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

Globally, home cooks often find themselves transform a basic purchase of potatoes into a delicious evening meal. My personal cooking adventures often involve a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni describes a classic Greek culinary style: vegetables simmered generously in olive oil and tomatoes until wonderfully yielding. It’s more than a recipe—it’s a vote of the unfussy, the patient, and the profoundly good (and yes, it ultimately is a wonderful dinner).

Patates Yahni

Enjoy this with crusty bread or grilled bread for a substantial dinner. It also works wonderfully with a selection of picky bits or even topped with a runny 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 moderately high heat. Once the oil is heated, add the onion slices 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.

Step Two

Add the minced garlic and cook for about two minutes more, while stirring. Then, add the potato wedges and oregano, mixing until they are evenly covered 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 put the lid on, lower the heat to a low simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, make the whipped feta. In a small bowl with a hand 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.

4. Final Simmer

Fold the pitted kalamata olives into the potato stew. Continue to simmer uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Plating Up

Ladle the warm yahni into shallow bowls. Crown each with a healthy dollop 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 time and care. Enjoy!