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

Globally, home cooks often find themselves convert a humble sack of potatoes into a hearty evening meal. In my culinary journey could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni refers to a classic Greek culinary style: vegetables simmered amply in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a celebration of the unfussy, the patient, and the truly delicious (and yes, it ultimately is a superb dinner).

Greek Braised Potatoes

Serve this with a rustic loaf or soft flatbreads for a substantial dinner. It also works wonderfully with a assortment of small sides or even served alongside a fried 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

Instructions

1. The Base

Heat five tablespoons of olive oil in a large, heavy-based pot that has a fitting lid. Set it over a fairly high heat. Once the oil is shimmering, add the sliced red onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.

Adding the Potatoes

Introduce the minced garlic and cook for a further two minutes, to release its aroma. Then, add the potato wedges and oregano, stirring until they are evenly covered in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then put the lid on, lower the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, whizz up 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

Fold the pitted kalamata olives into the potato stew. Continue to simmer without the lid 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. Crown each with a generous spoonful of the whipped feta and a dusting of dried oregano.

This dish is a tribute to the magic of simple ingredients elevated by time and care. Share!