Vegetarian Dish for Greek Potato Stew: A Heartwarming Greek Classic

Globally, kitchen enthusiasts frequently attempt to turn a basic purchase of potatoes into a hearty evening meal. My personal kitchen experiments could result in a aromatic Sri Lankan potato curry, a savory 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 traditional Greek cooking method: vegetables slow-cooked generously in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a celebration of the unfussy, the slow, and the incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Enjoy this with warm bread or Greek pitas for a hearty meal. It also works wonderfully with a few small sides or even served alongside a runny 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

Instructions

Step One

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 hot, add the thinly cut onion 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, stirring constantly. Then, toss in the potato wedges and oregano, stirring until they are well coated in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then put the lid on, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

Step Three

Meanwhile, whizz up the whipped feta. In a small bowl with a hand blender, process 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. 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 become beautifully cohesive.

5. To Serve

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

The stew is a tribute to the power of few components transformed by time and care. Enjoy!