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

Globally, everyday chefs routinely try to convert a humble sack of potatoes into a delicious evening meal. In my kitchen experiments might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni refers to a time-honored Greek culinary style: vegetables braised generously in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a vote of the simple, the patient, and the profoundly good (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Enjoy this with a rustic loaf or grilled bread for a complete main. It also goes perfectly with a selection of picky bits or even served alongside a fried 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

Sautéing the Aromatics

Heat five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is shimmering, add the thinly cut onion and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to succumb to a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for another two minutes, while stirring. Then, incorporate the potato wedges and oregano, stirring until they are well coated in the oil. Add the tomato puree and cook for one minute. Add 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 gentle simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, whizz up the whipped feta. In a 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 smooth and creamy.

Finishing the Stew

Mix the pitted kalamata olives into the simmering pot. Let it cook uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has thickened nicely.

5. To Serve

Ladle the warm yahni into shallow bowls. Crown each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.

Patates yahni is a testament to the beauty of basic produce transformed by patient cooking. Share!