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

Globally, kitchen enthusiasts routinely try to transform a humble sack of potatoes into a satisfying evening meal. My personal culinary journey could result in a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. On this occasion, however, the solution comes from Greece. Yahni denotes a classic Greek culinary style: produce braised generously in olive oil and tomatoes until wonderfully yielding. It’s as much a philosophy—it’s a vote of the unfussy, the patient, and the truly delicious (and yes, it ultimately is a superb dinner).

Greek Braised Potatoes

Dish this up with a rustic loaf or soft flatbreads for a hearty meal. It also goes perfectly with a few picky bits or even crowned with a fried egg for a surprisingly good 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

Instructions

Step One

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 hot, add the thinly cut onion and a teaspoon of salt. Sauté, giving it an occasional stir, for about 10 minutes, until the onion is soft enough to yield to a wooden spoon.

Adding the Potatoes

Add the minced garlic and cook for about two minutes more, stirring constantly. Then, toss in the potato wedges and oregano, tossing until they are well coated in the oil. Mix in the tomato puree and cook for one minute. Add the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, reduce the heat to a steady bubble, and leave to cook for 20 minutes.

Preparing the Topping

Meanwhile, prepare the whipped feta. In a blender, blitz 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 luxuriously creamy.

4. Final Simmer

Fold the pitted kalamata olives into the potato stew. Let it cook uncovered for a further 15-20 minutes, until the potatoes are easily pierced with a knife and the sauce has thickened nicely.

Step Five

Ladle the hot yahni into shallow bowls. Top each with a liberal amount of the whipped feta and a dusting of dried oregano.

The stew is a celebration to the magic of few components turned into something special by slow braising. Enjoy!