Plant-Based Recipe for Patates Yahni: A Heartwarming Greek Classic

Globally, home cooks frequently attempt to transform a basic purchase of potatoes into a hearty evening meal. My personal cooking adventures could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a slow-cooked Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni describes a time-honored Greek cooking method: produce simmered liberally in olive oil and tomatoes until perfectly tender. It’s more than a recipe—it’s a vote of the simple, the patient, and the profoundly good (and yes, it ultimately is a superb dinner).

Greek Braised Potatoes

Serve this with a rustic loaf or Greek pitas for a substantial dinner. It also pairs beautifully with a assortment of picky bits or even served alongside 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

Method

1. The Base

Pour five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a medium-high heat. Once the oil is hot, add the onion slices and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

2. Building Flavor

Stir in the minced garlic and cook for about two minutes more, while stirring. Then, incorporate the potato wedges and oregano, mixing until they are nicely glossed in the oil. Add the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Let it come to a boil, then cover the pan, reduce the heat to a low simmer, and leave to cook for 20 minutes.

Step Three

Meanwhile, prepare the whipped feta. In a food processor, blitz 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.

Step Four

Stir the pitted kalamata olives into the simmering pot. Let it cook uncovered for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has thickened nicely.

5. To Serve

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

The stew is a celebration to the power of simple ingredients turned into something special by time and care. Savor!