Vegetarian Dish for Greek Potato Stew: A Heartwarming Greek Staple

Globally, everyday chefs routinely try to turn a humble sack of potatoes into a satisfying evening meal. In my culinary journey could result in 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 solution comes from Greece. Yahni describes a time-honored Greek preparation technique: produce simmered generously in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a endorsement of the unfussy, the slow, and the incredibly satisfying (and yes, it ultimately is a superb dinner).

Greek Braised Potatoes

Enjoy this with a rustic loaf or soft flatbreads for a substantial dinner. It also goes perfectly with a assortment of picky bits or even crowned with a fried egg for a surprisingly good 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

Sautéing the Aromatics

Place five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a moderately 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 soft enough to yield to a wooden spoon.

2. Building Flavor

Add the minced garlic and cook for a further two minutes, stirring constantly. Then, incorporate the potato wedges and oregano, stirring until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, turn down the heat to a low simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a blender, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is luxuriously creamy.

4. Final Simmer

Stir the pitted kalamata olives into the potato stew. Let it cook 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.

Plating Up

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

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