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

Globally, home cooks often find themselves turn a basic purchase of potatoes into a delicious evening meal. My personal cooking adventures might lead to a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. This time, however, the answer comes from Greece. Yahni refers to a time-honored Greek culinary style: produce simmered liberally in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the profoundly good (and yes, it also makes a fantastic dinner).

Greek Braised Potatoes

Dish this up with warm bread or soft flatbreads for a substantial dinner. It also works wonderfully with a selection of picky bits or even served alongside a fried egg for a surprisingly good 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

1. The Base

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 shimmering, add the thinly cut onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to succumb to a wooden spoon.

2. Building Flavor

Add the minced garlic and cook for another two minutes, stirring constantly. Then, incorporate the potato wedges and oregano, tossing until they are evenly covered in the oil. Mix 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 it, turn down the heat to a low simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, whizz up the whipped feta. In a blender, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is luxuriously creamy.

Step Four

Stir the pitted kalamata olives into the simmering pot. Let it cook uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely.

Step Five

Ladle the hot yahni into serving dishes. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.

This dish is a testament to the magic of basic produce turned into something special by patient cooking. Savor!