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

Globally, everyday chefs frequently attempt to transform a simple bag of potatoes into a hearty evening meal. My personal culinary journey could result in a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. Today, however, inspiration comes from Greece. Yahni refers to a traditional Greek cooking method: vegetables slow-cooked generously in olive oil and tomatoes until perfectly tender. 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 fantastic dinner).

Greek Braised Potatoes

Enjoy this with a rustic loaf or grilled bread for a substantial dinner. It also goes perfectly with a few small sides or even topped with a fried 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

Method

Step One

Pour 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 onion slices and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is translucent enough to succumb to a wooden spoon.

Step Two

Stir in the minced garlic and cook for a further two minutes, to release its aroma. Then, incorporate the potato wedges and oregano, mixing until they are well coated in the oil. Spoon in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover the pan, 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 small bowl with a hand blender, blitz 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 tomato and potato mixture. Let it cook with the lid off for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has become beautifully cohesive.

Step Five

Serve the steaming yahni into shallow bowls. Top each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.

The stew is a celebration to the beauty of few components transformed by time and care. Enjoy!