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

Globally, everyday chefs routinely try to transform a simple bag of potatoes into a hearty evening meal. My own culinary journey could result in a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. Today, however, inspiration comes from Greece. Yahni describes a time-honored Greek cooking method: vegetables slow-cooked liberally in olive oil and tomatoes until wonderfully yielding. It’s more than a recipe—it’s a celebration of the unfussy, the slow, and the incredibly satisfying (and yes, it also makes a fantastic dinner).

Greek Braised Potatoes

Enjoy this with crusty bread or grilled bread for a hearty meal. It also pairs beautifully with a selection of picky bits or even topped with a fried egg for a remarkable breakfast.

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

You Will Need

• 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

Step One

Heat five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a medium-high heat. Once the oil is shimmering, add the thinly cut onion and a teaspoon of salt. Fry, giving it an occasional stir, for about 10 minutes, until the onion is yielding enough to be cut a wooden spoon.

Adding the Potatoes

Introduce the minced garlic and cook for about two minutes more, stirring constantly. Then, toss in the potato wedges and oregano, tossing until they are nicely glossed 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 the pan, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, whizz up 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.

Finishing the Stew

Stir the pitted kalamata olives into the potato stew. Let it cook uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has thickened nicely.

5. To Serve

Serve the warm yahni into serving dishes. Finish each with a liberal amount of the whipped feta and a light sprinkling of dried oregano.

Patates yahni is a tribute to the magic of simple ingredients elevated by slow braising. Enjoy!