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

Globally, kitchen enthusiasts routinely try to transform a simple bag of potatoes into a satisfying evening meal. My personal culinary journey might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. This time, however, inspiration comes from Greece. Yahni describes a traditional Greek culinary style: vegetables braised liberally in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a celebration of the simple, the patient, and the truly delicious (and yes, it ultimately is a wonderful dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or soft flatbreads for a substantial dinner. It also pairs beautifully with a assortment of mezze or even topped with a sunny-side-up egg for a unexpectedly great breakfast.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people

Ingredients

• 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 fitting lid. Set it over a medium-high heat. Once the oil is shimmering, add the thinly cut onion and a teaspoon of salt. Cook, moving it around, for about 10 minutes, until the onion is yielding enough to succumb to a wooden spoon.

2. Building Flavor

Add the minced garlic and cook for about two minutes more, while stirring. 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. Bring to a boil, then put the lid on, turn down the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, prepare the whipped feta. In a small bowl with a hand blender, combine 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

Fold the pitted kalamata olives into the potato stew. Leave it to bubble with the lid off for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has become beautifully cohesive.

Step Five

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

The stew is a testament to the magic of simple ingredients elevated by slow braising. Enjoy!