Meat-Free Dish for Greek Potato Stew: A Heartwarming Mediterranean Classic

Globally, everyday chefs frequently attempt to convert a basic purchase of potatoes into a satisfying evening meal. My own cooking adventures could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the solution comes from Greece. Yahni refers to a traditional Greek preparation technique: produce simmered amply in olive oil and tomatoes until wonderfully yielding. It’s more than a recipe—it’s a vote of the simple, the slow, and the truly delicious (and yes, it ultimately is a wonderful dinner).

Potato Yahni

Dish this up with a rustic loaf or grilled bread for a complete main. It also goes perfectly with a selection of picky bits or even topped with a fried egg for a remarkable 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

Method

Step One

Heat five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a fairly high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.

Adding the Potatoes

Stir in the minced garlic and cook for about two minutes more, to release its aroma. Then, add the potato wedges and oregano, tossing until they are evenly covered in the oil. Spoon 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, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, prepare 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 couple of good pinches of salt until the mixture is smooth and creamy.

Finishing the Stew

Mix the pitted kalamata olives into the potato stew. Let it cook uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely.

Plating Up

Serve the hot yahni into serving dishes. Finish each with a healthy dollop of the whipped feta and a dusting of dried oregano.

The stew is a tribute to the magic of basic produce transformed by slow braising. Enjoy!