Meat-Free Dish for Patates Yahni: A Heartwarming Mediterranean Classic

Globally, kitchen enthusiasts often find themselves convert a humble sack of potatoes into a satisfying evening meal. In my kitchen experiments might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. Today, however, inspiration comes from Greece. Yahni refers to a classic Greek preparation technique: produce simmered generously in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the simple, the patient, and the truly delicious (and yes, it doubles as a superb dinner).

Greek Braised Potatoes

Enjoy this with warm bread or grilled bread for a substantial dinner. It also works wonderfully with a assortment of mezze or even crowned with a runny egg for a surprisingly good breakfast.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people

You Will Need

• Extra-virgin olive oil
• 1 large red onion, peeled, halved, and thinly sliced
• Fine sea salt
• 4 garlic cloves, peeled and minced
• 1kg desiree potatoes (or other waxy variety), cut into 2½cm wedges
• 2 tsp dried oregano, plus extra for garnish
• 2 tbsp tomato puree
• 2 x 400g tins of finely chopped tomatoes
• 150g feta cheese
• 75g Greek yoghurt
• 1 lemon, finely zested, plus 1 tbsp of juice
• 80g pitted kalamata olives

Directions

Step One

Pour five tablespoons of olive oil in a large, heavy-based pot that has a fitting lid. Set it over a medium-high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to succumb to a wooden spoon.

Step Two

Introduce the minced garlic and cook for another two minutes, to release its aroma. Then, toss in the potato wedges and oregano, tossing until they are well coated in the oil. Spoon in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover it, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, whizz up the whipped feta. In a small bowl with a hand blender, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is luxuriously creamy.

Finishing the Stew

Fold the pitted kalamata olives into the tomato and potato mixture. Leave it to bubble uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

Step Five

Spoon the steaming yahni into pasta bowls. Crown each with a liberal amount of the whipped feta and a scattering of dried oregano.

The stew is a tribute to the power of simple ingredients turned into something special by slow braising. Enjoy!