Plant-Based Dish for Patates Yahni: A Heartwarming Mediterranean Staple
Globally, kitchen enthusiasts frequently attempt to turn a simple bag of potatoes into a hearty evening meal. In my cooking adventures might lead to a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, the solution comes from Greece. Yahni describes a traditional Greek cooking method: vegetables slow-cooked liberally in olive oil and tomatoes until deliciously soft. It’s more than a recipe—it’s a endorsement of the simple, the slow, and the incredibly satisfying (and yes, it also makes a superb dinner).
Greek Braised Potatoes
Dish this up with a rustic loaf or grilled bread for a complete main. It also works wonderfully with a selection of small sides or even served alongside a runny egg for a remarkable 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
Instructions
Step One
Place five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a medium-high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Cook, moving it around, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.
Adding the Potatoes
Stir in the minced garlic and cook for about two minutes more, to release its aroma. Then, incorporate the potato wedges and oregano, tossing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Pour 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.
Step Three
Meanwhile, whizz up the whipped feta. In a blender, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is completely smooth.
Step Four
Stir 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 thickened nicely.
5. To Serve
Spoon the steaming yahni into shallow bowls. Finish each with a generous spoonful of the whipped feta and a scattering of dried oregano.
The stew is a testament to the power of simple ingredients elevated by time and care. Enjoy!
