(Stewed Potatoes in Tomato Sauce)
This traditional Greek dish proves that comfort food doesn’t need to be complicated. Patates Yahni is a simple, humble stew of tender potatoes slowly simmered in a rich tomato and olive oil sauce with sweet onions. It’s rustic, nostalgic, and deeply satisfying—just like a meal from Yiayia’s kitchen.
Perfect as a vegetarian main or a hearty side dish.
Why You’ll Love This Dish
- Simple ingredients, big flavor
- Vegan and naturally gluten-free
- Budget-friendly and pantry-ready
- Great as a main or side
- True Greek comfort food
Ingredients
- 2 lbs (900g) potatoes, peeled and cut into chunks
- 1 large onion, thinly sliced
- 2–3 cloves garlic, minced
- 1/4 cup olive oil
- 1 can (14 oz / 400g) crushed tomatoes or fresh grated tomatoes
- 1/2 cup water or vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: chopped parsley or a pinch of cinnamon for added warmth
Instructions
1. Sauté the Base
In a wide pot, heat the olive oil over medium heat.
Add the sliced onions and a pinch of salt. Cook until soft and translucent, about 5–6 minutes.
Add garlic and sauté for 1 minute more.
2. Build the Sauce
Add the tomatoes and stir well.
Pour in water or broth, add the bay leaf, and season with salt and pepper. Bring to a gentle simmer.
3. Add the Potatoes
Stir in the potato chunks, ensuring they’re mostly submerged in the sauce.
Cover and simmer gently for 30–40 minutes, or until the potatoes are fork-tender and the sauce has thickened.
4. Finish and Serve
Taste and adjust seasoning. Remove bay leaf.
Serve warm, garnished with fresh parsley or a drizzle of olive oil if desired.
Serving Ideas
- Crusty bread or pita on the side
- Crumbled feta cheese for extra richness
- A simple cucumber-tomato salad
- As a side to roasted meats or fish
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Gently warm on the stove or in the microwave with a splash of water to loosen the sauce.
