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

Globally, everyday chefs often find themselves turn a simple bag of potatoes into a delicious evening meal. My personal cooking adventures might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. On this occasion, however, the answer comes from Greece. Yahni describes a time-honored Greek preparation technique: produce simmered generously in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a endorsement of the unfussy, the patient, and the profoundly good (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Dish this up with crusty bread or Greek pitas for a substantial dinner. It also goes perfectly 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

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

Directions

1. The Base

Pour five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a moderately high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Add the minced garlic and cook for another two minutes, stirring constantly. Then, add the potato wedges and oregano, stirring until they are nicely glossed in the oil. Spoon in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover it, reduce the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, whizz up the whipped feta. In a 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

Mix the pitted kalamata olives into the tomato and potato mixture. Let it cook uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has thickened nicely.

Plating Up

Spoon the hot yahni into pasta bowls. Finish each with a generous spoonful of the whipped feta and a scattering of dried oregano.

The stew is a testament to the beauty of simple ingredients transformed by time and care. Savor!