Meat-Free Dish for Patates Yahni: A Soul-Satisfying Greek Staple

Globally, everyday chefs routinely try to convert a simple bag of potatoes into a satisfying evening meal. My personal cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, inspiration comes from Greece. Yahni refers to a time-honored Greek culinary style: produce slow-cooked amply 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 incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Potato Yahni

Dish this up with crusty bread or grilled bread for a complete main. It also goes perfectly with a few picky bits or even served alongside a sunny-side-up egg for a surprisingly good 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

Sautéing the Aromatics

Pour five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a medium-high heat. Once the oil is shimmering, add the thinly cut onion and a teaspoon of salt. Sauté, moving it around, for about 10 minutes, until the onion is yielding enough to be cut a wooden spoon.

Step Two

Stir in the minced garlic and cook for a further two minutes, to release its aroma. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Spoon 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 cover the pan, lower the heat to a low simmer, and leave to cook for 20 minutes.

Step Three

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.

4. Final Simmer

Mix the pitted kalamata olives into the simmering pot. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has thickened nicely.

Step Five

Spoon the hot yahni into pasta bowls. Finish each with a generous spoonful of the whipped feta and a scattering of dried oregano.

This dish is a tribute to the power of few components elevated by slow braising. Share!