Globally, everyday chefs routinely try to turn a basic purchase of potatoes into a delicious evening meal. My own cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the solution comes from Greece. Yahni describes a time-honored Greek preparation technique: produce simmered generously in olive oil and tomatoes until wonderfully yielding. It’s more than a recipe—it’s a endorsement of the unfussy, the slow, and the profoundly good (and yes, it doubles as a fantastic dinner).
Potato Yahni
Dish this up with crusty bread or Greek pitas for a complete main. It also works wonderfully with a selection of small sides or even topped with a fried 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 large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.
Adding the Potatoes
Add the minced garlic and cook for a further two minutes, to release its aroma. Then, incorporate the potato wedges and oregano, stirring until they are evenly covered in the oil. Spoon in the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then put the lid on, turn down the heat to a steady bubble, 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 big pinch or two of salt until the mixture is completely smooth.
Finishing the Stew
Stir the pitted kalamata olives into the potato stew. Let it cook with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has reduced to a rich consistency.
Step Five
Ladle the warm yahni into shallow bowls. Finish each with a healthy dollop of the whipped feta and a dusting of dried oregano.
Patates yahni is a celebration to the power of few components transformed by time and care. Enjoy!
