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

Globally, everyday chefs often find themselves transform a humble sack of potatoes into a hearty evening meal. My personal cooking adventures might lead to a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a patiently simmered Spanish tortilla for a special occasion. On this occasion, however, inspiration comes from Greece. Yahni describes a time-honored Greek culinary style: vegetables simmered liberally in olive oil and tomatoes until wonderfully yielding. It’s not just a dish—it’s a endorsement of the simple, the patient, and the incredibly satisfying (and yes, it ultimately is a fantastic dinner).

Patates Yahni

Dish this up with a rustic loaf or Greek pitas for a substantial dinner. It also works wonderfully with a selection of picky bits or even topped with a fried egg for a unexpectedly great 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

Sautéing the Aromatics

Heat five tablespoons of olive oil in a wide, deep-sided pan that has a cover. Set it over a moderately high heat. Once the oil is heated, add the sliced red onion and a teaspoon of salt. Cook, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to succumb to a wooden spoon.

Step Two

Add the minced garlic and cook for another two minutes, stirring constantly. Then, toss in the potato wedges and oregano, mixing until they are evenly covered in the oil. Add the tomato puree and cook for one minute. Pour in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover the pan, lower the heat to a gentle simmer, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, prepare the whipped feta. In a small bowl with a hand blender, 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

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 completely soft and the sauce has reduced to a rich consistency.

Step Five

Ladle the hot yahni into serving dishes. Finish each with a healthy dollop of the whipped feta and a light sprinkling of dried oregano.

The stew is a tribute to the power of simple ingredients elevated by slow braising. Savor!