Sometimes, the most satisfying supper requires nothing more than a humble bag of potatoes transformed through simple, slow cooking. For food writer Meera Sodha, the answer often lies in global culinary traditions, from Sri Lankan curries to Spanish omelettes. Today, her solution is distinctly Greek: patates yahni.
What is Patates Yahni?
Yahni refers to a traditional Greek cooking method where vegetables are gently braised in abundant olive oil and tomatoes until they become beautifully tender. It represents a philosophy of embracing simplicity, slowness, and quality in the kitchen. As Sodha describes, it's "a way of being, a vote for the simple and the slow and the good" – though it also happens to make a wonderfully comforting dinner.
The Recipe: A Vegetarian Delight
This vegetarian patates yahni recipe serves four people and requires just ten minutes of preparation followed by one hour of cooking. The dish combines Mediterranean flavours in a hearty stew that can be adapted for various meals.
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, cut into wedges 2½cm at the widest point
- 2 tsp dried oregano, plus extra to finish
- 2 tbsp tomato puree
- 2 400g tins finely chopped tomatoes
- 150g feta
- 75g Greek yoghurt
- 1 lemon finely zested, plus 1 tbsp juice
- 80g kalamata olives, pitted
Cooking Method
Begin by heating five tablespoons of olive oil in a wide, deep-sided pan with a lid over medium to high heat. Add the sliced red onion and a teaspoon of salt, cooking for approximately ten minutes until the onion softens sufficiently to be cut with a wooden spoon.
Next, incorporate the minced garlic and cook for two minutes while stirring. Add the potato wedges and oregano, ensuring they become well coated in the oil. Stir in the tomato puree and cook for one minute before adding the chopped tomatoes and 400ml of water.
Bring the mixture to a boil, then cover the pan, reduce the heat to a simmer, and leave to cook for twenty minutes.
While the stew simmers, prepare the whipped feta topping by blending the feta, yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous pinch or two of salt until the mixture becomes smooth and creamy.
After the initial cooking period, stir the pitted kalamata olives into the tomato and potato mixture. Continue simmering uncovered for fifteen to twenty minutes, until the potatoes become perfectly soft and the sauce thickens nicely.
Serving Suggestions
Serve the patates yahni warm in shallow bowls, topped with a generous dollop of the whipped feta mixture and a sprinkling of oregano. This versatile dish pairs wonderfully with crusty bread or Greek flatbreads for a main meal. Alternatively, it can be accompanied by picky bits on the side or even served with a fried egg for a substantial breakfast option.
As Sodha notes from her own kitchen experiences, this recipe represents just one of many ways home cooks worldwide transform basic potatoes into memorable meals. Whether it's date night with a Spanish omelette or a weeknight supper with this Greek stew, the humble potato continues to inspire culinary creativity across cultures.
