Greek Potatoes Yahni – Homely Flavours

Greek potatoes yahni an absolute family favourite, especially in households with young kids. It’s healthy, potato-based, vegetarian, cheap and very easy to make.

As with all other foods we label “ladera” i.e. cooked with plenty of olive oil, Greek potatoes yahni is best served at least a little while after it’s cooked and certainly closer to room temperature rather than boiling hot.

There is really nothing to fear in this recipe. You can use the same technique, yahni, to cook many different things.You simply saute some onion and garlic. Add tomato, water and your main ingredients. Then simply simmer away the excess water until you have a lovely creamy tomato and olive sauce.

If your kids are at the stage where they detest anything green-coloured, skip the parsley. Or just add some to the adults’ plates just before you serve.

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Patates Yahni

5 from 1 vote
Course: MainCuisine: Greek – GeneralDifficulty: Medium


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An easy-to-execute potatoe stew


  • 1 kilogram potatoes, peeled

  • 1 onion, chopped

  • 1 garlic clove, crushed or sliced very thinly

  • 2 carrots, peeled and thinly sliced

  • 2 tomatoes, grated or ½ cup tomato juice

  • 1/3 bunch chopped parsley leaves

  • 1/3 cup olive oil

  • salt, pepper


  • Heat the olive oil in a thick-based, tallish, cooking pan.
  • Add the chopped onions and saute for three minutes, till softer.
  • Add the crushed garlic and give everything a stir.
  • Add the carrots and stir a couple of times.
  • Add the tomatoes, and a pinch of sugar if you want.
  • Bring the sauce to a boil and let simmer for a couple of minutes.
  • Quarter the peeled potatoes and add them to the mix. Cover with water – just about.
  • Bring to a boil, lower the heat and let simmer until most of the water expires and the food is left with a creamy tomato sauce. Meanwhile stir every 10 – 15 minutes to make sure the food is cooked evenly.
  • Salt and pepper to taste.
  • Just before you take the food off the stove, add the chopped parsley and give everything a stir.


  • Adding a pinch of sugar to tomatoes is a classic Greek cook tip. It takes out the sourness of the tomato. I am not sure that there is such a thing, but then again, I don’t think Greek recipes taste quite right unless I do it.

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