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

Globally, kitchen enthusiasts frequently attempt to convert a humble sack of potatoes into a satisfying evening meal. In my culinary journey often involve a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, the solution comes from Greece. Yahni refers to a classic Greek cooking method: produce slow-cooked liberally in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a endorsement of the unfussy, the slow, and the truly delicious (and yes, it doubles as a superb dinner).

Potato Yahni

Serve this with crusty bread or Greek pitas for a substantial dinner. It also goes perfectly with a assortment of mezze or even served alongside a sunny-side-up 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

1. The Base

Pour five tablespoons of olive oil in a large, heavy-based pot that has a fitting lid. Set it over a moderately high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Introduce the minced garlic and cook for about two minutes more, stirring constantly. Then, toss in the potato wedges and oregano, mixing until they are nicely glossed in the oil. Add the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, reduce the heat to a low simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a blender, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a big pinch or two of salt until the mixture is luxuriously creamy.

4. Final Simmer

Mix the pitted kalamata olives into the simmering pot. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely.

Plating Up

Spoon the hot yahni into shallow bowls. Top each with a liberal amount of the whipped feta and a light sprinkling of dried oregano.

The stew is a tribute to the beauty of basic produce transformed by slow braising. Enjoy!