Greek Potato Ragout Recipe (Patates Yiahni)

Potato slice / Getty Images
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 6 cups (6 servings)
Nutritional Guidelines (per serving)
422 Calories
24g Fat
47g Carbs
6g Protein
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Nutrition Facts
Servings: 6 cups (6 servings)
Amount per serving
Calories 422
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 805mg 35%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Protein 6g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Greek potato ragout is a 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. This recipe for ​patates yiahni (in Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE) that all can make, especially during Great Lent.


  • 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

Steps to Make It

  1. Sauté the onion and garlic in hot olive oil.

  2. When the onion is very soft (but not browned), stir in tomatoes, tomato paste, and parsley and cook for 5 minutes.

  3. 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.

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