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

Globally, everyday chefs often find themselves convert a basic purchase of potatoes into a hearty evening meal. My own kitchen experiments could result in a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni denotes a classic Greek culinary style: produce simmered liberally in olive oil and tomatoes until perfectly tender. It’s as much a philosophy—it’s a vote of the simple, the patient, and the incredibly satisfying (and yes, it doubles as a superb dinner).

Patates Yahni

Dish this up with crusty bread or soft flatbreads for a hearty meal. It also works wonderfully with a selection of mezze or even topped with a runny 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

Instructions

1. The Base

Heat 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 shimmering, add the onion slices and a teaspoon of salt. Sauté, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to be cut a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for a further two minutes, stirring constantly. Then, add the potato wedges and oregano, mixing until they are nicely glossed in the oil. Mix in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover it, lower the heat to a gentle 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 completely smooth.

Step Four

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.

5. To Serve

Spoon the hot yahni into serving dishes. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

The stew is a testament to the beauty of few components transformed by slow braising. Enjoy!