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Meat-Free Dish for Greek Potato Stew: A Soul-Satisfying Mediterranean Classic
Globally, everyday chefs often find themselves convert a humble sack of potatoes into a hearty evening meal. In my cooking adventures might lead to a spicy 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 denotes a time-honored Greek culinary style: produce slow-cooked liberally in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a vote of the simple, the patient, and the incredibly satisfying (and yes, it also makes a superb dinner).
Potato Yahni
Serve this with crusty bread or grilled bread for a substantial dinner. It also goes perfectly with a assortment of small sides or even topped with a runny egg for a remarkable 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
Directions
1. The Base
Heat five tablespoons of olive oil in a capacious casserole dish that has a cover. Set it over a medium-high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Sauté, stirring occasionally, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.
Adding the Potatoes
Stir in the minced garlic and cook for about two minutes more, stirring constantly. 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. Add the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover the pan, reduce the heat to a low simmer, and leave to cook for 20 minutes.
Step Three
Meanwhile, prepare the whipped feta. In a small bowl with a hand blender, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is smooth and creamy.
Step Four
Fold the pitted kalamata olives into the potato stew. Continue to simmer uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has reduced to a rich consistency.
Plating Up
Serve the hot yahni into shallow bowls. Finish each with a healthy dollop of the whipped feta and a light sprinkling of dried oregano.
Patates yahni is a testament to the magic of few components elevated by time and care. Enjoy!
Clarence Scott
Elara is a passionate esports journalist with over a decade of experience covering major gaming events and trends.
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