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

Globally, everyday chefs often find themselves transform a humble sack of potatoes into a satisfying evening meal. My personal culinary journey might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni refers to a classic Greek culinary style: vegetables slow-cooked amply in olive oil and tomatoes until perfectly tender. It’s more than a recipe—it’s a endorsement of the unfussy, the patient, and the profoundly good (and yes, it also makes a wonderful dinner).

Potato Yahni

Enjoy this with warm bread or grilled bread for a substantial dinner. It also works wonderfully with a selection of mezze or even served alongside a runny egg for a surprisingly good 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

Instructions

Sautéing the Aromatics

Place 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 shimmering, add the thinly cut onion and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.

Step Two

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

Step Three

Meanwhile, prepare the whipped feta. In a 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 completely smooth.

4. Final Simmer

Mix the pitted kalamata olives into the simmering pot. 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 reduced to a rich consistency.

5. To Serve

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

This dish is a testament to the magic of few components elevated by time and care. Savor!