Globally, everyday chefs frequently attempt to turn a simple bag of potatoes into a satisfying evening meal. In my kitchen experiments could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, inspiration comes from Greece. Yahni refers to a traditional Greek culinary style: vegetables slow-cooked generously in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a endorsement of the simple, the slow, and the profoundly good (and yes, it ultimately is a wonderful dinner).
Potato Yahni
Enjoy this with a rustic loaf or soft flatbreads for a substantial dinner. It also pairs beautifully with a selection of picky bits or even served alongside a fried egg for a remarkable breakfast.
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people
You Will Need
- 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
Method
Step One
Place five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a fairly high heat. Once the oil is shimmering, add the onion slices and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is soft 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, stirring until they are nicely glossed in the oil. Spoon in the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, turn down the heat to a steady bubble, and leave to cook for 20 minutes.
Preparing the Topping
Meanwhile, make 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.
4. Final Simmer
Stir the pitted kalamata olives into the tomato and potato mixture. Leave it to bubble uncovered for a further 15-20 minutes, until the potatoes are completely soft and the sauce has reduced to a rich consistency.
Step Five
Spoon the hot yahni into shallow bowls. Crown each with a healthy dollop of the whipped feta and a scattering of dried oregano.
Patates yahni is a tribute to the beauty of few components elevated by time and care. Savor!
