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

Globally, home cooks often find themselves convert a basic purchase of potatoes into a delicious evening meal. In my culinary journey might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. This time, however, the solution comes from Greece. Yahni refers to a traditional Greek culinary style: produce slow-cooked liberally in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a vote of the unfussy, the slow, and the truly delicious (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or Greek pitas for a substantial dinner. It also works wonderfully with a assortment of mezze or even topped with a sunny-side-up egg for a unexpectedly great breakfast.

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

Ingredients

• 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

Place five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a fairly high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Cook, moving it around, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Stir in the minced garlic and cook for a further two minutes, while stirring. Then, toss in the potato wedges and oregano, mixing 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. Let it come to a boil, then cover it, turn down the heat to a gentle 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 couple of good pinches of salt until the mixture is smooth and creamy.

Step Four

Fold the pitted kalamata olives into the simmering pot. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.

Step Five

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

Patates yahni is a celebration to the magic of basic produce elevated by slow braising. Share!