🔗 Share this article Vegetarian Recipe for Greek Potato Stew: A Soul-Satisfying Mediterranean Staple Globally, everyday chefs often find themselves transform a humble sack of potatoes into a satisfying evening meal. My personal cooking adventures often involve a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. Today, however, inspiration comes from Greece. Yahni refers to a time-honored Greek culinary style: vegetables simmered amply in olive oil and tomatoes until perfectly tender. It’s more than a recipe—it’s a vote of the simple, the patient, and the incredibly satisfying (and yes, it doubles as a wonderful dinner). Greek Braised Potatoes Enjoy this with crusty bread or soft flatbreads for a complete main. It also pairs beautifully with a selection of small sides or even served alongside a fried egg for a remarkable 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 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 shimmering, add the onion slices and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is translucent enough to succumb to a wooden spoon. 2. Building Flavor Introduce the minced garlic and cook for a further two minutes, to release its aroma. Then, toss in the potato wedges and oregano, mixing 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 put the lid on, reduce the heat to a steady bubble, and leave to cook for 20 minutes. 3. The Whipped Feta Meanwhile, whizz up the whipped feta. In a blender, combine 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 luxuriously creamy. Step Four Stir the pitted kalamata olives into the tomato and potato mixture. Continue to simmer without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive. Step Five Spoon the warm yahni into serving dishes. Top each with a healthy dollop of the whipped feta and a scattering of dried oregano. The stew is a tribute to the magic of simple ingredients turned into something special by patient cooking. Enjoy!