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Potatoes yahni
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Potatoes Yahni

A traditional Greek potato stew
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Author: Mia Kouppa

Ingredients

  • 1/3 cup olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 medium sized yellow fleshed potatoes, cubed
  • 1 large carrot, cut into 1 inch chunks
  • 1 cup tomato sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry oregano
  • 1/3 cup pitted Kalamata olives

Instructions

  • In a large pot heat the olive oil and add the onion,  garlic, sprigs of fresh rosemary and bay leaves.  Cook over medium heat, stirring constantly, until the onion is translucent.  Be careful not to burn the garlic.
  • Add the rest of the ingredients to the pot except for the Kalamata olives and oregano. Add enough water to just cover the vegetables. Bring to a boil.
  • Once it comes to a boil, lower the temperature and cook over medium heat with the pot covered for approximately 20 - 30 minutes. Check the potatoes for doneness by piercing them with a sharp knife.  The knife should slide into the potato easily.
  • When the potatoes are cooked, add the Kalamata olives to the pot along with the oregano, and cook for an additional 5-10 minutes with the pot uncovered.
  • Let cool a bit, off the heath, and serve warm with a loaf of fresh bread, perfect for soaking up the sauce.
  • Enjoy!

Notes

This is a dish which keeps very well, and in fact, the flavors tend to develop over time. If you are eating dairy, this is a dish which pairs beautifully with feta and fresh bread.