Plant-Based Dish for Patates Yahni: A Heartwarming Greek Staple

Globally, kitchen enthusiasts often find themselves turn a humble sack of potatoes into a delicious evening meal. In my cooking adventures might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the answer comes from Greece. Yahni denotes a traditional Greek cooking method: produce simmered liberally in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a vote of the unfussy, the patient, and the profoundly good (and yes, it doubles as a wonderful dinner).

Potato Yahni

Dish this up with a rustic loaf or Greek pitas for a complete main. It also works wonderfully with a assortment of mezze or even topped with a sunny-side-up egg for a remarkable breakfast.

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

What's Required

• 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 capacious casserole dish that has a cover. Set it over a moderately high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Sauté, moving it around, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.

Step Two

Add the minced garlic and cook for another two minutes, while stirring. Then, toss in the potato wedges and oregano, stirring until they are evenly covered in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover it, lower the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, prepare the whipped feta. In a food processor, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is smooth and creamy.

Finishing the Stew

Mix the pitted kalamata olives into the simmering pot. Let it cook without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Step Five

Serve the steaming yahni into pasta bowls. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

Patates yahni is a testament to the power of simple ingredients transformed by slow braising. Enjoy!