This authentic Greek Patates Yahni (potato stew) brings the heart of Mediterranean comfort food to your table in just 40 minutes.
A wholesome side dish bursting with tender potatoes and aromatic seasonings, this rustic recipe delivers incredible flavor while keeping things simple.
At only 282 calories per serving, it’s a nutritious choice that perfectly complements any main course.
The slow-simmered potatoes absorb all the rich flavors, creating that familiar homestyle taste that makes Greek cuisine so beloved.
Ingredients for Country-style Greek Potato Stew
- Potatoes: 8 medium ones (1.5 kg), peeled and cut into 2.5 cm chunks for perfect bite-size pieces
- Red Onion: 1 medium, finely chopped for enhanced flavor distribution
- Garlic: 2 cloves, finely chopped to release maximum aroma
- Tomato Elements: 1 tbsp paste and 3 ripe tomatoes (peeled and grated) for rich base
- Olive Oil: 1/2 cup for authentic Mediterranean taste
- Seasonings: 1 tbsp salt, 1/2 tsp fresh ground pepper
- Fresh Parsley: 2-3 tbsp chopped for garnish and flavor
Step-by-Step Instructions
- Prep Work: Prepare vegetables – peel and chunk potatoes, chop onion and garlic, grate peeled tomatoes (tip: blanch tomatoes for easier peeling)
- Base Creation: Heat large pot, sauté onions in olive oil until soft, add garlic for 1 minute
- Tomato Layer: Stir in tomato paste and cook briefly, then add grated tomatoes
- Main Cooking: Add potatoes, parsley, seasonings, and just enough warm water to cover
- Simmer Time: Bring to boil, reduce heat, cover and cook for 30 minutes until potatoes are tender
- Final Touch: Serve warm or at room temperature for authentic Greek experience
Cooking Techniques
The secret to making this cozy Greek potato stew lies in layering the flavors. Start by softening your onions until they’re sweet and tender – this builds a tasty base.
When you add the garlic, keep a close eye on it since it cooks quickly and can burn. A helpful tip: grating the tomatoes gives the stew a smoother texture than chopping them. For the potatoes, try to cut them in even chunks so they cook at the same time.
Serving Suggestions
This hearty patates yahni makes a wonderful main dish with a chunk of crusty bread to soak up the tasty sauce.
Add a Greek salad on the side for a complete meal. If you’re serving it as a side dish, it pairs beautifully with grilled fish or lamb chops.
A sprinkle of extra fresh parsley and a drizzle of olive oil just before serving adds a lovely fresh touch.
Storage Tips
Like many stews, patates yahni tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of water if needed, and warm it gently on the stovetop. The olive oil might solidify in the fridge – this is totally normal and will melt as the stew warms up.
Traditional Greek Green Beans (Fasolakia Giahni)
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1250 g green beans, trimmed fresh or frozen
- 3/4 cup olive oil
- 1 1/2 onions, chopped
- 1 clove garlic, chopped
- 750 g ripe tomatoes, grated
- 1 pinch sugar
- 2 tbsp parsley, chopped
- salt and freshly ground pepper to taste
Instructions
- To prepare this traditional Greek green beans recipe, start by washing the green beans thoroughly. Drain them in a colander and set aside.
- Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil.
- Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for around 30 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
- Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.
- Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!