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

Globally, kitchen enthusiasts often find themselves turn a simple bag 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 slow-cooked Spanish tortilla for a special occasion. Today, however, inspiration comes from Greece. Yahni refers to a traditional Greek culinary style: produce slow-cooked generously in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a vote of the unfussy, the patient, and the incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Potato Yahni

Dish this up with crusty bread or soft flatbreads for a complete main. It also works wonderfully with a selection of picky bits or even served alongside a runny egg for a unexpectedly great 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

Directions

1. The Base

Place five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is shimmering, add the onion slices and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.

Step Two

Add the minced garlic and cook for another two minutes, while stirring. Then, toss in the potato wedges and oregano, tossing until they are evenly covered in the oil. Mix in the tomato puree and cook for one minute. Pour 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 gentle simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

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 generous amount of salt until the mixture is completely smooth.

Step Four

Stir the pitted kalamata olives into the potato stew. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.

Plating Up

Ladle the steaming yahni into pasta bowls. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.

This dish is a testament to the beauty of simple ingredients transformed by patient cooking. Share!