Greek Recipes

Greek and Cypriot recipes

Potato Ragout – Patates Yiahni

In Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE

This meatless main dish is simple and easy, and a favorite for those cold, blustery days. Serve with crusty bread for the sauce and a side of feta cheese. Add a seasonal salad for a more substantial meal.

Potato Ragout - Patates Yiahni

Potato Ragout – Patates Yiahni

Cook Time: 40 minutes

Total Time: 40 minutes


  • 2/3 cup of olive oil
  • 2 medium onions, diced
  • 3-4 cloves of garlic, minced
  • 2 1/4 – 2 3/4 pounds of potatoes, peeled and cut in large chunks
  • 1 cup of grated fresh tomatoes
  • 1/2 tablespoon of tomato paste
  • 1 bunch of fresh parsley, finely chopped
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 6-8 cups of water


Sauté the onion and garlic in hot olive oil. When the onion is very soft (but not browned), stir in tomatoes, tomato paste, and parsley and cook for 5 minutes. Add the potatoes, salt, and pepper. Add the water slowly, stirring continuously. Bring to a boil over high heat, reduce heat to medium, cover, and cook for 30 minutes or until potatoes are done.

Yield: serves 6

Serve with feta cheese, Greek olives, and crusty bread.

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