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

Globally, everyday chefs often find themselves transform a humble sack of potatoes into a satisfying evening meal. In my culinary journey could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni refers to a classic Greek culinary style: vegetables braised amply in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a celebration of the unfussy, the slow, and the profoundly good (and yes, it doubles as a superb dinner).

Potato Yahni

Enjoy this with warm bread or grilled bread for a hearty meal. It also goes perfectly with a assortment of mezze or even served alongside a sunny-side-up 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

Directions

Step One

Place five tablespoons of olive oil in a large, heavy-based pot that has a cover. 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 translucent enough to yield to a wooden spoon.

Step Two

Introduce the minced garlic and cook for another two minutes, while stirring. 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. Add the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover the pan, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

3. The Whipped Feta

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

Finishing the Stew

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 completely soft and the sauce has reduced to a rich consistency.

5. To Serve

Serve the steaming yahni into shallow bowls. Finish each with a liberal amount of the whipped feta and a light sprinkling of dried oregano.

This dish is a celebration to the magic of simple ingredients transformed by slow braising. Enjoy!