Our Easy Potato stew recipe-PatatesYahni is where the minimalist simplicity of Greek food shines. The potatoes are caramelised in a simple sauce with the most basic ingredients – onions, tomatoes, and olive oil. This potato stew is proof that you don’t need many ingredients to make delicious, budget-friendly, nutritious food.
If you love our Potato Stew – Patates-Yahni, you will also love Lemon Potatoes with Garlic and Oregano, Mashed Potatoes with Olive Oil, and Potato Fritters with Feta!
Why We Love Potato Stew-Patates Yahni
Here is what you need
- Potatoes – Use the potatoes of your choice, best if they are fresh.
- Tomato paste – Builds flavor. In case it’s unavailable use a 14oz can of whole or chopped tomatoes, or tomato passata.
- Onions and garlic.
- Aromatics – Like cumin, sweet paprika, cinnamon, and bay leaves.
- Sea salt, black pepper, and dried oregano.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Place a large pot over medium-high heat. Pour the olive oil and chopped onions into a pan and sauté for 2-3 minutes, until the onions have softened and are lightly browned. Add the garlic, aromatics, and bay leaves to the pot and cook, stirring for 3-4 minutes.
Step 2: Add the tomato paste and cook, stirring for 4-5 minutes.
Step 3: Add the potatoes and toss with the tomato paste and onions. Add enough water to cover 2/3 of the potatoes and bring to a boil. Cook 5-10 minutes. Cover, lower the heat to medium, and cook for 15 minutes.
Step 4: Uncover, lightly shake the pot to stir everything, and cook uncovered for 15 minutes or until the potatoes and sauce have caramelized. Remove from heat, sprinkle some oregano on top, and serve warm (not hot) or at room temperature.
PRO TIP: Don’t stir the potatoes while cooking; gently shake the pot left and right to move things around instead.
Side dishes for potato stew
- Roasted leg of lamb with oregano, garlic, and lemon is a classic pairing.
- Grilled pork steaks go well with this potato stew.
- Spanakopita-Spinach & Feta Pie. Serve both family-style at the table.
- Eggplant shakshuka becomes a great main dish paired with patates yahni.
Storage and reheating
- Let the potato stew cool completely, then place it in an airtight container and refrigerate for up to 4 days. Reheat it gently in a saucepan with a little bit of water over low heat.
- For the freezer, store it in freezer-safe containers for up to 3 months. Thaw out before reheating. The texture of the potatoes may become softer after freezing and reheating, but the flavor will remain intact.
- Thaw overnight in the fridge, then reheat as above.
More Greek stews
Easy Greek Potato Stew Recipe – Patates Yahni
Ingredients
- 2.2 lb potatoes 1 kg
- ½ cup extra virgin olive oil
- 3 onions medium size, diced
- 4 garlic cloves thinly sliced
- 4 bay leaves
- 2 tablespoon tomato paste
- ⅓ teaspoon cinnamon
- ⅓ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- sea salt
- freshly ground pepper
Instructions
- Place a large pot over medium-high heat. Pour the olive oil and chopped onions into a pan and sauté for 2-3 minutes, until the onions have softened and are lightly browned. Add the garlic, aromatics, and bay leaves to the pot and cook, stirring for 3-4 minutes.
- Add the garlic, aromatics, and tomato paste into the pot and cook, stirring for four or five minutes.
- Add the potatoes and toss with the tomato paste and onions. Add enough water to cover 2/3 of the potatoes and bring to a boil. Cook 5-10 minutes. Cover, lower the heat to medium, and cook for 15 minutes.
- Uncover, lightly shake the pot to stir everything, and cook uncovered for 15 minutes or until the potatoes and sauce have caramelized. Remove from heat, sprinkle the oregano on top, and serve warm (not hot) or at room temperature.
Notes
- Let the potato stew cool completely, then place it in an airtight container and refrigerate for up to 4 days. Reheat it gently in a saucepan with a little bit of water over low heat.
- For the freezer, store it in freezer-safe containers for up to 3 months. Thaw out before reheating. The texture of the potatoes may become softer after freezing and reheating, but the flavor will remain intact.
- Thaw overnight in the fridge, then reheat as above.
Nutrition
Jenny’s Greek Potato Stew is satisfying comfort food. The spices, potatoes, onions, tomato paste, and olive oil will have you coming back for more. Nostimo!
Thank you so much mr Daryl! xoxo