five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a fairly 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 translucent enough to yield to a wooden spoon.

Step Two

Stir in the minced garlic and cook for about two minutes more, to release its aroma. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Spoon in the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Let it come to a boil, then put the lid on, turn down the heat to a low simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, whizz up the whipped feta. In a small bowl with a hand blender, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a couple of good pinches of salt until the mixture is smooth and creamy.

Finishing the Stew

Fold the pitted kalamata olives into the potato stew. Continue to simmer without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Plating Up

Ladle the steaming yahni into shallow bowls. Finish each with a healthy dollop of the whipped feta and a dusting of dried oregano.

Patates yahni is a tribute to the power of few components transformed by patient cooking. Savor!