Vegetarian Recipe for Greek Potato Stew: A Heartwarming Mediterranean Classic

Globally, home cooks frequently attempt to turn a humble sack of potatoes into a hearty evening meal. In my cooking adventures often involve a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni describes a classic Greek preparation technique: produce slow-cooked amply in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a celebration of the simple, the patient, and the truly delicious (and yes, it also makes a superb dinner).

Potato Yahni

Enjoy this with warm bread or Greek pitas for a hearty meal. It also pairs beautifully with a assortment of picky bits or even served alongside a fried 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

Instructions

1. The Base

Pour five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a moderately high heat. Once the oil is heated, add the onion slices and a teaspoon of salt. Sauté, moving it around, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.

2. Building Flavor

Introduce the minced garlic and cook for a further two minutes, stirring constantly. 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. Let it come to a boil, then put the lid on, turn down the heat to a gentle simmer, 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 big pinch or two of salt until the mixture is completely smooth.

Step Four

Stir the pitted kalamata olives into the potato stew. Let it cook without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive.