Globally, kitchen enthusiasts routinely try to convert a humble sack of potatoes into a delicious evening meal. My own cooking adventures might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. Today, however, inspiration comes from Greece. Yahni describes a time-honored Greek culinary style: vegetables slow-cooked amply in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a celebration of the unfussy, the patient, and the profoundly good (and yes, it ultimately is a superb dinner).
Potato Yahni
Serve this with crusty bread or Greek pitas for a substantial dinner. It also works wonderfully with a selection of small sides or even crowned with a runny 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
Step One
Place five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a medium-high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Fry, stirring occasionally, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.
Adding the Potatoes
Stir in the minced garlic and cook for about two minutes more, stirring constantly. Then, add the potato wedges and oregano, mixing until they are well coated in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring to a boil, then put the lid on, reduce the heat to a steady bubble, and leave to cook for 20 minutes.
3. The Whipped Feta
Meanwhile, whizz up the whipped feta. In a small bowl with a hand blender, combine 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 completely smooth.
Finishing the Stew
Stir the pitted kalamata olives into the potato stew. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.
5. To Serve
Ladle the warm yahni into pasta bowls. Finish each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.
Patates yahni is a tribute to the power of few components turned into something special by time and care. Share!
