🔗 Share this article Plant-Based Dish for Greek Potato Stew: A Heartwarming Mediterranean Classic Globally, kitchen enthusiasts routinely try to turn a basic purchase of potatoes into a satisfying evening meal. In my culinary journey might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. Today, however, the solution comes from Greece. Yahni refers to a classic Greek preparation technique: vegetables braised amply in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a celebration of the simple, the patient, and the profoundly good (and yes, it also makes a superb dinner). Patates Yahni Enjoy this with crusty bread or Greek pitas for a hearty meal. It also goes perfectly with a selection of mezze or even served alongside a sunny-side-up egg for a remarkable 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 Step One Heat five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a fairly high heat. Once the oil is heated, add the onion slices and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon. Adding the Potatoes Add the minced garlic and cook for another two minutes, to release its aroma. Then, add the potato wedges and oregano, stirring until they are nicely glossed in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then put the lid on, turn down the heat to a low simmer, and leave to cook for 20 minutes. 3. The Whipped Feta Meanwhile, whizz up 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 big pinch or two of salt until the mixture is completely smooth. Finishing the Stew Fold the pitted kalamata olives into the tomato and potato mixture. Leave it to bubble with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has reduced to a rich consistency. 5. To Serve Ladle the warm yahni into shallow bowls. Finish each with a liberal amount of the whipped feta and a light sprinkling of dried oregano. This dish is a celebration to the magic of few components turned into something special by patient cooking. Share!