Easy Greek Potato Stew Recipe - Patates Yahni

A yellow plate with large potato pieces in a red sauce, a Greek potato stew-patates yahni, with utensils, some herbs on the table and a cloth napkin.

Easy Greek Potato Stew Recipe - Patates Yahni

Our easy Greek potato stew recipe, Patates Yahni, is a simple and delicious dish made with the most basic ingredients – potatoes, onions, tomato paste, and olive oil. This potato stew is proof that you don't need many ingredients to make delicious, budget-friendly, nutritious food.

Course Main Course, Side Dish

Cuisine Greek

Prep Time 10

Cook Time 45

Servings

Calories 478kcal

Author by Jenny Skrapaliori Graves

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 pot 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

PRO TIP: Don't stir the potatoes while cooking; gently shake the pot left and right to move things around instead.

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.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition