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

Globally, home cooks routinely try to transform a basic purchase of potatoes into a hearty evening meal. In my kitchen experiments often involve a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni describes a classic Greek culinary style: vegetables braised liberally in olive oil and tomatoes until perfectly tender. It’s more than a recipe—it’s a endorsement of the unfussy, the patient, and the profoundly good (and yes, it also makes a superb dinner).

Greek Braised Potatoes

Serve this with crusty bread or soft flatbreads for a complete main. It also goes perfectly with a selection of small sides or even crowned with a runny egg for a remarkable 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

1. The Base

Heat five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a medium-high heat. Once the oil is heated, add the onion slices and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Adding the Potatoes

Stir in the minced garlic and cook for another two minutes, to release its aroma. Then, incorporate the potato wedges and oregano, mixing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make 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 generous amount of salt until the mixture is luxuriously creamy.

Step Four

Mix the pitted kalamata olives into the tomato and potato mixture. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has thickened nicely.

5. To Serve

Serve the warm yahni into serving dishes. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.

This dish is a testament to the magic of few components transformed by patient cooking. Share!