Vegetarian Recipe for Greek Potato Stew: A Heartwarming Greek Classic

Globally, kitchen enthusiasts often find themselves convert a humble sack of potatoes into a hearty evening meal. In my kitchen experiments could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, inspiration comes from Greece. Yahni denotes a time-honored Greek cooking method: produce braised generously in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a endorsement of the unfussy, the slow, and the profoundly good (and yes, it ultimately is a wonderful dinner).

Greek Braised Potatoes

Dish this up with warm bread or Greek pitas for a hearty meal. It also goes perfectly with a selection of mezze or even crowned with a fried egg for a surprisingly good 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

Heat five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a moderately high heat. Once the oil is shimmering, add the thinly cut onion and a teaspoon of salt. Fry, moving it around, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.

Adding the Potatoes

Introduce the minced garlic and cook for about two minutes more, to release its aroma. Then, toss in the potato wedges and oregano, tossing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover it, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

Step Three

Meanwhile, prepare the whipped feta. In a food processor, process 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 completely smooth.

Finishing the Stew

Stir the pitted kalamata olives into the tomato and potato mixture. Let it cook uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.

5. To Serve

Ladle the steaming yahni into serving dishes. Crown each with a healthy dollop of the whipped feta and a dusting of dried oregano.

This dish is a celebration to the magic of few components turned into something special by slow braising. Share!