These one-pot braised potatoes are a traditional Macedonian recipe, with chunky Yukon Gold potatoes cooked low and slow with tender green beans and juicy tomatoes. In Macedonia, we call this easy potato dish kompir mandza. It’s a hearty vegetarian meal that warms you from the inside out!
You already know Macedonians love their braised green beans and tomatoes. Today, we’re braising them with potatoes in a traditional vegetarian stew called kompir mandza (pronounced COMB-peer MUN-jah). These braised potatoes are flavorful and filling, made with melt-in-your-mouth potatoes slowly simmered in broth with onions, green beans, tomatoes, and paprika.
About These Comforting Macedonian Braised Potatoes
- Hearty and wholesome. This is the type of dish that tastes like it comes from Grandma’s kitchen. Tender potatoes and warm broth = instant comfort.
- Serve as a meal or side. These braised potatoes are filling enough to enjoy as a vegetarian main, and they also make a fantastic side dish if you’re looking for a veggie to serve with your holiday roast.
- 10 minutes to prep. Starting these potatoes on the stove brings out their flavor, and then the oven takes over.
What Is Kompir Mandza?
Kompir mandza is sometimes described as a “poor man’s” food, but don’t let that fool you. Macedonian braised potatoes are like a beautiful marriage between thick, chunky potato chowder and hearty vegetable soup. The potatoes and veggies are cooked low and slow in a Dutch oven, just like you’d braise lamb shanks or short ribs.
Dishes like this have a long history in Macedonia. Fasting from meat, dairy, and butter is a super-ancient tradition in the Orthodox community. Braised potatoes are considered “posno,” meaning Lent or fasting food, but don’t be surprised when you find yourself craving them all year!
Ingredients You’ll Need for This Recipe
Just like a family’s shakshuka, every recipe for Macedonian braised potato stew is a little different. My favorite recipe uses the following ingredients. You’ll find tips and variations later on, as well as the printable recipe card below the post with the full recipe details.
- Olive Oil – Some for cooking, and some for drizzling.
- Onion – Dice up a small yellow onion (or any kind of onion that you like).
- Garlic – I use fresh minced garlic, but pre-minced garlic from a jar would also be fine. Substitute 1 tablespoon of jarred garlic for each fresh clove.
- Dried Herbs – Thyme and oregano are my go-to herbs for this dish. You can also use rosemary, basil, or your favorite herbs.
- Paprika – Both sweet and smoked paprika will work perfectly. If you’d like, kick up the heat a notch and add a pinch of cayenne or chili flakes.
- Potatoes – For this dish, choose potatoes that hold their shape but are still “floury.” I like Yukon Gold or russet potatoes for braising. Peel them and cut them into 1-inch cubes.
- Green Beans – Trim off the ends, and cut the beans into 2-inch pieces. You could use frozen green beans if you’re in a hurry.
- Broth – Vegetable broth, or you can use chicken broth if you aren’t making this recipe vegetarian.
- Baking Soda – Baking soda helps keep the green beans bright, and the tomatoes from overpowering the other ingredients with acidity.
- Diced Tomatoes – Canned diced tomatoes are best. Don’t drain them.
- Tomato Paste – Wonderful for adding depth of flavor to soups and stews.
- Lemon Juice – A little bit of lemon juice brightens up the flavor. You can use fresh or bottled.
- Fresh Parsley – For garnish.
The Best Potatoes for Braising
Yukon gold potatoes are a happy medium between baking potatoes, like Russets, and waxy potatoes, like red potatoes. However, you can substitute another kind of potato if you want to. Plain russets are fine, Dutch Cream potatoes would be great, and any kind of fingerling potato would taste fantastic in this braised potatoes recipe, too.
Tips and Variations
- Make sure your pot is oven-safe. Since this dish goes from the stovetop to the oven, make sure that the pot you’re using is suitable for both. I love making this recipe in my Dutch oven.
- Use frozen green beans. To cut down on your prep time, feel free to use frozen green beans. Add them after the potatoes, so that the potatoes still saute a little bit without the icy green beans slowing down the cooking process.
- Add meat. If you are not looking for a strictly vegan or vegetarian dish, try stirring cooked beef (like shredded beef or leftover pot roast) in at the end. You could also add pork or sausage.
- Cook the meat separately. If you do choose to add meat to your dish, I don’t recommend braising the meat directly with the veggies. The braising time is a little too long for tender cuts and a little too short for tough cuts.
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- 3 tablespoons olive oil, plus more for drizzling
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 pound yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1½ cups vegetable broth
- ½ teaspoon baking soda
- 1 can diced tomatoes, 14 ounces, undrained
- 2 tablespoons tomato paste
- 1½ teaspoons salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, plus more for garnish
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Prep. Preheat the oven to 275˚F.
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Sauté the onions. Heat the olive oil in a Dutch oven set over medium heat. Stir in the chopped onion and cook for about 3 to 4 minutes, or until softened.
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Stir in the seasonings. Add in the garlic, thyme, oregano, and paprika; cook for 20 seconds, or until fragrant.
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Add the potatoes and green beans. Stir in the chopped potatoes and green beans; stir and cook for just a minute.
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Add broth. Stir in the broth and baking soda; bring to a simmer and continue to cook for 10 minutes, stirring occasionally.
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Combine with the remaining ingredients. Add in the tomatoes and tomato juices, the tomato paste, salt, and pepper.
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Cook. Cover the pot and transfer it to the oven. Cook for 40 to 50 minutes, or until veggies are tender and sauce has slightly thickened.
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Finishing touches. Remove from oven. Stir in the lemon juice, chopped fresh parsley, and chopped fresh basil. Taste for salt and pepper and adjust accordingly.
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Serve. Drizzle each serving with a bit of oil. Garnish with more parsley and serve.
Calories: 287kcal | Carbohydrates: 43g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 749mg | Potassium: 849mg | Fiber: 10g | Sugar: 8g | Vitamin A: 931IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Braised Potatoes, Macedonian Style!
The cooking method for authentic kompir mandza is super-traditional, and for good reason. The results are amazing! First, give your ingredients a head start on the stove to build flavor, and then braise in a low oven until tender and hearty. Let’s get started:
- Sauté the aromatics. To start, preheat the oven to 275°F. Meanwhile, sauté the onion, garlic, paprika, and dried herbs in a heavy, ovenproof soup pot or Dutch oven to bring out the flavors.
- Add the potatoes and green beans. Next, stir in the chopped potatoes and green beans, and let them cook for a minute.
- Add the rest of the ingredients. Pour the broth over the veggies and sprinkle in the baking soda. Stir, and let the pot simmer for 10 minutes before you add the undrained tomatoes, tomato paste, salt, and pepper. Stir again.
- Slow cook. Cover the pot, and use oven mitts if needed to transfer your pot of potatoes to the oven. Let the potatoes braise at 275°F for 40 to 50 minutes, or until the vegetables are tender and the broth has thickened.
- Finish and serve. Take the pot out of the oven, and stir your lemon juice, fresh parsley, and fresh basil into the stew. Taste for seasonings, then serve! Drizzle each serving with olive oil and top with extra parsley before serving.
How to Store and Reheat Leftovers
- Refrigerate. To store the leftovers, let the braised potatoes cool slightly and then transfer them to an airtight container. Refrigerate for up to 3 days. I think it tastes even better the next day!
- Freezing isn’t recommended. While it’s definitely possible to freeze braised potatoes, you may find that the texture turns very mushy (and a little chalky) when reheated. If you think that the recipe will make too much, try reducing the ingredients by ⅓ or ½.
