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

Globally, home cooks often find themselves transform a humble sack of potatoes into a delicious evening meal. In my cooking adventures might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. This time, however, the answer comes from Greece. Yahni refers to a traditional Greek culinary style: produce braised generously in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a endorsement of the simple, the patient, and the truly delicious (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Serve this with warm bread or Greek pitas for a substantial dinner. It also goes perfectly with a selection of picky bits or even crowned with a sunny-side-up egg for a remarkable 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

Directions

Sautéing the Aromatics

Place 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 sliced red onion and a teaspoon of salt. Sauté, 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 another two minutes, stirring constantly. Then, incorporate the potato wedges and oregano, mixing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover the pan, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, whizz up the whipped feta. In a blender, blitz 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.

4. Final Simmer

Fold the pitted kalamata olives into the potato stew. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has thickened nicely.

Plating Up

Spoon the hot yahni into serving dishes. Crown each with a liberal amount of the whipped feta and a scattering of dried oregano.

This dish is a tribute to the power of basic produce transformed by patient cooking. Share!