đ Share this article Vegetarian Dish for Patates Yahni: A Soul-Satisfying Mediterranean Staple Globally, kitchen enthusiasts frequently attempt to transform a simple bag of potatoes into a delicious evening meal. My personal cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. This time, however, the answer comes from Greece. Yahni describes a traditional Greek culinary style: produce slow-cooked amply in olive oil and tomatoes until wonderfully yielding. Itâs as much a philosophyâitâs a vote of the unfussy, the slow, and the truly delicious (and yes, it ultimately is a superb dinner). Patates Yahni Enjoy this with a rustic loaf or grilled bread for a hearty meal. It also pairs beautifully with a selection 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 2Âœcm 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 Directions SautĂ©ing the Aromatics Place five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a fairly high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. SautĂ©, moving it around, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon. 2. Building Flavor Stir in the minced garlic and cook for about two minutes more, while stirring. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Mix in the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover it, reduce the heat to a low simmer, and leave to cook for 20 minutes. 3. The Whipped Feta Meanwhile, prepare the whipped feta. In a 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 Fold the pitted kalamata olives into the simmering pot. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely. Plating Up Ladle the steaming yahni into serving dishes. Finish each with a generous spoonful of the whipped feta and a scattering of dried oregano. The stew is a testament to the power of few components elevated by patient cooking. Share!