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

Globally, kitchen enthusiasts often find themselves turn a simple bag of potatoes into a delicious evening meal. My personal culinary journey could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni denotes a classic Greek preparation technique: produce braised amply in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the incredibly satisfying (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or Greek pitas for a substantial dinner. It also goes perfectly with a few mezze or even crowned with a runny 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

Instructions

Step One

Heat five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a medium-high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Stir in the minced garlic and cook for about two minutes more, stirring constantly. Then, add the potato wedges and oregano, stirring until they are nicely glossed in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover the pan, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, prepare the whipped feta. In a small bowl with a hand blender, blitz 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

Fold the pitted kalamata olives into the simmering pot. Continue to simmer uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely.

Step Five

Ladle the warm yahni into shallow bowls. Top each with a generous spoonful of the whipped feta and a scattering of dried oregano.

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