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

Globally, everyday chefs routinely try to transform a basic purchase of potatoes into a satisfying evening meal. My personal kitchen experiments might lead to a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni describes a traditional Greek cooking method: vegetables slow-cooked amply in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the unfussy, the slow, and the incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Greek Braised Potatoes

Enjoy this with warm bread or grilled bread for a complete main. It also pairs beautifully with a assortment of mezze or even crowned with a sunny-side-up egg for a unexpectedly great 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

Step One

Place five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a fairly high heat. Once the oil is hot, add the sliced red onion and a teaspoon of salt. Fry, moving it around, for about 10 minutes, until the onion is translucent enough to succumb to a wooden spoon.

2. Building Flavor

Stir in the minced garlic and cook for about two minutes more, to release its aroma. Then, toss in the potato wedges and oregano, mixing until they are well coated in the oil. Spoon in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then cover the pan, turn down the heat to a low simmer, and leave to cook for 20 minutes.

Preparing the Topping

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 couple of good pinches of salt until the mixture is completely smooth.

Finishing the Stew

Mix the pitted kalamata olives into the potato stew. Leave it to bubble without the lid for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has reduced to a rich consistency.

Step Five

Spoon the warm yahni into shallow bowls. Finish each with a healthy dollop of the whipped feta and a dusting of dried oregano.

This dish is a testament to the power of simple ingredients transformed by time and care. Savor!