Vegetarian Recipe for Greek Potato Stew: A Heartwarming Mediterranean Staple

Globally, everyday chefs frequently attempt to transform a humble sack of potatoes into a satisfying evening meal. My own cooking adventures might lead to a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, inspiration comes from Greece. Yahni denotes a traditional Greek preparation technique: produce slow-cooked generously in olive oil and tomatoes until deliciously soft. It’s more than a recipe—it’s a vote of the unfussy, the patient, and the truly delicious (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or grilled bread for a complete main. It also pairs beautifully with a assortment of mezze or even topped 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

Method

Step One

Pour five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a medium-high heat. Once the oil is heated, add the onion slices and a teaspoon of salt. Fry, moving it around, 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, stirring constantly. Then, toss in the potato wedges and oregano, tossing until they are well coated in the oil. Spoon 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, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.

Step Three

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 smooth and creamy.

4. Final Simmer

Stir the pitted kalamata olives into the potato stew. Let it cook with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has reduced to a rich consistency.

Step Five

Spoon the hot yahni into pasta bowls. Top each with a liberal amount of the whipped feta and a light sprinkling of dried oregano.

The stew is a testament to the beauty of basic produce elevated by slow braising. Share!