Patates Yahni is a rustic country-style Greek potato stew recipe. It’s vegetarian, gluten-free, easy to make, and finger-licking delicious! This classic Greek potatoes recipe begins with onion and garlic sauteed in extra virgin olive oil (get the good stuff, it’s worth it). Then we add potatoes, fresh juicy tomatoes, fresh sage, chicken stock, white wine, and apple cider vinegar.
Let those ingredients simmer and mingle together until the fluffy potatoes are perfectly fork-tender. The final touch is stirring in some parmesan cheese and freshly chopped basil and then your traditional Greek potato and tomato stew is ready to serve to your hungry family in about 30 minutes.
There are many variations of this Greek potatoes recipe. Some recipes add peas and carrots, while others serve it with chopped olives, crumbled feta cheese, and crusty bread. No matter which option you choose, you’re destined to end up with a scrumptious supper.
This Greek potatoes with tomatoes dish is a go-to quick and easy weeknight main meal in my household. However, I’ve also been known to serve it as a side dish with other traditional Greek dishes, like moussaka. Either way, I hope you enjoy this classic Greek potato stew.
Here are some easy variations to make this recipe for potato stew work for you:
If you don’t like spice, feel free to omit the crushed red pepper flakes.
Use any type of onion, including sweet onion or red onion.
Substitute the fresh basil for freshly chopped parsley.
Use oregano or rosemary sprigs instead of sage.
Use canned diced or crushed tomatoes instead of fresh tomatoes.
For a boost of tomato flavor, stir in a tablespoon of tomato paste.
Add one chopped carrot and a cup of frozen peas.
Is this Greek potatoes recipe vegan?
If you make two simple swaps, the Greek potatoes instantly becomes vegan. First, substitute the chicken stock for vegetable stock. Secondly, use vegan parmesan cheese or nutritional yeast.
This is one of those dishes where leftovers are sometimes even better than the immediate serving, as it allows the flavors to further marry together. You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat them either in the microwave or on the stovetop until heated through.
Greek Potatoes with Tomatoes and Onion (Patates Yahni)
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.