Vegetarian Recipe for Greek Potato Stew: A Soul-Satisfying Greek Staple

Globally, home cooks often find themselves transform a simple bag of potatoes into a satisfying evening meal. My own kitchen experiments could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni denotes a traditional Greek preparation technique: produce slow-cooked amply in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a vote of the unfussy, the patient, and the incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Serve this with crusty bread or grilled bread for a substantial dinner. It also works wonderfully with a selection of mezze or even topped with a fried egg for a unexpectedly great breakfast.

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

What's Required

• 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

Method

1. The Base

Heat five tablespoons of olive oil in a large, heavy-based pot that has a fitting lid. Set it over a moderately high heat. Once the oil is shimmering, add the onion slices and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.

Step Two

Add the minced garlic and cook for a further two minutes, while stirring. Then, toss in the potato wedges and oregano, stirring until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover the pan, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, make the whipped feta. In a food processor, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount 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 with the lid off for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.

5. To Serve

Serve the hot yahni into shallow bowls. Crown each with a liberal amount of the whipped feta and a dusting of dried oregano.

The stew is a testament to the power of few components turned into something special by slow braising. Share!