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

Globally, everyday chefs routinely try to convert a simple bag of potatoes into a delicious evening meal. My personal kitchen experiments might lead to a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni refers to a time-honored Greek cooking method: produce slow-cooked amply in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a celebration of the simple, the patient, and the profoundly good (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Enjoy this with warm bread or grilled bread for a hearty meal. It also goes perfectly with a assortment of mezze or even topped with a runny egg for a surprisingly good 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

Instructions

Step One

Pour five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a fairly high heat. Once the oil is hot, add the sliced red onion and a teaspoon of salt. Sauté, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to succumb to a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for another two minutes, stirring constantly. Then, add the potato wedges and oregano, tossing until they are well coated in the oil. Mix in the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring 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 small bowl with a hand blender, blitz 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 completely smooth.

Step Four

Fold the pitted kalamata olives into the potato stew. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

5. To Serve

Spoon the warm yahni into shallow bowls. Finish each with a healthy dollop of the whipped feta and a scattering of dried oregano.

The stew is a tribute to the magic of basic produce elevated by time and care. Enjoy!