The world over, you’ll find home cooks trying to turn bags of potatoes into dinner, myself included. Sometimes, my answer is a Sri Lankan potato curry, or a Gujarati one. Perhaps a slow-cooked Spanish omelette if it’s a date night with Hugh at the kitchen island (like this Friday) but today, the solution is Greek. Yahni is the Greek word for a style of cooking: vegetables braised in plenty of olive oil and tomatoes, until tender. It’s a way of being, a vote for the simple and the slow and the good (but it is also dinner, if you wish). Patates yahni Serve with crusty bread or Greek flatbreads for a main meal, or with some picky bits on the side or even with a fried egg for breakfast. Prep 10 minCook 1 hrServes 4 Extra-virgin olive oil1 large red onion, peeled, halved and thinly slicedFine sea salt4 garlic cloves, peeled and minced1kg desiree potatoes, cut into wedges 2½cm at the widest point2 tsp dried oregano, plus extra to finish2 tbsp tomato puree2 400g tins …