Globally, everyday chefs often find themselves transform a basic purchase of potatoes into a satisfying evening meal. In my cooking adventures could result in a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni refers to a time-honored Greek culinary style: produce simmered generously in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a vote of the unfussy, the slow, and the profoundly good (and yes, it doubles as a wonderful dinner).
Potato Yahni
Dish this up with a rustic loaf or grilled bread for a hearty meal. It also goes perfectly with a selection of picky bits or even crowned with a sunny-side-up egg for a surprisingly good 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
Method
1. The Base
Place five tablespoons of olive oil in a capacious casserole dish that has a fitting lid. Set it over a moderately high heat. Once the oil is hot, add the thinly cut onion and a teaspoon of salt. Fry, stirring occasionally, for about 10 minutes, until the onion is translucent enough to be cut a wooden spoon.
Adding the Potatoes
Stir in the minced garlic and cook for another two minutes, to release its aroma. Then, toss in the potato wedges and oregano, tossing 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, reduce the heat to a gentle simmer, and leave to cook for 20 minutes.
3. The Whipped Feta
Meanwhile, whizz up the whipped feta. In a food processor, blitz 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 completely smooth.
4. Final Simmer
Fold the pitted kalamata olives into the potato stew. Continue to simmer without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive.
Step Five
Serve the warm yahni into shallow bowls. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.
The stew is a tribute to the beauty of few components elevated by patient cooking. Share!
