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

Globally, home cooks routinely try to convert a simple bag of potatoes into a delicious evening meal. In my culinary journey might lead to a aromatic Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. This time, however, the solution comes from Greece. Yahni describes a traditional Greek cooking method: vegetables slow-cooked amply in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a endorsement of the simple, the patient, and the truly delicious (and yes, it ultimately is a wonderful dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or Greek pitas for a substantial dinner. It also pairs beautifully with a assortment of small sides or even crowned with a fried egg for a remarkable breakfast.

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

What's Required

• 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 heated, add the onion slices and a teaspoon of salt. Sauté, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to yield to a wooden spoon.

2. Building Flavor

Introduce the minced garlic and cook for about two minutes more, while stirring. Then, add the potato wedges and oregano, mixing until they are well coated in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Increase the heat until it boils, then cover it, turn down the heat to a low simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a small bowl with a hand blender, combine 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

Stir the pitted kalamata olives into the simmering pot. Leave it to bubble uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has thickened nicely.

Plating Up

Ladle the steaming yahni into serving dishes. Top each with a liberal amount of the whipped feta and a scattering of dried oregano.

Patates yahni is a tribute to the magic of few components turned into something special by slow braising. Share!