A traditional Greek potato stew made with potatoes, celery, onion, garlic and herbs simmered in a rich tomato and olive oil sauce. Kalamata olives add a salty, briny contrast and a pleasant textural note. Serve with crusty bread to mop up the flavorful sauce of this rustic, comforting dish.
Potatoes are endlessly versatile and a staple in many kitchens. Whether roasted with lemon and herbs, mashed and made into skordalia, or stewed in a simple tomato and olive oil base, they shine. Patates yahni — potatoes yahni — is a humble Greek lathera dish that elevates a few quality ingredients into a filling, family-friendly meal.
Why I love this recipe
Patates yahni belongs to the lathera family of dishes: primarily vegetable-based recipes stewed in olive oil and tomato. Because the ingredient list is short and the preparation simple, the result depends on good produce and bold olive oil. These are the kinds of meals made in village kitchens, where freshly harvested vegetables and herbs are cooked slowly over coals while bread bakes nearby. The stew is hearty yet light, making it ideal for everyday meals and for times of Orthodox fasting when vegan nistisima dishes are desired.
Key ingredients
Potatoes — Yellow-fleshed or Yukon Gold potatoes are preferred for their creamy texture and ability to hold shape, but most potatoes will work. Peel and cut into bite-size pieces.
Olive oil — Use a good-quality olive oil; it is central to the flavor of lathera dishes.
Onion — Yellow onion provides a sweet base when sautéed.
Carrot — Cut into even chunks for balanced texture and sweetness.
Garlic — Fresh garlic adds depth; use local garlic if available for the best flavor.
Tomato sauce — Homemade tomato sauce is ideal, but a quality passata works well.
Rosemary — Add whole sprigs so the aroma infuses the stew; remove stems if desired before serving.
Oregano — Dry Greek oregano brings an authentic Mediterranean aroma.
Bay leaf — Sauté with the onion so the oil captures its flavor early on.
Kalamata olives — Pitted Kalamatas lend salty, briny notes that complement the tomato and herbs.
Salt & pepper — Simple seasonings to taste.
How to make it
Step 1
Heat olive oil in a large pot. Add chopped onion, minced garlic, fresh rosemary sprigs and bay leaves. Sauté over medium heat until the onion is translucent, stirring frequently and taking care not to burn the garlic.
Step 2
Add potatoes, carrot and tomato sauce to the pot. Season with salt and pepper. Pour in just enough water to barely cover the vegetables and bring to a boil.
Step 3
Reduce heat, cover, and simmer over medium-low heat for 20–30 minutes, or until the potatoes are tender when pierced with a knife.
Step 4
Stir in pitted Kalamata olives and dried oregano. Simmer uncovered for another 5–10 minutes to blend flavors and reduce the sauce slightly.
Step 5
Remove from heat, let the stew rest briefly, and serve warm with fresh bread for sopping up the sauce.
Recipe substitutions
If you don’t have Kalamata olives, capers provide a similar briny note. Add chopped celery or diced leek for extra vegetables and texture.
Cooking tips
Use the best-quality potatoes you can find—yellow-fleshed varieties are especially satisfying here, but other types work too. If Kalamata olives are not pitted, remove pits by pressing gently to open the slit and extract the pit; the olive may tear but the flavor remains wonderful.
This dish is naturally vegan and keeps well, developing deeper flavors after a day or two. If you enjoy dairy, serve with crumbled feta on the side for a delightful contrast.
Recipe variations
Lathera can be made with many vegetables: try okra stewed in tomato, green beans with potatoes, or add chicken to make a heartier one-pot meal. The technique—cooking ingredients slowly in olive oil and tomato—works with many combinations.
Frequently asked questions
What is a Greek potato stew?
Patates yahni is a simple Greek stew of potatoes and vegetables simmered in a tomato and olive oil base. It’s a traditional, satisfying lathera dish that’s typically vegan and very comforting.
What are the best potatoes to use?
Yellow-fleshed or Yukon Gold potatoes are ideal for their creaminess and ability to hold shape, though most potato varieties will work. Avoid sweet potatoes for this recipe; their flavor profile is different.
How to serve
Serve potatoes yahni with plenty of fresh bread to soak up the tomato-olive oil sauce. A simple side of leafy greens or a few slices of feta (if not observing a fast) pairs beautifully with the stew.
Storing & reheating
Store leftovers in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave until warmed through.
Related recipes
If you enjoy this dish, try other Greek potato recipes such as spinach and potato stew, roasted lemon potatoes, or a fresh, mayo-free potato salad. These recipes share the same straightforward, flavorful approach to humble ingredients.
Video: Potatoes yahni
Potatoes Yahni
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
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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 frequently, until the onion is translucent. Be careful not to burn the garlic.
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Add the potatoes, carrot and tomato sauce to the pot, reserving the olives and oregano. Add enough water to just cover the vegetables. Bring to a boil.
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Once boiling, reduce heat and simmer covered for 20–30 minutes, until the potatoes are tender when pierced with a knife.
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Add the pitted Kalamata olives and oregano, then simmer uncovered for another 5–10 minutes to meld flavors.
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Remove from heat, let rest briefly, and serve warm with fresh bread.
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Enjoy!