Vegetarian Dish for Patates Yahni: A Heartwarming Mediterranean Classic

Globally, home cooks often find themselves convert a basic purchase of potatoes into a satisfying evening meal. My own cooking adventures might lead to a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, inspiration comes from Greece. Yahni denotes a classic Greek cooking method: produce slow-cooked generously in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the simple, the slow, and the truly delicious (and yes, it ultimately is a superb dinner).

Potato Yahni

Enjoy this with warm bread or Greek pitas for a substantial dinner. It also pairs beautifully with a assortment of mezze or even topped with a runny egg for a unexpectedly great 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

Method

Step One

Place five tablespoons of olive oil in a large, heavy-based pot 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. Fry, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for another two minutes, while stirring. Then, incorporate the potato wedges and oregano, tossing until they are nicely glossed in the oil. Mix 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 put the lid on, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, whizz up the whipped feta. In a food processor, 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.

4. Final Simmer

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 thickened nicely.

5. To Serve

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

Patates yahni is a tribute to the beauty of basic produce turned into something special by patient cooking. Enjoy!