The Greek Potato Stew (Yiachni)

Almost every kid loves potatoes. And since I do not want them to eat those super-fatty French fries all the time, I choose to cook them the Mediterranean way. This classic Greek potato stew is the brightest example of how Greek cuisine takes the simplest ingredients and transforms them effortlessly into a finger-licking dish! All you need is fluffy potatoes, olive oil, tomato paste, and the flavors of sweet onions, cloves and rosemary.

Enjoy it with salty crumbled Feta cheese on top, and crusty yeast bread to mop up every single drop of that delicious sauce!


Hands on: 10 minutes

Portion: 4-5

How to make the greek potato stew called yiachni


1 kg potatoes (peeled and cut in four)

2 big onions finely chopped

150 ml (5 fl.oz.) olive oil

2-3 cloves

2 tablespoons fresh rosemary leaves finely chopped

OR 1 tablespoon dry rosemary

2 tablespoons tomato paste

600 ml (20 fl.oz.) hot water



Greek feta cheese


How to do it

  1. Heat the oil in a large pot over a medium heat and sauté the onions, 2 to 3 minutes.

  2. Dilute the tomato paste with 4 tea-cups hot water and add it to the pot, among with the potatoes.

  3. Place the lid on your pot and boil (low heat) for 20 minutes.

  4. Then add the cloves, the rosemary, salt and a little bit of pepper. Keep boiling for another 20-25 minutes (low temperature with no lid on the pot).

  5. You are ready. Take the lid off, cover the pot with a kitchen towel and let your stew rest for a while.

  6. Serve with some crumbled feta cheese and yeast bread to dip in the sauce.



  • If you use a pressure cooker, dilute the tomato paste with 3 tea-cups hot water instead of 4 and add everything in your pot. It takes only 20 minutes to serve.

  • If you have potatoes left, keep them to make a puree, or a shepherds pie.