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

Globally, home cooks often find themselves turn a basic purchase of potatoes into a hearty evening meal. In my culinary journey could result in a spicy Sri Lankan potato curry, a savory Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, the answer comes from Greece. Yahni describes a traditional Greek culinary style: vegetables slow-cooked generously in olive oil and tomatoes until deliciously soft. It’s as much a philosophy—it’s a endorsement of the unfussy, the patient, and the profoundly good (and yes, it doubles as a superb dinner).

Patates Yahni

Enjoy this with crusty bread or grilled bread for a substantial dinner. It also goes perfectly with a few mezze or even crowned with a fried 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

Instructions

Step One

Heat five tablespoons of olive oil in a wide, deep-sided pan that has a fitting lid. Set it over a fairly high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Cook, stirring occasionally, for about 10 minutes, until the onion is translucent 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, stirring until they are well coated in the oil. Add the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

3. The Whipped Feta

Meanwhile, whizz up the whipped feta. In a food processor, process the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is completely smooth.

Step Four

Stir the pitted kalamata olives into the simmering pot. Continue to simmer with the lid off for a further 15-20 minutes, until the potatoes are tender all the way through and the sauce has become beautifully cohesive.

Plating Up

Spoon the warm yahni into serving dishes. Top each with a generous spoonful of the whipped feta and a dusting of dried oregano.

Patates yahni is a celebration to the beauty of simple ingredients transformed by slow braising. Enjoy!