Plant-Based Recipe for Greek Potato Stew: A Heartwarming Greek Classic

Globally, kitchen enthusiasts routinely try to convert a humble sack of potatoes into a delicious evening meal. My personal cooking adventures could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. This time, however, the solution comes from Greece. Yahni refers to a time-honored Greek culinary style: produce slow-cooked amply in olive oil and tomatoes until deliciously soft. It’s more than a recipe—it’s a endorsement of the unfussy, the slow, and the incredibly satisfying (and yes, it doubles as a fantastic dinner).

Patates Yahni

Dish this up with crusty bread or grilled bread for a hearty meal. It also works wonderfully with a few small sides or even served alongside a runny egg for a unexpectedly great 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

1. The Base

Place five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a medium-high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Fry, moving it around, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Adding the Potatoes

Introduce the minced garlic and cook for about two minutes more, while stirring. Then, incorporate the potato wedges and oregano, stirring 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. Increase the heat until it boils, then cover it, lower the heat to a steady bubble, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, prepare the whipped feta. In a food processor, 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 luxuriously creamy.

4. Final Simmer

Mix the pitted kalamata olives into the tomato and potato mixture. Continue to simmer uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has thickened nicely.

Step Five

Spoon the steaming yahni into pasta bowls. Finish each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.

The stew is a celebration to the power of simple ingredients transformed by slow braising. Enjoy!