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

Globally, home cooks often find themselves turn a humble sack of potatoes into a delicious evening meal. My personal culinary journey might lead to a spicy Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, inspiration comes from Greece. Yahni describes a time-honored Greek cooking method: produce simmered liberally in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a celebration of the unfussy, the slow, and the truly delicious (and yes, it ultimately is a wonderful dinner).

Greek Braised Potatoes

Enjoy this with a rustic loaf or grilled bread for a substantial dinner. It also works wonderfully with a assortment of mezze or even crowned with a fried egg for a remarkable 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

Directions

1. The Base

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

2. Building Flavor

Add the minced garlic and cook for about two minutes more, to release its aroma. Then, incorporate the potato wedges and oregano, mixing until they are nicely glossed in the oil. Spoon in the tomato puree and cook for one minute. Pour 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.

3. The Whipped Feta

Meanwhile, make the whipped feta. In a food processor, 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 completely smooth.

4. Final Simmer

Stir the pitted kalamata olives into the tomato and potato mixture. Let it cook with the lid off for a further 15-20 minutes, until the potatoes are completely soft and the sauce has thickened nicely.

Plating Up

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

Patates yahni is a celebration to the magic of few components elevated by slow braising. Savor!