🔗 Share this article Vegetarian Dish for Patates Yahni: A Heartwarming Mediterranean Staple Globally, home cooks often find themselves turn a humble sack of potatoes into a delicious evening meal. My own culinary journey could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, inspiration comes from Greece. Yahni describes a classic Greek culinary style: produce slow-cooked amply in olive oil and tomatoes until deliciously soft. It’s not just a dish—it’s a vote of the unfussy, the patient, and the profoundly good (and yes, it also makes a fantastic dinner). Patates Yahni Enjoy this with a rustic loaf or Greek pitas for a complete main. It also pairs beautifully with a selection of mezze or even crowned with a runny 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 Directions Step One Pour five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a fairly high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Sauté, moving it around, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon. Step Two Introduce the minced garlic and cook for a further two minutes, while stirring. Then, incorporate the potato wedges and oregano, mixing until they are evenly covered in the oil. Add 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 cover the pan, turn down the heat to a gentle simmer, and leave to cook for 20 minutes. Step Three Meanwhile, prepare the whipped feta. In a food processor, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a couple of good pinches of salt until the mixture is smooth and creamy. Finishing the Stew Stir the pitted kalamata olives into the simmering pot. Let it cook with the lid off for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive. 5. To Serve Ladle the steaming yahni into pasta bowls. Top each with a generous spoonful of the whipped feta and a scattering of dried oregano. The stew is a testament to the beauty of simple ingredients elevated by patient cooking. Enjoy!