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.
How do you serve patates yahni?
Here are some serving suggestions:
- Enjoy it with a side of tzatziki.
- Omit the parmesan cheese and instead top the Greek potato stew with crumbled feta cheese and black olives or Kalamata olives.
- Serve it with a side of toasted bread to soak up the delicious tomato sauce.
- Add a fried or poached egg on top and serve it for breakfast.
- Enjoy it as a side dish to accompany moussaka or any meat or fish dish (check out our Greek grilled swordfish recipe for inspiration).
How do you store leftover Greek potato stew?
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)
- ½ cup extra virgin olive oil
- 2 onions, sliced thin
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- 4 large potatoes, peeled and cubed
- 4 tomatoes, peeled and cubed
- ½ cup chicken stock
- ½ cup dry white wine
- 2 tbsp apple cider vinegar
- 1 tbsp chopped fresh sage
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup grated parmesan cheese
- 2 tbsp chopped fresh basil
- Heat the olive oil over medium heat in a thick-bottomed pot with a lid. Add the onions, garlic, and crushed red pepper flakes. Saute the ingredients for 3 minutes.
- Add the potatoes, chopped tomatoes, broth, wine, and vinegar. Mix the ingredients well, then bring the liquid to a boil.
- Add the sage, salt, and pepper. Cover the pan and simmer the mixture on low heat, stirring occasionally, for 10 to 15 minutes, until the potatoes are tender when pierced with a knife.
- Stir in the parmesan cheese and basil, and simmer the mixture for a few more minutes to allow the flavors to blend. Add more salt and pepper if needed.
Will try this soon. Recipe well written and other information helpful and interesting.
Delicious accomplishment to plainly cooked fish. So easy to make and the little bit of heat with chilli was perfect. Will be making again.