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

Globally, everyday chefs routinely try to turn a humble sack of potatoes into a satisfying evening meal. In my cooking adventures might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. This time, however, the answer comes from Greece. Yahni describes a traditional Greek cooking method: vegetables slow-cooked generously in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the incredibly satisfying (and yes, it ultimately is a superb dinner).

Potato Yahni

Serve this with crusty bread or Greek pitas for a substantial dinner. It also works wonderfully with a selection of small sides or even served alongside a sunny-side-up egg for a unexpectedly great 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

Step One

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

2. Building Flavor

Stir in the minced garlic and cook for another two minutes, while stirring. Then, toss in the potato wedges and oregano, stirring until they are well coated in the oil. Add the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover the pan, turn down the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a food processor, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a big pinch or two of salt until the mixture is luxuriously creamy.

Finishing the Stew

Fold the pitted kalamata olives into the simmering pot. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Step Five

Spoon the warm yahni into serving dishes. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

The stew is a celebration to the magic of few components elevated by slow braising. Enjoy!