Meera Sudha’s Vegetarian Potato Yahni Recipe

TAll over the world, you’ll find home cooks trying to turn bags of potatoes into dinner, myself included. Sometimes, my answer is Sri Lankan potato curry, or One Gujarati. Maybe a slow-cooked Spanish omelette if it’s date night with Hugh at the kitchen island (like this Friday) but today, the answer is Greek. Yahni It is a Greek word meaning cooking style: vegetables cooked in a large amount of olive oil and tomatoes until they are tender. It’s a way of being, a vote for the simple, the slow, and the good (but it’s also dinner, if you like).

Potato stew

Serve with crusty bread or Greek flatbread for a main meal, or with some tough cuts on the side or even with a fried egg for breakfast.

Preparatory school 10 minutes
He cooks 1 hour
serves 4

Extra virgin olive oil
1 large red onionpeeled, cut in half and cut into thin slices
Fine sea salt
4 garlic clovesPeeled and chopped
1 kg Desirable potatoes– Cut into slices 2½ cm thick at the widest point
2 teaspoon dried oreganoPlus more to finish
2 tablespoons tomato puréeYes
2 400 grams finely chopped tomatoes – I love or
150 grams of feta
75 grams Greek yogurt
1 lemon Fine peel, plus 1 tablespoon juice
80 grams of Kalamata olivesengraved

Put five tablespoons of oil in a wide, deep-sided frying pan with a lid, then put it on medium to high heat. When hot, add the sliced ​​red onion and a teaspoon of salt, and cook, stirring, for about 10 minutes, until the onion is soft enough to chop with a wooden spoon.

Add the garlic and cook, stirring, for 2 minutes, then add the potato slices and oregano and toss well to coat in the oil. Add the tomato paste, cook for a minute, then add the chopped tomatoes and 400ml of water. Leave it until it boils, then cover the pot, reduce the heat until it simmers, and leave it to simmer for 20 minutes.

Meanwhile, mash the feta cheese, yogurt, lemon peel, juice, three tablespoons of olive oil and a generous pinch or two of salt, until smooth and creamy.

Add the olives to the tomato and potato mixture, then simmer, uncovered, for another 15-20 minutes, until the potatoes are tender and the sauce has thickened well.

Serve warm in shallow bowls topped with a healthy layer of whipped feta cheese and a sprinkling of oregano.