Plant-Based Dish for Patates Yahni: A Soul-Satisfying Mediterranean Staple

Globally, kitchen enthusiasts often find themselves turn a humble sack of potatoes into a hearty evening meal. In my kitchen experiments might lead to a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni refers to a traditional Greek culinary style: produce slow-cooked liberally in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a vote of the unfussy, the slow, and the truly delicious (and yes, it doubles as a superb dinner).

Greek Braised Potatoes

Dish this up with crusty bread or soft flatbreads for a substantial dinner. It also goes perfectly with a few picky bits or even served alongside a sunny-side-up egg for a remarkable 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

Instructions

1. The Base

Pour five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a medium-high heat. Once the oil is hot, 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 be cut a wooden spoon.

Step Two

Add the minced garlic and cook for a further two minutes, to release its aroma. Then, add the potato wedges and oregano, stirring until they are evenly covered in the oil. Mix in the tomato puree and cook for one minute. Add 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.

3. The Whipped Feta

Meanwhile, prepare 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 generous amount of salt until the mixture is smooth and creamy.

Step Four

Mix the pitted kalamata olives into the simmering pot. 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.

Plating Up

Serve the steaming yahni into serving dishes. Top each with a generous spoonful of the whipped feta and a scattering of dried oregano.

This dish is a testament to the magic of basic produce transformed by slow braising. Savor!