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Vegetarian Recipe for Patates Yahni: A Heartwarming Greek Classic
Globally, kitchen enthusiasts routinely try to transform a basic purchase of potatoes into a hearty evening meal. My personal culinary journey might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. Today, however, the solution comes from Greece. Yahni denotes a traditional Greek culinary style: vegetables slow-cooked generously in olive oil and tomatoes until deliciously soft. It’s more than a recipe—it’s a endorsement of the unfussy, the patient, and the truly delicious (and yes, it doubles as a fantastic dinner).
Greek Braised Potatoes
Enjoy this with a rustic loaf or grilled bread for a hearty meal. It also pairs beautifully with a few mezze or even served alongside a runny egg for a surprisingly good 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
Instructions
Step One
Place five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a medium-high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.
Step Two
Stir in the minced garlic and cook for a further two minutes, stirring constantly. Then, toss in the potato wedges and oregano, tossing 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. Increase the heat until it boils, then cover the pan, reduce the heat to a gentle simmer, and leave to cook for 20 minutes.
Preparing the Topping
Meanwhile, prepare the whipped feta. In a food processor, process 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
Stir the pitted kalamata olives into the simmering pot. 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
Ladle the warm yahni into serving dishes. Crown each with a generous spoonful of the whipped feta and a scattering of dried oregano.
This dish is a tribute to the power of basic produce turned into something special by time and care. Share!
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