Meat-Free Recipe for Greek Potato Stew: A Heartwarming Greek Classic

Globally, everyday chefs routinely try to turn a basic purchase of potatoes into a satisfying evening meal. In my cooking adventures could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. Today, however, the solution comes from Greece. Yahni denotes a traditional Greek cooking method: produce simmered amply in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a celebration of the unfussy, the patient, and the incredibly satisfying (and yes, it also makes a superb dinner).

Greek Braised Potatoes

Enjoy this with crusty bread or grilled bread for a substantial dinner. It also goes perfectly with a assortment 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

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

Instructions

1. The Base

Place five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.

Adding the Potatoes

Stir in the minced garlic and cook for a further two minutes, to release its aroma. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Let it come to a boil, then put the lid on, reduce the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, prepare the whipped feta. In a food processor, blitz 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.

Finishing the Stew

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

5. To Serve

Spoon the steaming yahni into pasta bowls. Crown each with a healthy dollop of the whipped feta and a light sprinkling of dried oregano.

The stew is a testament to the magic of few components transformed by slow braising. Share!