Patates Yahni: Greek - Potato Stew/VEGAN

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without additives.

bay leaves

💰Cheaper: dried thyme

Dried thyme offers a similar aromatic profile.

cinnamon

💰Cheaper: nutmeg

Nutmeg can substitute for a warm spice flavor.

Chop the onions and cook them in olive oil over medium heat for 8-10 minutes until soft.

Grate the garlic with a microplane and add it to the pan with the onions, cooking for 30 seconds until fragrant.

Cut the potatoes into 1-inch thick cubes and strain the water out.

Add the potatoes and crushed tomatoes to the pan with the onions and garlic.

Season with salt, black pepper, crushed red pepper flakes, and oregano.

If desired, add water and allspice berries (if available).

Bring the mixture to a boil, then cover and reduce to a medium-low simmer.

Cook for 20-30 minutes until the potatoes are tender, stirring occasionally to ensure enough liquid.

Taste and adjust seasoning with more salt and pepper if needed.

Chop the parsley and garnish the dish before serving with crumbled feta cheese and kalamata olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary