Plant-Based Recipe for Patates Yahni: A Soul-Satisfying Mediterranean Classic

Globally, everyday chefs often find themselves convert a basic purchase of potatoes into a delicious evening meal. My personal cooking adventures might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni describes a classic Greek cooking method: produce simmered generously in olive oil and tomatoes until perfectly tender. It’s not just a dish—it’s a vote of the simple, the slow, and the incredibly satisfying (and yes, it ultimately is a wonderful dinner).

Greek Braised Potatoes

Enjoy this with a rustic loaf or Greek pitas for a substantial dinner. It also goes perfectly with a few mezze or even topped with a fried egg for a unexpectedly great breakfast.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people

Ingredients

• 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

Instructions

Step One

Pour 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 shimmering, add the sliced red onion and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to succumb to a wooden spoon.

Adding the Potatoes

Introduce the minced garlic and cook for about two minutes more, to release its aroma. Then, add the potato wedges and oregano, tossing until they are nicely glossed in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then put the lid on, lower the heat to a low simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a food processor, process 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 smooth and creamy.

4. Final Simmer

Mix the pitted kalamata olives into the potato stew. Leave it to bubble with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

5. To Serve

Spoon the steaming yahni into serving dishes. Finish each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.

Patates yahni is a testament to the magic of basic produce elevated by time and care. Enjoy!