Vegetarian Recipe for Patates Yahni: A Heartwarming Mediterranean Staple

Globally, kitchen enthusiasts routinely try to turn a basic purchase of potatoes into a delicious evening meal. In my cooking adventures could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni refers to 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 endorsement of the unfussy, the patient, and the profoundly good (and yes, it ultimately is a fantastic dinner).

Patates Yahni

Dish this up with warm bread or grilled bread for a hearty meal. It also goes perfectly with a assortment of picky bits or even topped with a sunny-side-up egg for a remarkable 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

Sautéing the Aromatics

Heat five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a moderately high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is yielding enough to succumb to a wooden spoon.

2. Building Flavor

Add the minced garlic and cook for about two minutes more, while stirring. 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. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then put the lid on, reduce the heat to a gentle 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, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a big pinch or two of salt until the mixture is smooth and creamy.

Finishing the Stew

Mix the pitted kalamata olives into the potato stew. Continue to simmer without the lid for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

5. To Serve

Spoon the warm yahni into serving dishes. Crown each with a healthy dollop of the whipped feta and a dusting of dried oregano.

Patates yahni is a testament to the beauty of basic produce elevated by patient cooking. Share!