Potato Stew with Olives - Patates yahni me elies

Lots of Greeks shy away from terms like vegetarian or vegan, often believing them foreign and disconnected from their culture; the truth is though that a lot of stews and casserole cooked vegetables, like this potato and olive stew, are great vegan options which they have been enjoying all their life!

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2 lb small potatoes cut in pieces
3 large onions sliced
5 - 6 garlic cloves minced
1/2 cup white wine
1 tsp oregano
2 cups fresh tomato pulp or 1 can
1/2 - 3/4 cup olive oil
1 cup small black olives rinsed and pitted
1/2 bunch parsley finely chopped



Preheat the oven to 170°C

1. In a heavy large and deep skillet warm the olive oil and slightly fry the potatoes, in high heat, on all sides, until golden. They don't need to cook through, as the cooking will continue in the sauce.

2. Remove the potatoes from the skillet and add the onions. Sauté until transparent.

3. Add the garlic and the chili or crushed pepper and after a few seconds pour in the wine add the oregano, tomato pulp and the olives. Cook for one minute, and remove from the heat.

4. Transfer the potatoes to a clay or glass ovenproof pan that can hold them in one layer. Pour the sauce over them and bake uncovered for about 30 - 45 minutes, adding a little water if needed, until the potatoes are tender.

5.  Taste mid-cooking and add salt if needed - as the olives are quite salty - or more chili or pepper.

6. Serve immediately or serve the next day at room temperature.


Green olives or capers can be used as well.
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