Vegetarian Dish for Patates Yahni: A Soul-Satisfying Greek Classic

Globally, kitchen enthusiasts often find themselves convert a simple bag of potatoes into a satisfying evening meal. My own culinary journey could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. This time, however, inspiration comes from Greece. Yahni denotes a traditional Greek preparation technique: vegetables slow-cooked liberally in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a vote of the unfussy, the patient, and the truly delicious (and yes, it doubles as a wonderful dinner).

Greek Braised Potatoes

Enjoy this with crusty bread or Greek pitas for a substantial dinner. It also pairs beautifully with a assortment of picky bits or even topped with a runny egg for a unexpectedly great 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

Instructions

Step One

Place five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a fairly high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Fry, stirring occasionally, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Step Two

Add the minced garlic and cook for about two minutes more, to release its aroma. Then, add the potato wedges and oregano, stirring until they are nicely glossed in the oil. Spoon in 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, lower the heat to a low simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, whizz up the whipped feta. In a small bowl with a hand 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 smooth and creamy.

4. Final Simmer

Stir the pitted kalamata olives into the tomato and potato mixture. Let it cook uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

Step Five

Serve the hot yahni into shallow bowls. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.

Patates yahni is a tribute to the power of few components elevated by patient cooking. Enjoy!