Patates yahni – potato stew with herbs and feta – by Anna Jones in The Guardian
I love this – simple, totally delicious and if you leave out the feta (!) it’s vegan.
Anna says…
This potato stew, rich with tomatoes and lots of olive oil made a very pleasing dinner with a side of lemon sauteed greens. It’s a stew that’s comforting, punchy and fresh. It’s great cold the next day, too, when I’d eat it with a green salad and a whipped feta dip. This is my approximation of patates yahni; I’m sure there are lots of ways to make it, but I think the secret is adding a good amount of olive oil – it might be more than you are used to, but it is the key to the richness of this stew. This works with other roots, and butter beans too.
Prep 15 min
Cook 1 hr
Serves 4
Anna says…
This potato stew, rich with tomatoes and lots of olive oil made a very pleasing dinner with a side of lemon sauteed greens. It’s a stew that’s comforting, punchy and fresh. It’s great cold the next day, too, when I’d eat it with a green salad and a whipped feta dip. This is my approximation of patates yahni; I’m sure there are lots of ways to make it, but I think the secret is adding a good amount of olive oil – it might be more than you are used to, but it is the key to the richness of this stew. This works with other roots, and butter beans too.
Prep 15 min
Cook 1 hr
Serves 4
Ingredients
Extra-virgin olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
800g medium waxy potatoes, cut into 3cm pieces
1 x 400g tin chopped tomatoes
1 tsp dried oregano
1 good pinch dried chilli flakes
1 good pinch ground allspice or 2 crushed allspice berries
Salt and black pepper
100g kalamata olives, stoned and torn in half
1 small bunch parsley, roughly chopped
1 tbsp black onion seeds
100g feta (I use a vegetarian one; optional)
Flatbreads, to serve
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
800g medium waxy potatoes, cut into 3cm pieces
1 x 400g tin chopped tomatoes
1 tsp dried oregano
1 good pinch dried chilli flakes
1 good pinch ground allspice or 2 crushed allspice berries
Salt and black pepper
100g kalamata olives, stoned and torn in half
1 small bunch parsley, roughly chopped
1 tbsp black onion seeds
100g feta (I use a vegetarian one; optional)
Flatbreads, to serve
Method
Heat a large pan on a medium heat, add a splash of olive oil and the onion, and cook for 10 minutes until soft and sweet. Add the garlic and cook for two minutes.
Add the potatoes, tinned tomatoes, four tablespoons of olive oil, the oregano, chilli flakes, allspice and a generous amount of salt and black pepper. Add 300ml boiling water, so that the potatoes are almost covered, and bring to a simmer. Turn down the heat to low and continue to simmer for 30 minutes, until the potatoes are cooked through.
Stir through the olives, spoon into bowls, and scatter with the parsley, onion seeds and feta, if using. Serve with warm flatbreads.
Add the potatoes, tinned tomatoes, four tablespoons of olive oil, the oregano, chilli flakes, allspice and a generous amount of salt and black pepper. Add 300ml boiling water, so that the potatoes are almost covered, and bring to a simmer. Turn down the heat to low and continue to simmer for 30 minutes, until the potatoes are cooked through.
Stir through the olives, spoon into bowls, and scatter with the parsley, onion seeds and feta, if using. Serve with warm flatbreads.
